Follow the steps in order for the best result.
In a generously sized mixing bowl, thoroughly whisk together the eggs, milk, melted butter, and buttermilk until well combined. This creates the rich, creamy base for our pancakes.
In a separate bowl, blend the flour, baking powder, baking soda, salt, and sugar. This ensures even distribution of the leavening agents for perfectly fluffy pancakes.
Gently incorporate the dry ingredients into the wet ingredients, stirring just until the batter is blended. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough pancakes.
Assess the batter's consistency. If it seems too thick, gradually add more buttermilk until it reaches your desired pourable consistency. If it's too thin, add a bit more flour.
Heat a large skillet or griddle over medium heat. Lightly coat the surface with cooking spray to prevent sticking.
Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Allow the pancakes to cook until bubbles begin to form on the surface and the edges look set.
Using a spatula, carefully flip the pancakes and cook until they are golden brown on the other side. Ensure the center is cooked through.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Serve immediately and enjoy!