https://handletheheat.com/best-pancake-recipe/
Crispy Pancakes can be frozen and re-heated in an air fryer...
Ingredients
2 cups (254 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (50 grams) granulated sugar
2 cups buttermilk
2 large eggs
2 tablespoons (28 grams) butter, melted, plus more for frying
Maple syrup, for serving
Directions
In a large bowl combine the flour, baking powder, baking soda, salt, and sugar.
In a small bowl whisk together the buttermilk, eggs, and butter. Add to the flour mixture and stir until combined with a couple streaks of flour remaining. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.
Heat a skillet or griddle over medium-high heat. Add a generous pat of butter and allow to melt and become hot. Drop the batter by 1/4-cup spoonfuls into the skillet then reduce the heat to medium. Cook until the bubbles form all across the top of the pancakes then flip and continue to cook until golden brown, about 3 minutes per side. Repeat with remaining batter.
If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven. Serve with maple syrup and extra butter, if desired.