How to make Cafe Gram bouncy pancakes? (Fluffiest pancakes in the world)
Rather than simply poured onto a griddle, Japanese pancakes are molded using a paper collar, almost like a soufflé. 

The batter needs to be very tender to keep it from becoming tough. The easiest way to do this is to make a well in the dry ingredients, then add the liquid. 

Buttermilk is key to the flavor of pancakes - lemon juice or vinegar doesn't taste right. 

To blend the egg and oil with minimum stirring, one recipe I saw called for a small (1 Tbsp) of Japanese style mayo, which they claimed helped emulsify the ingredients, leading to a smooth texture with less stirring. Kewpie brand is the most popular, and has a distinct taste from American Mayo that helps it blend into a pancake more easily.