The addition of fat will help to make a tender pancake.
If you don't have butter use oil, shortening, or bacon fat. I usually melt the butter in the frying pan to grease the skillet and add the melted butter to the pancake batter.
An extra egg will make the pancake more nutritious but also a little tougher in a small batch of batter.
The addition of a small amount of sugar helps to promote browning and adds a little flavor but is not necessary.
Use the milk that you have on hand the only real difference is in the amount of fat. If you have some sour cream on hand add a dollop to the batter to make a more tender pancake.
Continue to experiment with the basic recipe until you come up with the version that you and your family enjoy.
Practice, practice, practice!