Heat your oven to 200 degrees Fahrenheit and prepare a large baking sheet with parchment paper. You can keep your cooked pancakes in the oven to keep them nice & warm before serving.
Heat a large nonstick pan over medium. Coat the pan lightly with oil or butter. Personally, I love using butter, even if it burns a little. The taste is oh-so-decadent.
Spoon 2 to 3 tablespoons of batter onto pan, using the back of the spoon to spread batter into a round. Depending on the size of your pan, you should be able to fit about 2 to 3 pancakes at once.
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Transfer to a baking sheet, cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. You'll have 12 small pancakes or 6 large ones. Serve warm, with desired toppings.