Preheat a pan to medium high. Combine all dry ingredients in a bowl. In a separate bowl, mix the buttermilk and eggs. Add the room temperature melted butter into the buttermilk and eggs. Be sure to do it in this order, otherwise the butter will become solid in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until smooth, without overmixing. If the batter is too thick, add a little bit more buttermilk. Add a small amount of butter or oil to the pan to prevent the pancakes from sticking. Ladle the batter into the pan and spread in a circular motion with the bottom of the ladle to a desired thickness. Wait a few minutes until the edges set and turn brown and bubbles rise through the pancakes. Flip the pancakes and cook for a few more minutes. Remove and top with butter and maple syrup.