The BEST One-Bowl Buttermilk Pancakes

Steps

1. 1Set a large shallow skillet or stovetop griddle over low heat.
2. 2Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the eggs and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta. Add the buttermilk and milk, and stir with a spatula to combine. Add the melted, cooled butter and stir until combined.
3. 3Turn the heat under the skillet up to medium. When hot, film with a thin layer of oil. Using a two-tablespoon (1/8 cup) measure or a large spoon or a small ladle, drop the pancake batter into the skillet giving space between each pancake to allow for spreading — the batter will spread into a pancake about 3 inches wide.
4. 4Cook for about 2 to 3 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
5. 5Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
6. 6Store leftover pancakes at room temperature in an airtight bag or vessel for up to 3 days or freeze for up to 3 months.