Combine all dry ingredients.

Combine wet ingredients.

Add wet mixture all at once to dry ingredients and stir until just moistened. Batter will be lumpy, do not attempted to smooth it completely or you will toughen pancakes. If too lumpy add additional buttermilk 2 tablespoons at a time until desired consistency.

Preheat griddle or large skillet over medium-high heat with small amount of oil or spray with cooking spray. Preheat oven on warm (170-190 degrees) and place a heat safe plate within oven.

I always ruin the first batch of pancakes so do a test pancake to get your heat right! You want it to be hot enough to get a nice crisp but not so hot that the outside cooks before the inside is ready.

Pour or spread 1/4 cup batter into approx 3 inch circle for regular sized pancakes.

When bubbles begin to pop on top of pancakes use a flat spatula (plastic if using non-stick) to flip the pancakes.

Cook to golden brown and remove.

Hold finished pancakes warm in oven while you finish.