In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Make sure there are no lumps!
In another bowl, beat the eggs and then add in the buttermilk, milk, and melted butter. Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps—overmixing can lead to dense pancakes.
Heat your non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan, allowing it to melt and coat the surface.
Using a ladle or measuring cup, pour about 1/4 cup of pancake batter onto the heated skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a cooling rack or keep them warm in a low oven while you cook the remaining batter. Repeat until all the batter is used.
Serve the pancakes warm with your favorite toppings—maple syrup, fresh fruit, or even a spread of homemade butter for an extra touch of deliciousness!
