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Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix well with a fork or whisk.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
Pour the buttermilk mixture into the dry ingredients and mix until well combined.
Let your pancake batter sit for 20 minutes. Don’t skip this step! This allows the baking powder to activate, giving you fluffy pancakes.
Heat your skillet over medium-low heat. Let your skillet heat up for 5 minutes, then add 1 tablespoon of oil.
I use a portion scoop to place the batter into my hot skillet. The size of your pancakes are entirely up to you. I recommend ½ cup for large pancakes.
Your aim is for each side to be golden brown. To achieve this, wait until the top of your pancake is creating small bubbles, around 3-4 minutes. Use a thin-set spatula to flip the pancakes over, then cook for an additional minute.
Repeat until all your batter is gone, adding more oil as needed.