Method
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk the buttermilk, eggs, and melted butter separately. Pour the wet mixture into the dry ingredients and fold just until no dry streaks remain; small lumps are desirable.
Rest the batter for 10 minutes while heating a lightly buttered griddle over medium heat.
Portion about 1/4 cup batter per pancake. Cook until bubbles set at the surface and the edges look dry, then flip and cook until golden and cooked through.
Notes
Avoid overmixing. Hold briefly on a rack in a low oven rather than stacking, which traps steam.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For a crisper breakfast made from a related batter, see Crisp Belgian-Style Waffles.
- For a bread-and-custard brunch option, see Cinnamon-Vanilla French Toast.