Whisk the batter. In a medium bowl, whisk together all of the dry ingredients. Make a well in the middle and add the wet ingredients. Whisk until fairly smooth. Let the batter rest for a few minutes.
Heat the skillet. Heat a skillet (preferably non-stick or seasoned cast-iron) over medium heat and lightly coat with butter. Pour in about ¼ - ½ cup batter per pancake onto the skillet, depending on desired size.
Flip the pancakes. Once bubbles appear and spread out from the center of the pancake, flip and cook the other side for another 1-2 minutes. Transfer to a plate, and repeat with the rest of the batter, greasing the pan as necessary. Serve warm, with syrup!
