In a large bowl, sift together flour, baking soda, baking powder.
In a small bowl, beat egg whites until they reach soft peaks.
In another bowl, whisk together buttermilk, egg yolks, melted butter, and both extracts.
Slowly add buttermilk mixture to flour mixture, stirring with a wooden spoon or rubber spatula to combine. DO NOT overmix. There may be flour clump in the batter, but that is okay.
Now, fold in the egg white, only folding a few times until barely combined. You do not want to deflate the egg whites.
Heat a buttered griddle or skillet over medium low heat. Scoop batter into the pan with an ice cream scoop or ¼ cup measure.
Cook until the top of the pancakes look dry, and bubbles emerge, about 2 minutes. Flip and cook an additional 30 seconds-1 minute.
Serve immediately with butter and warm syrup.
