In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until they’re well blended.

In another bowl, mix the buttermilk, large egg, and melted unsalted butter until everything is fully combined.

Pour the wet mixture into the dry ingredients and gently stir until just combined, then let the batter rest for 5 minutes.

Preheat a non-stick skillet over medium heat, lightly greasing it.

Pour about 1/3 cup of batter for each pancake onto the skillet; cook for 1.5 to 2 minutes until bubbles form, then flip.

Keep the pancakes warm in a low oven while you finish cooking the rest, then serve.