Combine flour, baking powder, baking soda, salt and sugar in a bowl. Stir to combine. Add in buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit. When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once. Transfer to a plate and devour!
This is a large pancake recipe. If you don't need this many pancakes, feel free to either half the recipe, or freeze the leftovers. *BUTTERMILK SUBSTITUTE If you do not have buttermilk, you can combine 1 cup milk with a tablespoon of fresh lemon juice or vinegar. Mix them together and let them stand for ten minutes or until thickened. Use as you would buttermilk.