In a large bowl, whisk together the first 5 ingredients. Make a ‘well’ in the center.
In a medium bowl, whisk together the last four ingredients.
Transfer the wet mixture into the dry bowl. Mix together until just combined. Batter should be smooth with some lumps.
Heat your skillet on high. Once hot, use a 1/3 cup measuring cup to pour the batter onto the skillet. This way the pancakes will be the same medium size.
Add any toppings you're using now (ie chocolate chips, banana slices, etc) to each pancake. Immediately lower the heat and flip them when your see tiny bubbles have formed. Cook on low heat for 3 more minutes per side. Work in batches to finish the cooking the batter.
Notes
For the neutral oil, I use either avocado oil, melted and cooled coconut oil or sunflower oil. You can also use melted and cooled butter.I usually have extra pancakes leftover and warm them up in my pop up toaster the next morning. They also freeze well too.