Fluffy Buttermilk Diner Pancakes

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. Make a well in the center. The dry ingredients do not need sifting, but must be fully blended before adding liquid.

In a separate medium bowl, whisk together the buttermilk, eggs, and melted (but not hot) butter until combined. The melted butter should be warm enough to remain liquid but not so hot it begins to cook the eggs. The mixture will look slightly curdled or broken — this is normal and fine.

Pour the wet ingredients into the well in the dry ingredients. Using a rubber spatula, fold together with large circular strokes — scraping the bottom of the bowl with each pass — until just barely combined. Stop the moment no streaks of dry flour remain. The batter should be thick and lumpy with visible bumps and pockets. Lumps are mandatory: they are pockets of flour and gas that create the signature fluffy interior. Let the batter rest 5 minutes before cooking.

Heat a cast-iron griddle or non-stick skillet over medium heat. Add a small pat of butter and let it foam, then subside. When the foam dies and the pan smells faintly of toasted butter, it is ready. Pour 1/3 cup batter per pancake. Cook until bubbles form across the entire surface and the edges look set and matte — not shiny — about 2–3 minutes. Flip once and cook until the second side is golden-brown, 1–2 minutes more. Do not press down on the pancakes.