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Ingredients
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3 cups (about 12 3/4 oz.) all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons kosher salt
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3 1/4 cups whole buttermilk
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3 large eggs
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1/2 cup (4 oz.) unsalted butter, melted, plus more for griddle
Directions
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Stir together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk and eggs in a separate bowl; gradually stir into flour mixture. Gently stir in butter. Let stand 5 minutes.
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Meanwhile, preheat a buttered griddle to 350°F.
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Working in 5 batches, spoon 8 pancakes onto hot griddle using a 1 1/2-inch scoop (about 2 tablespoons per pancake). Cook pancakes until tops are covered with bubbles and edges look dry, about 3 minutes. Flip and cook until golden brown, about 3 minutes. Set pancakes aside until ready to use.