makes about a dozen 4-inch pancakes
Measure buttermilk into 4-cup glass measuring cup or bowl. Add melted butter and whisk to combine. Add eggs and whisk to combine.
In large bowl, combine both flours, sugar, baking powder, baking soda, and salt. Pour buttermilk mixture over dry ingredients and stir to form a smooth batter. Allow batter to rest as you preheat griddle or frying pan.
When griddle is hot, add a small amount of butter (1 teaspoon) and push around the surface as it melts using your pancake turner. Ladle approximately 1/4 cup of batter for each pancake. Let cook for a couple minutes, until many bubbles appear on the top surface and the edges appear dry. Before turning, lift the edge and check to see if the underside is golden brown. Turn the pancakes and cook until the second side is golden brown, another couple minutes. Serve 'em up or transfer to a baking rack set in a rimmed sheet pan (warm oven, 200°).