Pour the buttermilk into a measuring cup, then add the water and oil. Stir until well combined.
Add the eggs to the liquid mixture and whisk thoroughly. Combine this with the dry ingredients, mixing until smooth.
Heat a cast-iron skillet over medium to medium-high heat. Add a mixture of oil and butter to the pan.
Pour about 1/8 cup of batter into the hot skillet for each pancake.
Cook until the edges are golden and crispy, then flip and cook the other side until golden.
Remove the pancakes and place them on the prepared rack to drain. Serve immediately with syrup for breakfast or as a snack. They’re also great for dipping into greens to soak up the juices.
Variation:
When fresh corn is in season, add about 1 cup of corn kernels cut from the cob (you’ll need about one large ear of corn).
For a cornbread pancake, make the batter slightly thicker by adding a bit more buttermilk. You may not need extra water.
Pour the batter into a well-oiled 8-inch cast iron skillet preheated over medium-high heat. Lower the heat and cook until the bottom is browned, about 10 to 15 minutes. Use a metal spatula to carefully flip the pancake and cook the other side until browned.
Alternatively, you can bake the pancake in a preheated 425°F oven for about 15 to 20 minutes, flipping once halfway through.
Tip: To make measuring and pouring the batter easier, lightly spray your measuring cup with non-stick spray beforehand. If you don’t have a 1/8 cup measure, use any small ladle or scoop to portion the batter.