Here's the simple step that takes no-milk pancakes from flat to bakery-tall — using one thing you already have.
Instead of beating the whole egg into the batter, separate the yolk from the white. Stir the yolk in as usual, then whisk the egg white on its own for about 30 seconds until it's foamy and soft peaks start to form.
Gently fold the whipped white into the batter last. Those tiny air pockets expand on the hot skillet and give you a noticeably taller, lighter stack — no milk, no special ingredients.
Bonus: a splash of vinegar or lemon juice reacts with the baking powder for an extra lift if you want them even fluffier.