In medium bowl, stir all ingredients with whisk or fork until just blended. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook.
Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each ultimate pancake. Cook about 1-2 minutes, until there are bubbles across the top and until edges are dry. Using a pancake turner, turn and cook other side until golden brown. Serve warm with butter and maple syrup.
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Notes
Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days.