Around five years ago my twin boys became interested in cooking. I typically make Sunday breakfast for the family and our go-to pancake recipe was sour-cream based. One of the kid’s cookbooks they received for Christmas had a buttermilk pancake that seemed simple enough. It made these tall as a cloud pancakes, so we looked up some pancake chemistry and modified the recipe to make light but reasonable pancakes.
2 cups flour
2 tablespoons sugar (I use one if the kids are not present.)
2 light teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs (optional)
2 cups buttermilk
1/4 cup milk
Add dry ingredients to a pouring bowl and whisk together. Add the eggs and buttermilk, begin to mix. Add the milk, a quarter cup is a good start. The batter should fall off of the whisk easily. As with any buttermilk based recipe, there should be some lumps in the batter. Do not make it smooth.
I use a medium high griddle, the butter should immediately melt and sizzle when dropped on the griddle. Wait for bubbles to break on most of the top side, flip and wait until brown on the griddle side.