whisk together flour, baking powder, baking soda, salt, and pepper in a mixing bowl

in another bowl, beat eggs with buttermilk, milk, and melted butter until smooth

pour wet ingredients into dry mix and stir gently until just combined with no lumps

fold in chopped chives, parsley, and minced garlic for herb-fresh flavor

heat a non-stick skillet over medium heat and brush with melted butter

pour a ladle of batter into the skillet and cook until bubbles form on the surface

flip pancakes carefully and cook until both sides are golden brown and cooked through

melt extra unsalted butter in a small pan, then add chili flakes and lemon juice to form the chili butter sauce

drizzle the hot chili butter over stacks of warm savory pancakes

serve immediately while pancakes are still soft and aromatic