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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs until foamy, then slowly whisk in the butter. Add the buttermilk and whisk to combine.
Pour the wet ingredients over the dry, whisk until just combined (the batter will be somewhat lumpy, which is just fine); don’t overmix or the pancakes will be flat and tough. If the batter seems too thick (it should be just thin enough to pour, rather than plop, from a ladle), thin it out with some buttermilk.
Let the batter rest while you preheat a cast iron skillet over medium-low heat for about 5 minutes. Lightly oil the skillet, either by adding a small drizzle and spreading it with a paper towel or brushing it with a pastry brush.
Use a ladle or measuring cup to add ¼ cupfuls of batter to the skillet, making sure to leave space between the pancakes. Cook the pancakes until bubbles start to form and break on the surface, about 2 minutes. Using your thinnest spatula, flip the pancakes over and continue cooking until golden brown on the bottom, about 2 minutes. Repeat with the remaining batter, lightly greasing the skillet between batches, and adjusting the heat up or down as needed.
Serve the pancakes and your favorite toppings right away, or keep warm in a 200°F oven until ready to serve.
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