The recipe I posted is better than boxed mixes, and can be modified to male it your own by adding flavor extracts such ass vanilla, almond, or whatever suits you taste. You can add cinnamon, diced apple, blueberries, various chopped nuts, pumpkin, use melted butter, or bacon/sausage grease instead of cooking oil, etc.
Plus, if you use a little more flour, and sweetener, you have muffin batter. You can replace 1/3 of the all-purpose flour with buckwheat flour, or use whole whet flour. If you add another 1/4 cup of milk, it makes great waffle batter. I've even been known to replace the oil with pumpkin puree, or apple sauce, with the appropriate spices to make delectable fruity pancakes and/or waffles.
The point is, the original recipe has the correct ratios of flour, fat, eggs, leavening agent, and milk to create really great pancakes. How you modify it to make it into everything from muffins, to cake, to waffles, even biscuits is up to you.I'm not posting to toot my own horn, but rather to share wat I've learned from 50 years of cooking, so that you don't have to struggle as I once did.
You can even change the leavening agents and use baking soda and buttermilk to create the Co2 bubbles that make the pancakes rise, or use baking soda and cream of tartar to make your own baking powder. The important aspect of any quick breads is the fat, liquid, flour ratios. everything else is variable. Oh, and just so you know, pork fat has less cholesterol than does butter. So if you enjoy the flavors of bacon, or sausage, you can use the rendered grease from cooking these items in place of cooking oil, or butter in the batter.
Seeeeeya; Chief Longwind of the North