Add eggs and buttermilk to the flour mixture and stir until well combined. The pancake batter will be lumpy.
2 eggs, 2 cups buttermilk*
Drop 1/4 cup-sized dollops of the pancake mix into the heated oil and cook on medium heat until the edges appear dry and the top is covered in bubbles. Flip and continue cooking until browned on both sides.
Serve warm with syrup!
Notes
*You can make your own buttermilk by adding one tablespoon of lemon juice or white vinegar to a cup of whole milk. Let it sit for five minutes before using. Since this recipe calls for two cups of buttermilk, you'll need to add two tablespoons to two cups of whole milk, of course.