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!
Store leftover pancakes in the refrigerator for 2-3 days. Rewarm in the microwave or toaster oven.Freezing Instructions: Allow to cool completely, then lay pancakes 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.