Fluffy Old Fashioned Pancakes

Make the pancake batter:

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
2. Pour the buttermilk into the middle of the bowl and crack the eggs into it. Add the melted butter too. Starting in the center, whisk the eggs first to break them up into the buttermilk, then begin to combine the buttermilk and eggs. Mix the batter by moving from the outside of the bowl in, until the flour is incorporated.

Cook the pancakes:

1. Heat a large non-stick griddle, well-seasoned cast iron pan, or non-stick pan over medium-high heat. If using a cast iron pan, heat it on low heat for 5 minutes for even heating. Once the surface is hot, grease it with oil.
2. Pour or scoop ⅓ cup of pancake batter on the greased hot surface. If using a large pan or skillet, cook 1-2 pancakes at a time, making sure there's room between the pancakes.
3. Cook the pancakes for 2 minutes, until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes and cook until the other side for one more minute. Do not press down with a spatula.
4. Remove the pancakes and serve immediately or keep them warm in a 200F preheated oven until all of the batter is cooked and you are ready to serve.

Serve:

1. Serve these old fashioned pancakes with butter and pancake syrup.