2¼cups (562ml)buttermilk, whole fat, at room temperature(Real whole-fat buttermilk is very thick. If you use homemade buttermilk or low-fat buttermilk, reduce the amount to 1¾ cup to compensate for this).
In a large bowl, whisk eggs and sugar well. Slowly add buttermilk, whisking until fully incorporated.
In a sieve over the bowl, sift the flour blend, baking powder, and salt over the wet ingredients. Whisk to combine (small lumps left in the batter are fine). Add in the very soft butter and whisk.
Heat a griddle or large nonstick skillet over medium low to medium heat. Greasing is not necessary.
When skillet is heated, using a ladle or large cookie scoop or spoon, scoop batter onto skillet, 3-4 pancakes at a time. Allow to cook for about 3 minutes on the first side before flipping over. Cook about 3 minutes on the second side.
Serve hot with softened butter and syrup or toppings of choice. Butter and peanut butter are my favorite!
Notes
If you don't have buttermilk in your area, you can make a homemade version. Measure out 2 cups or 480ml of whole milk and add 2 tablespoon of white vinegar or lemon juice. Stir to combine and let sit until thickened, about 5-10 minutes. It will look curdled. This substitute won't be exactly the same as using whole fat buttermilk (which is really thick), but it's the closest thing. Freeze leftover pancakes by placing in a single layer on a baking sheet and flash freeze (allow to freeze until hard). Remove pancakes from sheet tray and place in large ziptop bag and remove as much air as possible. Store in freezer for 1-2 months, removing individual pancakes as desired. To reheat, pull out as many pancakes as desired and place in toaster, toaster oven, or oven preheated at 350 degrees and reheat for about 5-10 minutes. Or microwave in 30-second intervals until heated through.