In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until incorporated.
In a separate bowl, whisk together eggs, butter, buttermilk, and milk.
Combine wet and dry mixtures in the large mixing bowl. Stir with a rubber spatula until just barely incorporated. There will still be large lumps in the batter, do not over mix.
Let batter rest for 5 minutes. This will give the batter time for the leavening ingredients to activate and create fluffier pancakes.
While batter is resting, turn Blackstone griddle to medium-high heat. When you flick water on the griddle, it should sizzle and evaporate immediately.
Spray the griddle with cooking spray or butter. Pour ½ cup of batter onto the griddle per pancake. Cook for 2 minutes each side or until golden brown and cooked through. Adjust heat as needed as to not burn the pancakes.
