In a large mixing bowl combine all ingredients for pancakes and whisk until smooth.

Heat a skillet on the stove over medium heat. Grease the edges of a few english muffin molds (link to the ones I use- in recipe notes). Set molds onto the skillet and lightly drizzle the skillet with oil.

Once the skillet is heated, use a large ice-cream scoop and fill the molds, cover with a lid, and cook for 3-5 minutes until the pancakes have bubbles on the top and are mostly cooked, then flip and cook for another 1-2 minutes until fully cooked and golden. Note: you can also cook these like normal pancakes, but they won't be as fluffy and thick without the english muffin molds.