Collect 1 and 1/2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 and 1/4 cups of buttermilk, 1 large egg, and 2 tablespoons of melted butter (or vegetable oil).
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the egg lightly, then whisk in the buttermilk and melted butter (or oil) until thoroughly combined.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently stir until just combined. It's okay if there are a few lumps in the batter; overmixing can result in tough pancakes.
Preheat a non-stick griddle or skillet over medium heat. You can test if it's ready by sprinkling a few drops of water on it – they should sizzle and evaporate quickly.
Lightly grease the griddle or skillet with butter or oil. Use a measuring cup or ladle to pour about 1/4 cup of batter onto the cooking surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Once bubbles have formed and popped on the surface of the pancakes, use a spatula to gently flip them over. Cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and serve immediately with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or chocolate chips.