In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, melted butter, and egg.
Add the wet ingredients to the dry ingredients, and stir together until just combined. Do not overmix. Lumpy batter is okay.
Heat a nonstick skillet over medium heat and add oil or butter in a very thin layer.
Drop pancakes by 1/4-1/3 c. batter and cook until edges are set and bubbles appear on the surface, 2-3 minutes.
Flip pancakes and cook until golden brown on both sides.
Repeat with remaining batter.
Serve immediately with the caramelized apples and maple syrup.