Lemon-Buttermilk Flapjacks
['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']
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.
Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.
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.
Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.
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