I can't remember which recipe community I found this one on, it may have been the Food Network.
These are some of the tips that were offered w/the recipe:

Overmixing is a sure way to get tough, rubbery pancakes. Use a wire whisk, it allows an efficient combination of ingredients w/less mixing. For best results, whisk the dry ingredients and the wet ingredients in separate bowls, and then add them together.

These pancakes come out so moist and light you will never buy a box mix again. They are best when served immediately.

Dry ingredients
1 cup all-purpose flour
2 tbsp. sugar
1/2 tsp.salt
3 tsp. Double Acting Baking Powder (must be double acting for best texture)

Wet ingredients
3/4 cup plus 2 tbsp. milk
1 large egg
3 tbsp. cooking oil

Preheat griddle.

Whisk dry ingredients in a large bowl. Whisk wet ingredients in a different bowl. Combine wet and dry into one bowl; whisk just until moist. (there will be lumps in the batter, these will disappear as pancakes cook)

Cook over medium heat until the bubbles close slowly as they rise and pop. Do not cook until the bubbles stay open, as this will cause pancakes to be too dry. When pancakes are ready to flip, turn over one time and cook for about 1 more minute. Remove from pan and serve immediately.

You can add blueberries to the uncooked batter
without changing the outcome. But, if you add acidic fruits like strawberries, raspberries or pineapple, you will also need to add 1/2 tsp. baking soda to balance the fruit acids.

This recipe makes enough for two people.

I made these this morning and they were better than any box mix or recipe that I have tried.
Enjoy!