These buttermilk pancakes are tangy and spongy and are not the kind of milk pancakes that you would describe as "light" of "fluffy". Milk will make an okay pancake, but not a fabulously tangy one. Buy a quart of buttermilk and then plan to make corn bread with the leftovers. These pancakes are not sweet and we don't put fruit in them while they're cooking, but we do slather them with jam and syrup afterwards.
If you like, you can keep the pancakes in a warm oven until they're all cooked, but we tend to serve them as they're ready, taking turns eating and manning the griddle.
Whisk together the dry ingredients in one bowl and the wet ingredients in another. If your buttermilk and eggs are cold, then the butter will kind of seize and clump, but you don't need to fret about it. Pour the wets into the dries and whisk it all until it's nice and smooth. If you like your pancakes thinnish, and we do, then the batter should be thinnish; whisk in a little more buttermilk if it seems really thick.
Now pour it into a squeeze bottle, if you like, or else scoop it directly onto the hot griddle.
Butter the griddle well and then begin pouring on your batter, using a third of a cup or so for each pancake, but really just kind of eyeballing it. When the pancakes are nice and bubbled on top and the undersides are brown, flip them and cook another minute or so to brown the bottoms lightly.
Taste one: it should be nice and brown on the outside and nice and moist--but not raw--on the inside; if they're cooking too fast or too slow, adjust the heat accordingly.
Rebutter the pan as needed between batches.