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Is that in addition to the baking powder?
Here's what I found with a little googling

To achieve the desired result when using buttermilk instead of milk, be sure to substitute baking soda for some or all for of the baking powder. For each cup of buttermilk used in place of sweet milk, reduce the amount of baking powder by 2 teaspoons, and replace with 1/2 teaspoon of baking soda.

Science time...
Baking powder is a mixture of sodium bicarbonate and cream of tartar, a bicarbonate and a weak acid. When you add buttermilk instead of regular milk (or cream) you are introducing more acid into your batter. In order to balance this out, you need to add in more base, baking soda.

In your recipe, I'd try it with just the baking soda, but if they are still heavy, I'd try adding back in the baking powder.

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