Stir all ingredients together and let sit for 10-15 minutes.
Place 1/4 cup batter onto a preheated griddle and bake to desired level of browning, about 2 to 3 minutes per side.
Serve hot OR cool and freeze in resealable plastic bags for toasting later.
For lemon-blueberry pancakes, stir in 1 teaspoon freshly grated lemon peel plus 1 cup fresh blueberries to basic recipe.
For pumpkin pie pancakes, stir in 1/4 cup canned pumpkin plus 1/2 teaspoon pumpkin pie spice to basic recipe.
For banana flavoured pancakes, stir in 1/4 cup mashed banana to basic recipe.
For cornmeal pancakes, omit vanilla extract and stir in: 3 tablespoons cornmeal plus 2 teaspoons paprika.