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These fluffy buttermilk pancakes are the gold standard of weekend breakfasts. The combination of baking powder and baking soda with buttermilk creates an airy, tender crumb with a slight tang that makes them special. The one rule that separates great pancakes from flat ones: don't overmix the batter. A few lumps are fine — overmixing develops gluten and deflates those precious air bubbles. Letting the batter rest 5 minutes before cooking also helps the leavening work its magic.