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

In a second bowl, combine the wet ingredients: buttermilk, egg, and butter. Add the wet ingredients to the dry ingredients. Stir until just combined. Once there are no more visible streaks of flour, stop. 

Heat a non-stick skillet over medium-low heat. Using a 1/4 cup measuring cup scoop batter into the skillet. Cook the pancake for about 90 seconds on the first side. (Our local pancake man always says it’s time to flip when the top is covered in little bubbles). Flip and cook another 60-90 seconds on the second side. 

Remove to a plate (if eating immediately) or to a cooling rack (if freezing) and then continue cooking pancakes until you run out of batter.

Freezing Instructions: Once the pancakes have cooled on the rack, stack together 3-4 pancakes, separating with a small piece of parchment paper in between each pancake and then place stacks into a labeled quart freezer bag. Place bag(s) of pancakes in the freezer for another time.

Reheating Instructions: You can reheat the pancakes (from frozen state) by placing in a toaster to warm or microwaving for 1 to 1 1/2 minutes. Top with butter and maple syrup.