The diner-breakfast standard: a batter leavened with baking soda and baking powder against tangy buttermilk, so the pancakes puff thick and stay tender instead of turning into flat crepes.
Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
Whisk the wet ingredients
In a separate bowl, whisk the buttermilk, eggs and melted butter together until smooth.
Combine gently
Pour the wet mixture into the dry and stir with a few quick strokes just until combined, leaving the batter lumpy.
Rest the batter
Let the batter sit for five minutes so the flour hydrates and the leaveners start working.
5 minHeat the pan
Warm a griddle or nonstick pan over medium heat and brush it lightly with butter or oil.
Cook the first side
Pour a scant half cup of batter per pancake and cook until bubbles form across the surface and the edges look matte, about two and a half minutes.
3 minFlip and finish
Flip each pancake and cook the second side until golden brown and firm to the touch, about two minutes.
2 minServe warm
Stack the pancakes and serve immediately with butter and warm maple syrup.
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