Place all ingredients in a medium mixing bowl and whisk vigorously with a wire whisk until blended well. (Or, if you prefer, you can place all ingredients in your blender and whirl until your batter is completely smooth.)
Heat a skillet or griddle on medium high and grease it if necessary to prevent sticking. When a drop of water sizzles in the pan, it is hot enough to start cooking your pancakes. Using a large serving spoon, scoop some batter into the center of your pan, until your pancake is the desired size.
When the top of the pancake forms bubbles and only has a little liquid on top, use a spatula to peek underneath to see if the bottom is browned. If so, flip the pancake and cook it until the other side is browned. Remove the pancake to a platter and loosely cover it with foil as you make the rest of the pancakes. If necessary, grease the pan before making each pancake.
Serve the pancakes with butter and maple syrup. Store any leftover batter in the refrigerator for up to three days. (Or you can make all the pancakes and freeze any leftover ones.)