Preheat your griddle or pan to 350° or medium-low heat.
In a large bowl, mix together the flour, sugar, baking powder, and salt and set aside.
Next, in a separate large bowl, whisk together eggs, buttermilk, milk, and melted butter until combined, and then pour it into the bowl with the dry ingredients.
Very gently mix together the ingredients until just combined. Do not over-mix! The batter should be a little runny and chunky.
Next, add 2 teaspoons of unsalted butter to a frying pan or griddle, and once melted ladle in some of the pancake batter, about ¾ cup.
Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begins to pop.
Once flipped, cook for a further 30 seconds to 1 minute. Repeat the process until all of the buttermilk pancake batter has been used up.
Serve with butter and maple syrup.
Notes
Make-Ahead: When serving for breakfast, these are meant to be eaten as soon as they are done cooking. However, you can serve this cold which can be made and chilled 1-day before.How to Store: Cover and keep the pancakes in the refrigerator for 3 days. Freeze these covered for up to 3 months. Thaw the pancakes in the refrigerator until thawed before reheating.How to Reheat: Add a small amount of butter to a griddle or skillet over low heat and cook the pancakes for 1 to 2 minutes per side or until heated. You can also place the desired number of pancakes on a sheet pan with parchment paper and bake at 350° for 4 to 6 minutes or until warm.Feel free to substitute the whole milk with 1%, 2%, or skim milk.To further enhance this flavor, you could add vanilla, berries, oats, nuts, or chocolate.