— 2 cups all-purpose flour
— 2 teaspoons baking powder
— 1 teaspoon baking soda
— 1/2 teaspoon kosher salt
— 1/4 cup granulated sugar
— 2 large eggs
— 2 cups buttermilk
— 4 tablespoons butter, melted
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make a well in the center and add the eggs, buttermilk and melted butter. Whisk until just combined. The batter will be lumpy. Let the batter rest while you heat the griddle.
Heat a large griddle or cast iron skillet over medium-low heat. Spray or grease lightly with canola oil.
Using a cookie dough or ice cream scoop, scoop 4 tablespoons of batter onto the griddle, spacing each pancake a few inches apart to give them room to puff and you room to flip them. Cook on one side until bubbles begin to form, about 2-3 minutes; then quickly flip the pancakes and cook the other side until golden brown on both sides, about 2 minutes. Flip only once.
Serve immediately, or place in a 250° oven to keep warm until ready to serve.