Preheat oven to 200 (100 C) degrees. Place a nonstick griddle or seasoned cast iron pan over medium heat for 3-5 minutes.
Whisk together the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
In a second bowl, whisk together the egg, butter and buttermilk.
Pour the buttermilk mixture over the dry ingredients and stir just until the flour is incorporated (don't overmix).
Pour 1/4 cup scoops of batter onto the hot griddle (a few drops of water flicked on the pan should sputter), spacing about 3 inches apart.
Flip the pancakes when bubbles start to appear on top and the edges become set, after about 2 minutes. Scooch the edges of the pancake with the spatula if you want a neater edge. Cook the other side until golden brown.
Transfer the pancakes to a baking sheet or ovenproof platter and put in the oven while you make the remaining pancakes.
Serve the pancakes with warm maple syrup and whatever garnishes you like.
The pancakes can be kept warm for about 20 minutes before serving. You can brush the cakes with a little extra melted butter to keep them moist.
Keep an eye on the heat and adjust up or down as necessary, as all stoves are different.
How to freeze leftover pancakes: Cool the pancakes completely, then seal in a plastic freezer bag or other container with a lid.
To serve frozen pancakes, brush with butter or oil and heat in a 350 degree oven for 10 minutes. You can also use a toaster or toaster oven to heat them, but use a medium setting so they don't burn.