Step 1

In a large bowl combine the flour, baking powder, baking soda, salt, and sugar.

Step 2

In a small bowl whisk together the buttermilk, eggs, and butter. Add to the flour mixture and stir until combined with a couple streaks of flour remaining. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.

Step 3

Heat a skillet or griddle over medium-high heat. Add a generous pat of butter and allow to melt and become hot. Drop the batter by 1/4-cup spoonfuls into the skillet then reduce the heat to medium. Cook until the bubbles form all across the top of the pancakes then flip and continue to cook until golden brown, about 3 minutes per side. Repeat with remaining batter.

Step 4

If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven. Serve with maple syrup and extra butter, if desired.