First melt butter and set aside, then mix your flour, baking powder, baking soda, salt, and sugar; set aside.
Next add the buttermilk, eggs, maple syrup, and melted butter to the flour mixture.
Mix until just combined and stir in your cooked wild rice. (It's good to still have lumps in the batter so do not over mix.)
Let your batter rest for about 5 minutes or more while you heat up your griddle or nonstick pan to med- high heat. Put a dab of butter on the pan and when it starts sizzling add a ladle of your pancake batter to the griddle. When bubbles begin to form and browned on the bottom flip the pancake over and continue cooking for about 2 minutes.
Put on a plate and top with butter and syrup. Add more toppings if desired
