I've always made my pancakes pretty much from scratch,
and this is the recipe I've been using for many years.
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Heat griddle to medium-high heat (400º F).
(I use a non-stick Teflon frying pan; spayed with Pam).
In a large bowl, beat eggs, stir in buttermilk and oil. Add remaining ingredients; beat (or stir) just until large lumps disappear.
Lightly grease heated griddle. Pour batter, (about 1/4 cup at a time) onto hot griddle. Bake until bubbles form, and edges start to dry; turn and bake other side.
Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.
Serve pancakes with either pure maple syrup, store-bought pancake syrup, or with your favorite jam or preserves.
*Note: If you don't have buttermilk, then add either 2 tablespoons of 5% white vinegar, or 2 tablespoons of bottled lemon juice (from concentrate), into a 2 cup measuring bowl (or measuring cup). Fill the measuring bowl or cup up to the 2 cup mark with milk. (I use 2% milk). Let set for 5 minutes before using.
I topped these pancakes with a no-cooked strawberry jam,
that I make and keep in the freezer.