Crack 2–3 large 2 eggs room temperature per serving into a Mixing Bowl. Add a pinch of ½ tsp fine salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted 2 tbsp unsalted butter melted and slightly cooled, plus more for the pan to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once 2 tbsp unsalted butter melted and slightly cooled, plus more for the pan melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Pour the wet ingredients into the dry ingredients and stir gently with a Spatula or Wooden Spoon until just combined — a few lumps are totally fine and actually desirable. Do not overmix, or the pancakes will turn out tough. Let the batter rest for 5 minutes while you heat the pan.

Heat a large Skillet or Griddle over medium heat. Add a small pat of 1 ¼ cups buttermilk room temperature; or make your own by adding 1 tbsp white vinegar to 1¼ cups whole milk and letting it sit 5 minutes (about ½ tsp) and swirl to coat. Once the 1 ¼ cups buttermilk room temperature; or make your own by adding 1 tbsp white vinegar to 1¼ cups whole milk and letting it sit 5 minutes is melted and the pan is hot, pour approximately ¼ cup of batter per pancake onto the surface. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

Flip each pancake with a wide Spatula and cook for another 1–2 minutes until the underside is golden brown and the pancake is cooked through. Transfer to a plate and tent loosely with Aluminum Foil to keep warm. Repeat with remaining batter, adding more 1 ¼ cups buttermilk room temperature; or make your own by adding 1 tbsp white vinegar to 1¼ cups whole milk and letting it sit 5 minutes to the pan as needed between batches.