Combine flour and next 4 ingredients in a large bowl.
Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown.
Place pancakes in a single layer on a baking sheet, and keep warm in a 200 oven up to 30 minutes.
