Preheat a griddle to medium heat according to manufacturer's instructions.

Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir until well blended but some small lumps remain. Overmixing the batter will make the pancakes tough and rubbery.

Pour oil on a paper towel; spread over griddle to lightly grease. Splash griddle with a few drops of water to test it; water should dance across the surface and not instantly steam and evaporate.

Drop batter by 1/4 to 1/3 cupfuls onto the griddle; cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 minutes more. Repeat with remaining batter.