In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the remaining ingredients, beginning with the eggs. Combine the mixtures and stir into a smooth batter.
In a large nonstick skillet over medium heat, melt 1/2 tablespoon butter, swirling the pan to coat its surface. Add two to three heaping 1/4-cup portions of batter to the pan at a time and cook the pancakes until they're lightly browned, about 3 1/2 minutes. Flip each pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter.
If freezing, let the pancakes cool completely on a wire rack. Freeze them in an air-tight container with sheets of parchment between the pancakes. To reheat, place the pancakes on a baking sheet and broil on low for 2 minutes on each side, or place in the toaster until browned and heated through.