Mix together dry ingredients; add wet ingredients except syrup and mix well. Ladle 1/4 cupfuls of batter onto a hot, greased griddle and cook on one side until bubbles appear all over pancakes. Flip and continue cooking until golden on both sides. Serve hot with maple syrup.
Tip: For the lightest, most tender pancakes, replace some of the liquid in the recipe with ginger ale or seltzer water. Stir it in at the last minute, just before pouring batter onto the hot griddle.
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