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In a large glass bowl, whisk together the cornmeal and 1 ¼ cups of buttermilk. Add the cubed butter. Cover bowl with plastic wrap and microwave for 60-90 seconds until edges are just set, stirring halfway through. Let sit for 5 minutes with the plastic wrap on.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.
In a small bowl, whisk together the remaining ½ cup of buttermilk and two eggs.
Remove plastic wrap from cornmeal mixture and whisk in the egg/buttermilk mixture.
Pour in the dry ingredients and stir until just combined. Allow pancake batter to sit for 10 minutes.
Set griddle at 350 degrees and grease. Use ¼ cup of batter per pancake and pour onto griddle.
Cook for 2 minutes, flip and cook another 2 minutes or until lightly browned and cooked through.
Set on a wire rack over a baking sheet and keep warm in a 200 degree oven while you finish cooking the remaining pancakes.
Serve with butter and syrup.