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In a large bowl, combine dry ingredients: flour, sugar, malted milk powder, baking powder, baking soda, salt.
Microwave butter for 15 seconds and slowly combine into mixture, along with buttermilk and eggs.
Separately, whisk your hazelnut butter and maple syrup. Add a pinch of salt to taste.
In a nonstick skillet (preferably 6 to 8 inches in diameter) warmed to medium heat, add a ½ cup of batter. Cook for 2 to 2.5 minutes. Flip and cook for another 30 seconds to 1 minute, or until the pancake is lightly golden. Repeat with remaining batter, until you have about eight pancakes.
Plate your pancakes and serve with hazelnut maple syrup.