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Whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
In a medium bowl or large glass measuring cup, whisk together the eggs, buttermilk, and butter.
Stir the wet ingredients into the dry until just combined (lumps are okay).
Heat a griddle pan over medium heat. Lightly grease with butter. Pour the batter ¼ cup at a time for each pancake. Flip when they begin to bubble and turn golden. Cook on the second side until golden and cooked through.
Serve with butter, real maple syrup, and/or your favorite berries.
NOTE:
If you don't have buttermilk, put 2 tablespoons of lemon juice in a large glass measuring cup or bowl. Fill the rest with milk until you reach 2 cups. Let sit for 5-10 minutes