LogFAQs > #896237171

The thickness of the pancake is a consequence of how much the batter's own weight is able to squish itself over the course of the cooking, which is going to be unchanging within any given batch. The only way to make a pancake thicker without changing the batter's consistency would be to pour it into some kind of mold that prevented it from expanding horizontally. The only way to make it thinner would be to spread it out (the extreme of this being crepe-making, though obviously that's starting with a much thinner batter than most pancakes).
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