Preheat your oven to 170°F (75°C) to keep your pancakes warm after cooking.

In a large mixing bowl, melt about 1/4 cup of butter and allow it to cool slightly for about 5 minutes.

In a medium bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder.

In the bowl with the cooled melted butter, add 1 cup of buttermilk, 1/2 cup of milk, and the egg yolks from 2 large eggs. Whisk until smooth.

Carefully add the wet mixture to the dry ingredients. Gently stir until just combined.

In a separate bowl, whisk the egg whites until frothy, about 2-3 minutes.

Fold the frothy egg whites into your pancake batter gently.

Heat your greased frying pan or griddle over medium heat for about 5 minutes.

Drop the pancake batter by half-cup measures onto the hot griddle. Cook for about 2-3 minutes until bubbles form and edges set.

Gently flip each pancake and cook for an additional 1-2 minutes until both sides are golden brown.

Serve warm with a pat of butter and a drizzle of syrup, adding toppings as desired.