In a large mixing bowl, mix together the flour through salt.
In a medium mixing bowl, mix together the remaining ingredients.
Mix the wet mixture into the dry, until just combined.
Heat a large non-stick skillet / pan or cast-iron skillet over medium-high heat (I used 5 out of 9). If you usually need a bit of butter in the pan to flip pancakes without issue (these pancakes were super easy to flip for me), add some butter to the pan.
Pour 1/3 cup (80 ml) of the batter onto the hot skillet for each pancake.
When bubbles start forming after about 2 minutes, lift the pancake up halfway with a spatula to see if it's golden brown.
If it is, flip the pancake and cook another 1-3 minutes or until golden brown.
Serve immediately or keep warm on a heatproof plate placed in the oven (on the lowest setting) while you cook the remaining pancakes.
Refrigerate leftovers in an airtight container for up to 4 days or freeze (with parchment paper between the pancakes, so that they don't stick together), for up to 3 months.