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Preheat a griddle to medium heat according to manufacturer's instructions.
Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Add buttermilk, eggs, and butter; stir until well blended but some small lumps remain. Overmixing the batter will make the pancakes tough and rubbery.
Pour oil on a paper towel; spread over griddle to lightly grease.
Splash griddle with a few drops of water to test it; water should dance across the surface and not instantly steam and evaporate.
Drop batter by ¼ to ⅓ cupfuls onto the griddle; cook until the sides start to shine and look stiff, 3 to 5 minutes.
Flip and cook until golden on the other side, about 2 minutes more.
Repeat with remaining batter.