Preheat oven to 200 degrees F. Line baking sheet with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.

In another bowl, combine buttermilk, egg yolks, and melted butter. Add liquid mixture to bowl of dry ingredients. Use a whisk or a spatula to gently mix ingredients together. Only stir about 10-12 times. The mixture will be lumpy and that's okay. Set aside.

In another clean bowl, use a hand mixer (or a whisk) to whip egg whites to stiff peaks. Add whipped egg whites batter in two additions. Fold gently to combine. Once again, do not over mix.

Heat a large skillet or griddle over medium heat. Once warm, add a little butter to the surface and let melt. Take a clean paper towel and spread butter around warm surface.

Scoop out about 1/3 cup of pancake batter onto the hot skillet. If necessary, use the bottom of the measuring cup to gently spread the batter into a circle.

Cook until bubbles begin to appear on the surface on the pancakes. At this time, flip the pancake and continue to cook other side until golden brown in color.

Transfer cooked pancakes to lined baking sheet and keep warm in oven while you cook remaining pancakes. If pancake batter starts to thicken too much, loosen it with 1 Tbsp of buttermilk.

Serve pancakes warm with a pat of butter and some maple syrup.