Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Make well in the center of the dry mixture. Add butter, melted butter, and egg.
Whisk wet ingredients together, then slowly incorporate dry ingredients.
Your mixture should be slightly lumpy and somewhat creamy. If it's too loose, add 1 Tbsp. flour.
Transfer pancake batter to a Ziploc bag or piping bag fitted with an 805 tip.
Coat a nonstick skillet or griddle pan with oil and turn heat to medium high.
Pipe small pancakes onto hot skillet and let cook until they start to bubble.
Flip with chopsticks or spatula and cook for another 30 seconds.
Transfer to a plate and repeat with remaining batter.
Enjoy with melted butter and maple syrup.