In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

In a separate bowl, pour in the buttermilk and crack in the egg. Whisk until smooth and fully blended.

Gently pour the wet mixture into the bowl with the dry ingredients. Stir carefully until just combined.

Fold in the shredded cheese and cooked bacon or herbs until evenly distributed.

Preheat a non-stick skillet over medium heat for about 5 minutes. Lightly grease and pour 1/4 cup of batter for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown.

Transfer finished pancakes to a plate and cover with a kitchen towel to keep warm.