Add all the ingredients into a mixing bowl and whisk into a pancake batter. It does not matter if a few lumps remain. This is a thick batter but if it seems too thick, add in 1 or so tablespoons of milk.
Heat some olive oil in griddle or non stick pan over medium heat, and ladle about ¼ cup batter onto the hot pan for each pancake.
Cook pancakes for about 2 minutes until small bubbles start to form on top.
Flip and cook for 30-60 seconds until golden.
Repeat until all the batter is cooked.
Notes
Recipe Tips
Wait for the pancakes to start bubbling before flipping them. They won’t be ready to flip before they start to bubble.
To help get fluffy pancakes, don’t be afraid to leave a few lumps in your batter and let the batter rest for 10 minutes before starting to cook them. I use this time to heat the griddle or skillet, set the table, etc.
If you’re making a big batch of them, keep the cooked pancakes warm by storing in the oven on a wire rack on a baking sheet for 5-10 minutes at 200F / 94C.