In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, beat the eggs, then add buttermilk and melted butter.

Gradually mix the wet ingredients into the dry mixture. Be careful not to overmix—the batter should be lumpy!

Heat a non-stick skillet over medium heat and lightly grease with butter.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Serve warm with butter and maple syrup.