Combine all ingredients in a large mixing bowl, stirring by hand until just mixed; avoid overmixing.

Heat a griddle or skillet over medium-high heat, greasing with non-stick spray or butter.

Pour batter onto the pan in 1/4 cup portions.

Cook for 2-3 minutes until bubbles form on top, then flip and cook for another 2 minutes until golden.

Transfer pancakes to a plate and repeat until all batter is used.

Serve warm with your favorite toppings.

Note: Leftover pancakes can be refrigerated for up to 5-7 days or frozen for up to 3 months in an airtight container or freezer bag. Enjoy!