Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.

2 cups unbleached all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cups buttermilk, room temperature

1 1/2 teaspoons fresh lemon juice (from 1 lemon)

2 large eggs

2 tablespoons unsalted butter, melted and cooled, plus softened butter for serving

1 teaspoon safflower oil

Pure maple syrup, warmed, for serving

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and melted and cooled butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.

Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.

Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve a tall stack with softened butter and maple syrup.