In a medium bowl, whisk together all of the Dry Ingredients. In a separate large bowl, whisk together the Wet Ingredients. Stir the Dry Ingredients into the Wet Ingredients just until combined/moistened. Don’t overmix, the batter should be lumpy! (overmixing makes flat, dense pancakes). Let batter sit 10-15 minutes at room temperature.
Meanwhile, make the Marshmallow Syrup by adding the marshmallow fluff and water to a medium bowl and microwave for 15 seconds. Stir until smooth. For a thinner syrup, stir in additional water.
Heat a nonstick skillet or griddle over medium heat. Pour batter using a 1/4 cup measuring cup; wait until bubbles form, then flip and cook an additional 30-60 seconds or until pancake is cooked through. Serve with Marshmallow Syrup.
*If you don't have buttermilk, then substitute "homemade buttermilk" by adding 2 tablespoons white vinegar to a 1 cup measuring cup. Fill the the remaining cup until full with milk. Let sit 5 minutes before using.