In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 2 tablespoons of sugar, and a pinch of salt.

In a separate bowl, whisk together 1 cup of buttermilk, 1 large egg, and 2 tablespoons of melted butter until smooth.

Pour the wet ingredients into the bowl of dry ingredients and gently fold until just combined; let the batter rest for about 5-10 minutes.

Preheat a non-stick skillet or griddle over medium-low heat and lightly grease it.

Pour about ¼ cup of batter onto the skillet for each pancake; cook for 2-3 minutes until bubbles form.

Flip each pancake and cook for 1-2 minutes until golden brown.

Transfer finished pancakes to a 200°F oven to keep warm while cooking the rest.