These have become my default pancakes. I made them again this morning. Use the old baker’s tricks of letting your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature and you’ll get increased fluff on these. And don’t overmix. Be sure to leave small lumps of flour that break open when pouring out the mix on the griddle. I used blueberries today and they turned out great – coat any fruit you want to add in a bit of the flour mixture first and you’ll find they don’t all drop to the bottom. Great recipe.