Start by measuring all your ingredients accurately. For best results, make sure everything is at room temperature – this helps the batter mix smoothly and ensures even cooking.

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt. Combining these first ensures the leavening agents are evenly distributed, which is key for fluffy pancakes.

Create a well in the center of the dry mix. Add the eggs, buttermilk, melted butter, and the secret ingredient. Whisk gently until just combined. Avoid overmixing; a few small lumps are perfectly fine and prevent tough pancakes.

Let the batter rest for about 10 minutes. This allows the baking soda and buttermilk to react, creating air bubbles that make the pancakes extra light and tender.

Preheat a cast iron skillet, griddle, or nonstick pan over medium heat. Lightly grease if necessary. Pour about ¼ cup of batter per pancake. Cook for 2–3 minutes, or until bubbles form on top and edges start to set. Flip carefully and cook another 1–2 minutes until golden brown.

Transfer the pancakes to a warm plate. Serve immediately with butter, syrup, or your favorite toppings. Enjoy them fresh for the best flavor and texture.