I've always liked making pancakes from scratch and have always preferred the buttermilk ones. This recipe that I found is really good and really simple, though I would add an extra 1/2 cup of buttermilk so that it's pourable (you'll also have a better chance of getting uniformly round pancakes). Heat should be between medium and medium-high. Serve with REAL maple syrup (I prefer grade B -- darker, more maple flavor, might even be cheaper, too). Sorry, can't stand the fake stuff.
It's a great after-school snack because it's super-fast to make (5 minutes prep, really!). Use one kitchen implement (a whisk) to "sift" your dry ingredients in one bowl, beat your wet ingredients in another bowl, and combine dry and wet (don't overbeat, just wet your flour and don't look for a smooth consistency). You can even have the kids help you with the ingredients and the mixing.