Step 1

Whisk 2 cups (250 g) all-purpose flour, 4 Tbsp. (50 g) baking powder, ¼ cup (50 g) granulated sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl until well combined, about 30 seconds.

Step 2

Separate 2 large eggs, catching whites in a small bowl and transferring yolks to a medium bowl. Add 6 Tbsp. unsalted butter, melted, cooled slightly, to yolks and whisk to combine. Whisk in 2½ cups whole milk (butter may form tiny clumps, especially if milk is very cold). Pour milk mixture into dry ingredients and whisk until just combined and no large dry pockets of flour remain (batter will be thin and very lumpy; it’ll be fine).

Step 3

Whisk egg whites lightly just to break up. Add to batter and whisk gently until just combined. Let batter sit at room temperature until noticeably puffy and thick, about 10 minutes.

Step 4

Place a dry large nonstick griddle or skillet over medium heat (if using an electric griddle, heat to 325°). Stir batter gently to deflate any large air bubbles. Working in batches, scoop ¼-cupfuls of batter onto griddle. Cook pancakes until golden brown underneath and matte around edges and bubbles have formed on top, about 3 minutes. Flip and cook until golden brown on other side, about 2 minutes. Transfer pancakes to plates (or keep warm on a wire rack set inside a baking sheet in a 250° oven for up to 30 minutes).

Step 5

Serve pancakes with lots of butter and pure maple syrup.