These are so good. The secret? You have to shake the buttermilk first.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk (shake it first)
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs and buttermilk. Whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle/pan by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.
Spray pan/griddle with cooking spray.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.
When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Did I change anything? The recipe called for butter in the batter, but I left it out (not on purpose), but they stilled turned out scrumptious!