Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter.
Add milk, a little at a time until batter is still thick, but pourable.
Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.
Serve warm with syrup!
Storing Instructions: Keep leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.Freezing Instructions: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The "flash freeze" will help keep them from sticking to each other.Variations:
Blueberry Pancakes: Pour pancake batter on hot griddle and sprinkle with blueberries, before flipping to cook on the other side.Chocolate Chip Pancakes: Pour pancake batter on hot griddle and sprinkle with chocolate chips, before flipping to cook on the other side.