When ready to cook, combine the wet and dry ingredients together and stir until smooth and lump free. Do not overmix the batter. (Read recipe notes below) The batter should be very thick. That's the correct consistency.
Let the batter rest for 15 minutes. This resting time will relax the gluten protein (IF ANY gluten was formed during the mixing of batter), resulting in fluffier pancakes. Also, the starch molecules will absorb the liquid in the batter and expand, resulting in thick and airy pancakes.