Step 1

In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended. Stir the egg mixture into the flour mixture just until moistened.

Step 2

Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Editor's Tip: If you don't have a griddle, use a large nonstick skillet. Either way, use medium or medium-low heat to help the pancakes cook without burning, and leave 1 to 2 inches around each pancake so the batter has room to expand.

Step 3

Turn the pancakes when bubbles form on top. Cook until the second side is golden brown. Editor's Tip: You'll cook pancakes better if you watch the batter instead of the clock. The top side should be bubbly all over and some of the bubbles should start to pop. The bottom should feel firm as you slide the spatula under the pancake to flip it.