Ingredients

• 4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons kosher salt
• 1 1/2 teaspoons baking powder
• 3 whole eggs, plus 3 egg yolks
• 4 cups buttermilk, well shaken
• 1 teaspoon grated lemon zest, plus1/4 cup lemon juice
• 10 tablespoons unsalted butter, melted, plus more room-temperature butter for serving
• Pure maple syrup (preferably from Maine), for serving

Instructions

1. In a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. Whisk in melted butter.
2. Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.
3. Heat a large griddle or nonstick pan over medium-low heat and add 3/4 cup batter. Cook until pancake is golden brown and the center is cooked, 2 to 3 minutes per side. Repeat with remaining batter.
4. Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.