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The buttermilk is essential for the pancakes to rise - if you don't have buttermilk, take 1 cup of high fat milk, remove 1 tbsp of milk & replace with 1 tbsp lemon juice or white vinegar. Stir & let sit for 5 minutes. For this recipe, you would use 2 cups + 1.5 tbsp of milk (the extra milk has been removed already) & 2.5 tbsp of white vinegar or lemon juice.
Whisk flour, sugar, baking powder, baking soda & salt together in a bowl.
Make a well in the center.
Pour the buttermilk & beaten eggs into the well.
Pour the melted butter into the mixture.
Do not overmix (lumps are fine). The batter can be refrigerated for up to one hour.
Heat a large nonstick skillet over low heat for about 5 minutes.
Add 1 tablespoon oil to the skillet.
Turn heat up to medium–low & using a measuring cup, ladle ¼ cup batter into the skillet.
Let cook untouched for 2-3 minutes or until bubbles begin forming in middle.
Flip & cook other side.