In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In another bowl, whisk the buttermilk, egg, and melted butter together; blend well.
Pour the liquid ingredients over the dry ingredients; mix with a whisk, stopping when everything is just combined (don’t worry if batter is a bit lumpy).
The batter will bubble and become spongy almost immediately.
Lightly butter or oil your griddle or skillet; preheat to medium (if using an electric griddle, heat to 350°).
Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
Serve immediately with topping of choice.