Buttermilk Fluffy Pancakes

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3 tablespoons granulated sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

In a separate bowl, whisk together 1 3/4 cups buttermilk, 2 large eggs, and 4 tablespoons melted unsalted butter.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

Serve immediately with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.