To keep the pancakes warm as you make them, place the top oven rack in the middle position and preheat the oven to 200F.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Move the dry ingredients to the sides of the bowl and make a well in the middle.

Pour the buttermilk into the well and crack the eggs over the buttermilk. Use a fork to break up the eggs into the buttermilk first and then gently combine them with the dry ingredients in the bowl. When the flour has been incorporated and the batter still looks lumpy, stop mixing. Add the melted butter to the batter and give it a quick swirl. You don't have to overly mix.

Use the largest non-stick pan (or a griddle, if you have one) and heat it over medium-low heat. Slightly below medium (300F on a griddle, like a 4 on a stove). Immediately, pour a generous ⅓ cup of batter and use the back of the scoop to spread it to make a 5-inch circle.

Cook the first side for 2 to 3 minutes, when bubbles appear throughout, and the pancake lifts easily from the pan. Use the largest spatula you have. Once you flip it, let it cook for a full minute before removing it from the pan and keeping the pancake warm while you cook the rest of the batter.

Top the pancakes with a scoop of whipped butter and your favorite pancake syrup.