Sift your flour into a large bowl, then add your baking powder, baking soda, salt and whisk together

In another large bowl, whisk the eggs, buttermilk until combined.

Add your sugar and lavender into a small bowl or mortar and pestle. Use vanilla extract or juice of ½ lemon to moisten sugar and break down the lavender. Grind together to make a lavender sugar. It does not need to be extremely fine, just well combined so you don't have large pieces of lavender in your pancakes.

Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. Add in your lavender sugar and fold. The batter is thick and a few lumps may remain.

Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle.

Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes.

Coat griddle/skillet again with butter for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.

Serve pancakes immediately with honey, butter, or maple syrup.