Start by gathering a large bowl. This will be your mixing sanctuary. Crack those two large eggs into it. Then add the 2 ⅓ cups of low-fat buttermilk. This combination will create the wet base for your batter. With a whisk, blend them until they’re well incorporated.

Next, add in the granulated sugar along with 2 cups of all-purpose flour, 2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk again, but stop just as you can still see some lumps. Over-mixing can lead to pancakes that fall flat. Remember, we want fluffy, not tough.

While that batter rests, heat a non-stick griddle or frying pan over medium heat. To test if your surface is ready, you can drop a small amount of batter on it. If it sizzles and bubbles, you’re good to go. Lightly grease the pan with some butter for optimal results.

Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot griddle for each pancake. Keep space between them as they spread out. Cook until you see bubbles forming on top and the edges look dry, usually 2 to 3 minutes. Flip them over and cook for another minute until both sides are golden brown.

Once cooked through, transfer the pancakes to a plate and repeat until you've cooked all the batter. Serve with generous pours of syrup, or toppings of your choice.