Combine all ingredients, except butter, in a large mixing bowl, whisking until smooth. There may be a few lumps, but that is fine.
Heat large skillet or griddle until droplets of water sizzle when sprinkled onto cooking surface. Brush griddle with melted butter. Pour batter, about 1/3 cup at a time onto griddle. This should spread itself into a medium circle. Cook until bubbles form in batter and start to pop. Flip with a pancake turner. Brush the cooked tops of cakes with more melted butter. Cook a minute or two more. Stack on a plate until all are cooked. This should make about 24 pancakes.
If preparing this as a mix to use later, place the dry ingredients in an airtight container such as a quart-sized mason jar or a ziplock bag. Mark the container with the wet ingredients to add later and cooking instructions. Store in pantry or freezer until ready to use.
For freezing: Either prepare the recipe as a mix (dry ingredients onland store in the freezer for longest shelf life OR bake and cool the pancakes. Bundle them in stacks of three to four, wrap with plastic wrap and store in a ziptop freezer bag in the freezer.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Wrap in plastic wrap and place in a ziptop bag in the freezer for longer storage. Microwave or place in the toaster to reheat.Nutritional values are approximate and based on 1 pancake.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.