In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined and aerated. Set aside.

In a separate bowl, beat the buttermilk, eggs, maple syrup, and melted butter until smooth and well blended. Gradually pour the wet ingredients into the dry ingredients, whisking gently until the batter is smooth and no pockets of dry flour remain. Avoid overmixing to maintain a tender texture.

Preheat a large non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray to prevent sticking.

Using a 1/4 cup measure, pour the batter onto the hot skillet. Cook until bubbles begin to form and pop on the surface of the pancakes, about 3 to 4 minutes. Flip carefully and continue cooking for another 2 to 3 minutes, until the pancakes are golden brown and cooked through.

Repeat the process with the remaining batter, adding more cooking spray as needed to keep the pancakes from sticking. Serve warm with extra maple syrup, fresh fruit, or your favorite toppings.