Copycat IHOP Pancakes

In a medium bowl using a hand mixer or whisk, beat together butter and milk until mixture is fluffy and scoopable, 2 to 3 minutes. Cover with plastic wrap and set aside  Preheat oven to 200º. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and pour in buttermilk. Add eggs over buttermilk and whisk until combined, then fold in melted butter until just combined. (Clumps are OK!) Preheat a large nonstick skillet over medium-low heat until hot but not scorching, 2 to 3 minutes. Using a measuring cup, ladle ½ cup batter into the center of the skillet and use the bottom of the measuring cup to smooth batter out into a uniform circle about 5½" wide. Cook 2 to 3 minutes until sides start to lift from the pan and bubbles start to form on top. Flip, then cook an additional 1 to 3 minutes, or until the other side is golden brown. Transfer to a baking sheet and keep warm in oven until ready to serve. Repeat with remaining batter. Top pancakes with a scoop of whipped butter and drizzle