Mix dry ingredients first in a large bowl
The baking soda and baking powder are a MUST because they create the leavening that makes the pancakes light and fluffy.
Mix the dry ingredients thoroughly making sure theres no pockets of one particular substance with a whisk or fork

Mix wet ingredients in a large measuring cup preferably over 2 cups limit.
Apple cidar vinegar or white wine vinegar creates a buttermilk for you.
Beat eggs well and make homogeneous

Pour wet ingredients into bowl of dry.
DO NOT mix well. About 20 to 25 sweeps of your mixing utensils. We want a thick gloopy batter for tall aerated pancakes.

Plug a griddle in or turn on the stove top with a nonstick pan to medium heat.
Use whipped salted butter or normal salted butter and put rougly 2 tbsps of butter on pan and let it melt and fill the pan.

Scoop the pancakes with a large spoon or ice cream scoop. DO NOT STIR. get a large dollop onto the pan and add several more to it. I usually do 4 at a time.
Wait till the pancakes start to bubble around the edges and bubble to the top then quickly use a plastic spatula and sweep it under the pancake and flip away from you. You shouldn't have to chase the pancake around; just one quick sweep and flip away.

Once flipped, to make sure its done, just touch the middle top of the pancake with either your hand or the spatula. If the middle springs back like a trampoline its done. If it doesn't then the inside isnt cooked all the way so give it another minute and check again.

Layer them on a plate with your favorite syrup and a tbsp of butter and enjoy!