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Whisk flour, sugar, baking powder, baking soda, and kosher salt together in a bowl.
In a medium bowl (or the measuring cup you measured your buttermilk in), whisk the eggs into buttermilk.
Gently whisk this mixture into your dry ingredients— it’s okay if more than a few lumps remain.
Add the melted butter and gently whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (a few lumps are fine).
If you like, the batter at this stage can be refrigerated for an hour or two.
Heat a large nonstick griddle or skillet, preferably cast-iron, over medium heat for a few minutes, until the skillet is visibly hot.
Add 1-2 tablespoons oil to the skillet and turn heat down to medium-low.
Using a measuring cup, ladle ¼-⅓ cup batter into the skillet.
Once you notice a few bubbles begin rising on the surface and the bottoms are nicely browned (this will take about 2 to 4 minutes), flip them.
Cook until the other sides are lightly browned, another 2 minutes or so.
If you’re making a bunch at a time, you can move pancakes as they’re ready to a wire rack set inside a rimmed baking sheet, and keep in a 325° oven until all the batter is cooked and you’re ready to serve.