Step 1: In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
Step 2: In a separate medium bowl, whisk together the wet ingredients: buttermilk, large eggs, and melted unsalted butter. Ensure the butter isn’t too hot.
Step 3: Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. A few small lumps are perfectly normal. Resist the urge to overmix. Let the batter rest for 5-10 minutes.
Step 4: Heat a lightly greased griddle or large non-stick skillet over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.
Step 5: Pour about 1/4 cup of batter per pancake onto the hot griddle, giving each enough space to spread.
Step 6: Cook for 2-3 minutes per side, or until golden brown. You’ll see bubbles forming on the surface and the edges looking set before it’s time to flip.
Step 7: Flip the pancake and cook for another 1-2 minutes until the other side is also golden brown and cooked through. Avoid pressing down on the pancakes.
Step 8: Transfer cooked pancakes to a plate and serve immediately, or keep warm in a low oven while you cook the remaining batter. Repeat with the rest of the batter, greasing lightly between batches if needed.