In a large bowl, combine the dry ingredients (flour, sugar, baking power, baking soda, salt). In a separate bowl, beat the eggs and then beat together the eggs, buttermilk, and melted butter.
(Ideally, if you have time, let your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature for a fluffier pancake. At minimum, make sure that the butter has cooled somewhat or you’ll have lumpy pancake batter from “cooking” the eggs.)
Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or shallow frying pan over medium high heat. To test readiness, flick a bead of water and it should sizzle.
Then mix the wet ingredients into the bowl with the dry ingredients with a wooden spoon until it’s just blended together. Do not over overmix! There should be small lumps of flour in the mix.
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake.
Pour batter from a large spoon. Turn the pancakes when puffed and full of bubbles. Bake the other side until golden brown.
*Note: Buttermilk can be made for this recipe by by adding 1-1/2 tablespoons of white vinegar or fresh lemon juice to the milk. Place the vinegar or lemon juice in a glass measuring cup, then add enough milk to make 1-1/2 cups total liquid. Stir to combine and let stand for 5 to 10 minutes (the mixture will begin to curdle).
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