Best Buttermilk Pancakes

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -In a bowl, whisk the flour, the sugar, the baking powder, the baking soda, and the kosher salt together.

Step 3 -Use the whisk to make a well in the center of the flour mixture.

Step 4 -Pour the buttermilk into the well.

Step 5 -Crack the eggs into the buttermilk, then pour the melted butter in.

Step 6 -Starting in the center and moving towards the outside of the bowl, whisk the pancake batter until all the ingredients are incorporated. Be careful not to overbeat; lumps are fine. The batter can be refrigerated for up to 1 hour.

Step 7 -Heat a large nonstick griddle or a cast-iron skillet over low heat for 5 minutes.

Step 8 -Add the oil to the griddle and increase the heat to medium–low.

Step 9 -Use a measuring cup to ladle 1/3 cup of the batter onto the griddle. If using a large griddle or skillet, repeat this once or twice, taking care not to crowd the cooking surface.

Step 10 -Cook the pancakes until the bubbles rise to the surface and the bottoms are light brown, about 2-4 minutes.

Step 11 -Flip the pancakes and cook until the other sides are lightly browned.

Step 12 -Transfer the pancakes to a wire rack that is set inside a rimmed baking sheet and keep them in the heated oven until all the batter is cooked.

Step 13 -Serve the pancakes drizzled with the syrup.