Cooking Instructions:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, combine the buttermilk, egg, and melted butter. Mix until the ingredients are thoroughly blended.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown. Remove and keep warm while you repeat with the remaining batter.

Serve immediately with your favorite toppings.

For the best results, let the batter rest for a few minutes before cooking. This allows the gluten to relax and will help create fluffier pancakes.

Additionally, make sure your skillet is at the right temperature; if it's too hot, the pancakes will burn on the outside while remaining raw inside. Enjoy your breakfast!