To begin, preheat your oven to the "warm" setting (about 170-180 °F) and have a baking sheet ready for the pancakes.
To begin, combine the flour, baking powder, baking soda, and salt in a mixing bowl. Give them a quick stir. Add the (optional) sugar if you wish.
Add the remaining ingredients and whisk smooth.
Heat a griddle or skillet to 300-350°F (I usually go with about 325.)
Spritz the griddle with your preferred oil or melt a little butter.
Scoop the pancake batter by 1/4 onto the griddle.
Let the pancakes cook for about 1-2 minutes, or until the tops are bubbly and the edges look slightly dry. Flip them over with a spatula and cook for another minute or so.
Place the cooked pancakes on a baking sheet and keep warm in the oven while you cook the rest of them.
Serve with butter and syrup, jam, or any topping you prefer.
Enjoy!
Notes
These pancakes freeze well for make-ahead breakfasts. I re-heat mine in the toaster oven for the best texture.