Combine the warm water and yeast, and maple syrup in a large mixing bowl and let it sit for 5-10 minutes until bubbly and you can see your yeast is active.

Add the melted butter, (reserve about a tsp for coating the bowl the dough will rise in) buttermilk, flour, and salt to the yeast mixture and mix until a shaggy dough is formed.

Turn out the dough onto a clean surface and gently bring it together with your hands until you form a cohesive ball of dough (no kneading required!)

Add the reserved melted butter to a large bowl then add your dough ball and coat in the melted butter. Cover with a towel and let it rise in a warm dry place for 1 and ½ hours until it has nearly doubled in size.

Once the dough has risen, remove it from the bowl and cut into 8 even pieces. This is easiest by using a sharp knife and cutting it in half until you have 8 wedges of dough.

Form the dough wedges into balls by tucking the dough under and rolling in your hands or on your work surface (they don't have to be perfect)

Place the dough balls on a baking sheet dusted with corn meal and cover for 30 minutes to rise again.

Once the dough has risen a second time they are ready to griddle. (Go ahead and heat your oven to 350 degrees Fahrenheit at this point)

I like to use a cast iron griddle but a frying pan will work fine too. Spray the griddle with non stick spray or you can use butter (I use avocado oil spray) and heat to medium low heat. Coat each side of the dough in the cornmeal then place on the griddle. Cook for 1-2 minutes each side until golden brown.

Place on a baking sheet and bake at 350 for 15 minutes so the English muffins get cooked all the way through.

Let them cool at least 10 minutes. Poke the perimeter of the English muffins all the way around and pull apart (do not cut with a knife!)