Pancakes Deluxe Recipe
our famous buttermilks topped with fresh strawberries, blueberries, bananas & whipped cream
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Ingredients
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Pancake Batter
Fruit Toppings
Whipped Cream & Finishing
Method
Pancake Batter
- 1
Dry ingredients
In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Wet ingredients
In a separate medium bowl whisk the buttermilk, eggs, melted butter and vanilla extract until smooth and homogeneous.
- 3
Combine batter
Make a well in the dry ingredients and pour in the wet mixture. Gently stir with a spatula or spoon until just combined — a few small lumps are fine. Do not overmix. Let batter rest 5 minutes while you preheat the pan.
Cooking Pancakes
- 4
- 5
For about 4-inch to 5-inch pancakes, pour 1/4 cup batter per pancake onto the griddle, spacing them comfortably. Cook until bubbles form on the surface and the edges look set, 2–3 minutes.
- 6
Flip carefully and cook the second side until golden and cooked through, another 1–2 minutes. Transfer cooked pancakes to a warm plate and keep loosely covered in a low oven (200°F/95°C) while you finish remaining batter. Repeat, re-greasing griddle as needed.
Fruit Toppings
- 7
While pancakes cook, prepare the fruit. Place sliced strawberries in a small bowl and sprinkle with 1 teaspoon granulated sugar and the lemon juice (if using). Stir and let macerate for 5–10 minutes to draw out juices and sweeten.
- 8
Wash blueberries and gently pat dry. Slice banana just before serving to prevent browning.
Whipped Cream & Plating
- 9
Make whipped cream
Chill a mixing bowl and beaters briefly if possible. Pour heavy cream into the bowl, add powdered sugar and vanilla. Whip with a hand mixer or whisk until soft to medium peaks form (about 2–4 minutes). Do not overwhip — stop when cream holds shape but is still smooth.
- 10
Stack 3 pancakes per serving on plates. Spoon macerated strawberries and their juices over the stack, scatter blueberries and banana slices on top and around the pancakes. Add a generous dollop or pipe of whipped cream on each stack. Serve immediately with maple syrup on the side, to taste.