Mix Your Dry Ingredients First: Start by whisking together the flour, sugar, baking soda, baking powder, and salt in a large bowl. Think of this step as laying the foundation for your pancake masterpiece. A solid base means everything else falls into place beautifully.

Combine Wet Ingredients Separately: In another bowl, beat the eggs and mix them with the buttermilk until smooth. This step ensures all the wet ingredients blend seamlessly before meeting their dry counterparts.

Gently Bring It All Together: Now comes the fun part—combining the two mixtures. Pour the wet ingredients into the dry ones and stir gently. Here’s where many people go wrong: don’t overmix! Lumps are totally okay—they’re actually a sign you’re doing it right. Overmixing leads to flat pancakes, and nobody wants that.

Preheat Your Griddle: While your batter rests (yes, resting makes a difference!), lightly grease your griddle or skillet with oil using a paper towel. Heat it to around 350°F—if you don’t have a thermometer, just sprinkle a drop of water on the surface. If it sizzles, you’re good to go.

Cook Those Pancakes to Perfection: Scoop ¼ cup of batter onto the hot griddle for each pancake. Wait until bubbles form on the surface and pop open—that’s your cue to flip. Cook the other side until golden brown, then transfer to a plate. Repeat until all the batter is used up.