The line between the best pancakes and terrible ones is about half an inch thick - where instead of stacking up tall and proud, your pancakes end up flat, dense and kind of sad. And on those occasions when you don't end up biting into buttery, pillowy pancakes as planned, you can be left wondering whether to ditch the batter and fry some eggs instead. We've all been there. The good news is that with one simple step, pancakes can always be diner-worthy: All you need to do is bring your ingredients to room temperature.