How to make edges on pancakes be crispy and the inside soft
There are two things at play here, and unfortunately it'll take you some trial and error to get this right.

The first is heat control. You might want to try cooking at a higher temperature for a shorter period of time. This will cook the outsides very fast and the insides slightly more slowly. However, you don't want to raise the heat too much or you'll just burn the outside and be nearly raw on the inside. Yuck.

The second is going to be your batter consistency. A thicker batter that rises a little more will take longer to cook into the middle. If you're having trouble having the middle stay soft, add a little more flour and/or a little more baking powder.

As I said, this will take some trial and error. You may want to invest in a good IR temperature reader, to get an accurate reading of how hot your pan is to assist with the experimentation.

Good luck!