Yeah. These are perfect. And they don't require separating eggs, which is just too much work for a Sunday morning.
(recipe from cook's illustrated book which you should own anyway)
2 cups flour (10 oz)
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
3 tbsp melted butter
1/4 cup sour cream
Mix together the dry ingredients, mix together the wet. Then gently mix the two together, for the love of everything holy, don't over-mix the pancake batter. Let it rest for 10 minutes while getting your slightly oiled skillet nice and hot. Make pancakes.
EXTRA CREDIT: Put an empty half-sheet pan (fitted with a wire rack, if you like to get fancy) in the oven and turn it to 200F before you start. Stack the hot pancakes in the oven to keep them hot while you're still flipping.