maple syrup for servingor your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup
Instructions
In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it’s a scoop-able consistency, or extra flour if it’s too thin, tweak as necessary.
Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
Using a 1/4-cup measure or large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
Serve with maple syrup or your favorite topping.
Notes
Tip: If cooking in batches (my skillet only comfortably holds 3 or 4 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 200F oven to keep warm until while frying the remaining pancakes.Storage: Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.