In a blender, add the pancake ingredients. Blend until the batter is smooth, about 15 – 20 seconds. It should be well blended and very smooth.
Heat a griddle over low-medium heat. Get your cooking spray and spatula ready.
Lightly spray your griddle with cooking spray and pour about ¼ cup of batter onto the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it over and continue to cook for another 2 minutes.
Repeat this step, spraying the griddle first before cooking each pancake.
Stack the cooked pancakes in a foil lined baking pan, in layers, overlapping one another slightly. Once all the pancakes are cooked, cover the pan tightly with foil and place them in a preheated oven until ready to serve.
Serve the pancakes with butter and maple syrup.
For the quickest prep work, use a blender to mix the batter.
Flip the pancakes using a wide flat spatula.
Keep the pancakes warm by preheating your oven to 200F and layering the pancakes on a cookie sheet. Keep in the oven, covered with foil until ready to serve.