Prep the Dry Mix
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center and set aside.
Mix the Wet Ingredients
In a medium bowl, whisk together egg yolks, buttermilk, melted butter, maple extract, and vanilla extract until well combined.
Whip Those Egg Whites
In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. This is the secret to cloud-like pancakes!
Combine (Gently!)
Pour the wet ingredients into the well of the dry ingredients. Stir gently until just combined - some lumps are okay. If batter is too thick, add milk 1-2 tablespoons at a time until pourable. Carefully fold in the whipped egg whites in two additions. Don't overmix!
Heat Your Griddle
Preheat a griddle or large skillet over medium heat (about 350°F). Lightly grease with butter or cooking spray.
Cook to Perfection
Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
Serve Warm
Stack 'em high, top with butter and warm maple syrup. A dusting of powdered sugar makes them extra dessert-like. Fresh berries add a nice contrast.