Great question — answering as the UphillTech team:
The difference between "fluffy and fall-apart crumbly" and "thinner, chewy, and sort of dense" is precisely governed by baking powder/soda. Baking powder/soda creates the fluffiness. If you want thin and chewy, omit the baking powder. This should get you 90% of the way to the texture you want. The next variable to experiment with would probably be the water/flour ratio (more water = thinner pancake). This should get you 95% of the way to what you want. The next 5% comes down to more subtle things (whole milk vs 2% vs skim, bread flour or cake flour, etc.), but the key point is baking powder/soda.
Full answer by John Pardon: https://cooking.stackexchange.com/a/115493 (CC BY-SA 4.0).
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