In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well incorporated—this should take about 1-2 minutes.

In a separate medium bowl, whisk together the buttermilk, eggs, and cooled butter until the mixture is smooth and creamy, around 2 minutes.

Pour the wet ingredients into the flour mixture and gently stir just until combined. It's okay if a few lumps remain—overmixing can lead to tough pancakes! If the batter appears too thick, add a little more buttermilk until it reaches a pourable consistency.

Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (approximately 300°F).

Once hot, pour about 1/3 cup of batter per pancake onto the skillet. Optionally, spread the batter slightly to maintain about a 4-inch diameter.

After 3-4 minutes, watch for bubbles popping on the surface, and the edges turning golden brown—this is your cue to flip. Gently turn the pancakes over and cook for another 3-4 minutes until golden on both sides.

Repeat the process for remaining batter, wiping the skillet as needed before pouring the next batch. Serve warm, topped with a generous drizzle of maple syrup.