Combine dry ingredients together in a large bowl and whisk to combine. Combine wet ingredients in a small bowl and mix well.
Combine wet and dry ingredients and stir until until combined. Cover batter and let rest overnight on your counter outside the fridge.
Heat a large, lightly oiled griddle or a non-stick skillet over medium heat. Stir batter and check consistency. Add a tablespoon or two of milk to batter if it is too thick. Stir in the baking soda and mix well. Note: This batter is best if it is rather thick. Always check your batter first and don't add too much milk. The batter has more lift and cooks better when it is thick.
Using a 1/4 cup measure, scoop batter onto skillet. Cook until the bottom side is browned. Make sure not to let the top side cook through or dry out; the top should still be moist when you flip the pancake. This ensures good lift and tender pancakes. Flip and cook the other side until golden. Enjoy!