In one bowl, combine all the dry ingredients. Whisk them to ensure that they are well mixed.

In a second bowl, combine all the wet ingredients and whisk until very well blended. The mixture will curdle slightly, but that’s okay!

Pour the wet ingredients into the dry ingredients and gently mix until they are combined. Lumps are okay! Do not overmix!

Melt about 1/2 Tablespoon butter over medium-low heat in a non-stick pan.

Once the butter is fully melted and spread evenly over the surface of the pan, drop the batter into the pan and form rough circles.

Let the pancakes cook until bubbles on the surface have popped and the edges look slightly firmer. If your pancakes are browning too quickly, reduce the heat!

Flip and cook on the opposite side for about 45 seconds more. Transfer the cooked pancakes to a rack to cool.

If you want to add toppings, sprinkle them onto the surface of the pancake immediately after getting the batter into the pan. Then, cook the pancakes as described above. In the pictures shown below, I have added mini chocolate chips on one batch and blueberries on another batch

Store any leftover pancakes in the fridge for up to 3 days. You can serve with the usual pancake toppings (butter, syrup, fruit, whipped cream, jam, etc.), or you could just eat them plain.