recipe from joythebaker.com

1 cup buttermilk

2 eggs

2 Tablespoons vegetable oil

1 stick unsalted butter, melted and cooled slightly

1 1/2 cup all-purpose flour

4 teaspoons baking powder

4 teaspoons light brown sugar

1 teaspoon salt

Whisk together milk, eggs and vegetable oil in a medium bowl, then whisk in the butter.

Stir together flour, baking powder, sugar and salt in another medium bowl. Whisk in egg mixture until combined.

Once combined, let the batter sit for 10 minutes while griddle preheats. 

Spray a griddle or skillet with nonstick vegetable spray over medium heat. Working in batches of 3 (or 6 if your griddle will allow) pour 1/4-cup measures of batter onto skillet and cook until bubbles have formed on the top and sides of the pancakes and broken, about 2 minutes. Flip pancakes with a spatula (a super thing metal spatula works great) and cook until undersides are golden, about 1 minute more. Lower heat if pancakes brown too quickly. Serve with maple syrup or molasses.