In a skillet, bring the pancetta to medium heat. Cook until it is crispy, which usually takes about 4-5 minutes. Stir occasionally to ensure even cooking. Once done, transfer the pancetta to a plate lined with paper towels to absorb excess fat.

In a small bowl, combine the softened unsalted butter and maple syrup. Use a whisk or fork to mix them together until smooth and fluffy. Set aside.

In a large bowl, mix the flour, baking powder, baking soda, sugar, and salt. Combine the dry ingredients well. Make a well in the center of the dry mix.

Pour the milk, eggs, and melted butter into the well in the dry ingredients. Whisk everything together gently until just combined. Be careful not to overmix; it’s okay if there are small lumps.

Preheat your frying pan or griddle over medium heat. You can test if it’s ready by dropping a small amount of batter onto the pan. If it sizzles, it’s good to go!

Pour a ladle full of pancake batter onto the hot pan. Cook for about 2-3 minutes until bubbles form on the surface. Flip the pancake gently with a spatula and cook for another 2-3 minutes until golden brown. Repeat this process until all the batter is used.

Stack the pancakes on a plate and top with crispy pancetta. Add a generous dollop of whipped maple butter on top.