The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

• 2 cups (250g) all-purpose flour
• 2 teaspoons (8.5g) baking powder
• 1 teaspoon (4.25g) baking soda
• ½ teaspoon (2.5g)  salt
• 3 tablespoons )36g)  sugar
• 2 large eggs, lightly beaten
• 3 cups (735g) buttermilk
• 4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about ½ cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Makes nine 6-inch pancakes.