Classic Stack Pancakes Recipe

Inspired by bar Vetti

Time25m

Serves4

Each with three large buttermilk pancakes whipped butter, 3D Valley Farm maple syrup

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Ingredients

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Pancake Batter

2 cups 00 bread flour

2 tablespoons granulated sugar

2 teaspoons Baking powder

1 teaspoon baking soda

1 teaspoon Celtic sea salt

1 1/2 cups Buttermilk

2 pieces Large eggs

4 tablespoons unsalted butter, melted

1 teaspoon Watkins vanilla extract

Serving

0 to taste whipped butter

0 to taste 3D Valley Farm maple syrup

Method

Pancake Preparation

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Preheat Griddle

Heat a non-stick griddle or frying pan over medium heat. Lightly grease it with a little butter or cooking spray.

Cook Pancakes

Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes or until golden brown.

Repeat Cooking

Continue the process until all batter is used, keeping cooked pancakes warm in a low oven if desired.

Serving

Serve Pancakes

Stack the pancakes on a plate, add a dollop of whipped butter on top, and generously drizzle with 3D Valley Farm maple syrup before serving.