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Sift flour through a sieve to prevent lumps.
Add 3 tablespoons of sugar to the flour mixture.
Add baking powder, baking soda, and a pinch of salt, and sift all ingredients together in a bowl and set aside.
Melt the butter over medium-low heat and set aside to cool.
Separate the yolks and whites of the eggs.
Whisk the egg whites until fluffy.
Add buttermilk to the egg whites.
In a separate bowl, stir the yolks until blended and add sugar.
Slowly incorporate the cooled, melted butter into the egg yolk mixture.
Whisk the yolk mixture into the egg white mixture until fully incorporated.
Slowly whisk the flour mixture into the wet mixture until no clumps form.
Refrigerate the batter for ten minutes.
Spray a skillet with non-stick spray and heat over medium-high.
Spoon a cookie-sized portion of batter into the pan and let it cook until bubbles form and the sides brown.
Flip the pancakes only once.
Plate with maple syrup and enjoy.