In a sizable mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, blending thoroughly with a whisk. Create a central well in the mixture. Into this well, pour the buttermilk, crack in the eggs, and add the melted butter. Begin by gently whisking the eggs with the buttermilk to break them up, then gradually incorporate the dry ingredients from the outer edges toward the center, mixing just until no streaks of flour remain.

Warm a non-stick skillet, griddle, or seasoned cast iron pan over medium-high heat. For optimal heat distribution, preheat a cast iron surface on low for approximately 5 minutes. Lightly coat the cooking surface with vegetable oil once heated.

Ladle approximately ⅓ cup of batter per pancake onto the hot, greased surface. If using a broad pan or skillet, cook 1–2 pancakes concurrently, ensuring sufficient spacing. Let the pancakes cook undisturbed for about 2 minutes until bubbles form on top, the edges appear set, and the underside is golden. Flip each pancake and continue cooking for another minute until fully done. Refrain from pressing them down during cooking.

Transfer cooked pancakes to a plate or keep warm in a 200°F oven while continuing with the remaining batter.

Serve hot with a generous pat of butter and a drizzle of pancake syrup.