Sift together all dry ingredients into a medium size bowl. Form a well in the middle.

Put wet ingredients into the well and mix with a spoon/hand mixer/standing mixer until smooth.*

Heat up a pan/griddle** over medium high heat. Pour/scoop the batter about 1/4 cup amount per pancake. Flip over to golden brown when you see the batter bubble and cook through.

*TIP: I like to transfer the batter into a squeeze bottle in order to cut down on mess and easily refrigerate leftover batter. Putting it in a bottle also means you can make the batter whenever it is convenient and have fresh from scratch pancakes in the morning without a mess!

**TIP: Also this batter works well in a waffle maker for waffles. I have a skillet with grill ridges that I use this recipe for and the ruffled texture adds a crispy exterior that holds syrup and butter well :)