In a large bowl, add your dry ingredients and whisk to blend.
In a smaller bowl, add the wet ingredients and the brown sugar and mix.
Pour the wet ingredients into the dry ingredients and mix until just barely mixed. (*see note)
Heat a skillet, cast-iron pan, or griddle to medium temperature. Add a little light oil if your skillet is not non-stick.
Test to make sure your skillet is hot by dropping a small droplet of water onto the skillet. If it sizzles, the skillet is ready.
Use a ladle to pour pancake batter onto the skillet. Pour into small circles, depending on what size you want your pancakes to be. Turn the heat to medium-low.
When you see tiny bubbles in the pancake batter, and the top looks duller than glossy, use a spatula to flip your pancakes to cook the other side. Cook on the other side about 2 minutes then remove to a plate.
Top with maple syrup, butter, and fresh fruit.