Mix flour, sugar, baking soda and powder and salt together in a bowl. Stir in buttermilk and eggs. Then stir in melted butter. Whisk together until combined; do not over mix.

Heat oil on a 375 degree F griddle or in a hot skillet.

Pour batter onto the oiled skillet. When edges are set and middle is bubbly, carefully flip the pancakes and cook until light brown.

Keep pancakes warm under foil or in a warm oven until they are all ready to serve.

Top with your favorite pancake toppings: butter, maple syrup, fresh fruit, powdered sugar, or nutella

For blueberry pancakes, drop fresh berries onto the pancakes once you have poured the batter on the griddle and before you flip the pancakes.

These pancakes can be kept in the refrigerator for a few days and reheated. I usually toast them in a toaster oven the next morning and smear them with my favorite jam.