Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
Whisk in egg, butter, and almond extract.
Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
Increase heat to medium and generously brush skillet or griddle with oil.
When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup (60 ml) at a time.
Work in batches, if necessary, to avoid overcrowding.
When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
Cook until pancakes are golden brown on remaining side.
Repeat, brushing skillet or griddle with oil.
Serve hot.