Light and fluffy buttermilk pancakes are full of country flavor! The secret to perfect pancakes is letting the batter sit for 10 minutes or so before you add the leavening.
Whisk the flour, sugar, and salt together in a bowl - set aside.
Whisk the buttermilk and the eggs until well blended.
Beat in the melted butter.
Add the buttermilk mixture to the flour mixture - blend gently.
Set aside for 10 minutes
Blend the baking powder and baking soda with a little water until dissolved - gently stir into the batter.
Heat the griddle until a drop of water bounces across it - about 375°.
Ladle about ¼ cup of batter on the griddle in a circle. Repeat with more batter making sure that there's enough room that the pancakes don't touch.
When bubbles break on the surface and the edges have a dull shine go ahead and flip the pancakes.
Cook until golden brown.
Remove from the griddle and keep warm in a 200° oven until it's time to serve them.
Notes
To freeze pancakes - let cool to room temperature. Place a piece of waxed paper between each pancake. Place in a freezer container and freeze for up to 3 months.
Check the baking soda and baking powder for freshness. The pancakes won't rise if the leavening is old and weak.
If you don't have buttermilk you can use buttermilk powder.
If you have time hold the leavening out of the mixture but add everything else. Let it stand for 10 minutes to allow the gluten to relax - then mix the baking powder and baking soda with about a tablespoon of water until dissolved. Add it in to the batter, stirring well and cook immediately.
Do not use a milk + vinegar or milk + lemon juice or another buttermilk substitute. Use real buttermilk. Please.
Don't over-mix the batter - it should be lumpy.
Make sure the griddle is very hot. A few drops of water will "dance" across it. Please note... this is figurative... if you're expecting the cha-cha you're going to be disappointed.
Set the burner to medium heat.
Once the edges are dull looking and bubbles are breaking on the top flip the pancake - this takes a little practice to get it just right.
Only flip the pancakes once.
Keep warm in the oven until you've got them all done.