In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form, In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about ¼ cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed. Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter.

Variations:

Cranberry-Pecan Pancakes: Add 2/3 cup dried cranberries, 2/3 cup toasted chopped pecans, 1 teaspoon ground cinnamon, and 4 teaspoons grated orange zest to the batter.

Blueberry Pancakes: Add 1½ cups fresh or frozen blueberries, 3 tablespoons packed light brown sugar, and 1 teaspoon ground cinnamon to the batter.

Strawberry Pancakes: Add 1½ cups fresh or frozen sliced strawberries and 3 tablespoons sugar to the batter.