Mix The Dry Ingredients

Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. This ensures all the leavening agents are evenly distributed, making each pancake rise perfectly.

Combine Wet Ingredients

Whisk the eggs, melted butter, and buttermilk in a separate bowl. To prevent the eggs from being cooked, make sure the butter has cooled a little.

Create The Batter

Stirring just until mixed, slowly pour the wet components into the dry ingredients. A few lumps are okay – overmixing will lead to dense pancakes!

Preheat The Pan

Heat a large skillet or griddle over medium heat. Once hot, add a little oil and wipe off excess with a paper towel, leaving a thin coating. This step helps get that perfect golden-brown surface.

Cook The Pancakes

Scoop about ¼ cup of batter per pancake onto the pan. Cook for two to three minutes, or until bubbles appear on the surface. Flip, and cook the other side until golden, another 1-2 minutes. Adjust the heat if they’re browning too quickly or slowly.

Serve Warm

Stack up the pancakes, add a generous pat of butter, and drizzle with maple syrup for the best results. These pancakes are also delicious with fresh fruit, whipped cream, or even a sprinkle of powdered sugar.