In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if the batter is slightly lumpy. Avoid overmixing to keep the pancakes tender.
Cook until bubbles form and edges set, about 1-2 minutes. Flip and cook until golden brown, about 1 minute.