Method
- Whisk the dry ingredients in a large bowl.
- Whisk buttermilk, eggs and butter, then fold into the dry mix until just combined. Lumps are fine.
- Rest the batter 5 minutes while a griddle heats to medium.
- Pour 1/4 cup per pancake. Flip when bubbles pop and edges look set, about 2 minutes per side.
- Serve with butter and warm maple syrup.