In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix for 30 seconds until all ingredients are blended.
Heat a griddle or frying pan over medium heat. Spray the pan with non-stick cooking spray. *If using a cookie cutter, spray the cookie cutter with non-stick cooking spray.
Reduce the heat to medium-low and pour a thin layer of batter into the greased cookie cutter that is laying flat on the griddle, using about 2-3 tablespoons for each pancake (depending on the size of your cookie cutter—you want a thin layer as it will rise as it cooks).
If you plan to free-hand hearts you’ll want to grease the pan then draw the heart onto the pan, and fill in the heart with the batter.
Once bubbles start to form (about 1-2 minutes), remove the cookie cutter and flip the pancake. Cook an additional 1-2 minutes until brown but not burnt. Remove from griddle and repeat until all the batter is used.
Before plating sprinkle with powdered sugar or top with butter and maple syrup.