Mix the dry ingredients in a large bowl, then in a separate bowl mix the wet ingredients.
Pour the wet ingredients on top of the dry and whisk until gently combined without over-stirring. If you add fruit to the batter, make sure it’s thoroughly drained of liquid.
Cover with cling wrap and set aside at room temp for 10 minutes.
When you're ready to cook, heat the lightly oiled or buttered pan to medium and add roughly 1/4 cup per pancake (variable for preference).
Cook until the top is bubbly and the bottom firm enough to flip, adjusting heat and gently lifting the sides until browned.
Serve immediately with your favorite toppings (butter, syrup, fruit, etc.) or keep warm in the oven until use.
I occasionally adjust the batter with more flour if it seems too thin or water if too thick.