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Gather the ingredients.
Gently warm the buttermilk in a saucepan. Stir in the butter and stir over a low heat until melted. Take care not to boil the buttermilk.
Put the flour into a bowl and gradually pour the buttermilk and butter into the flour and beat well to create a thick batter. Leave the batter mixture to stand for at least 30 minutes but up to an hour or two if possible.
Stir the sugar, baking soda, salt, and vinegar into the beaten eggs.
Add this mixture to the flour and milk mixture and beat well to form a smooth, lump-free batter.
Heavily grease an iron griddle , hot-stone, or heavy-based frying pan and heat until hot but not smoking.
Drop the batter, a generous tablespoon one at a time, onto the heated griddle and bake for a few minutes over a moderate heat until golden brown.
Flip the pancake over and cook on the other side.
Once cooked, wrap the pancakes in a thick tea towel to keep them warm. Continue as above until all the batter is used up and all the pancakes cooked. Do not let the pancakes go cold.