In a mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract and maple syrup.

In a separate bowl, add the remaining (dry) ingredients and stir/whisk to combine.

Pour the dry ingredients into the bowl with the wet and mix until completely smooth.

Heat a skillet just above medium heat and add enough oil/butter to grease it.

Measure ¼ cup worth of batter and pour onto hot skillet.

Allow the pancake to cook until bubbles rise to the top and the sides firm up, 1 to 2 minutes, then flip and cook another 45 seconds on the other side.

Repeat with all the batter

Serve with butter and honey or maple syrup. And bacon. And cheese. Ah hell, add on all your favorite cornbread toppings.