Preheat the oven to 200 degrees F and place a large baking sheet in the oven.
Whisk together the melted butter (make sure it has cooled a bit but is still liquid), egg, and the buttermilk in a large bowl. Sift the flour, baking powder, baking soda, sugar, and salt into the bowl with the wet ingredients and whisk until flour is just combined. The batter will be a little lumpy. Let the batter rest for 5 minutes.
While the batter is resting, preheat a nonstick pan or griddle and spray with cooking spray. Once the batter is ready, use a 1/3 cup measuring cup to scoop and pour the batter onto the cooking surface, use the back of the measuring cup to work the batter in a circular motion to spread it out to about 6 inches wide.
Cook until bubbles form around the edges and in the middle of the pancake, about 1 1/2 to 2 minutes. Use a pancakes spatula to flip the pancakes and cook the other side for about 1 minute.
Transfer cooked pancakes to the baking sheet in the oven to keep warm while you finish cooking off the rest of the batter.
Top pancakes with butter, maple syrup, and fruit.