Plinko Recipe

Prep dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.

Combine wet ingredients

In a separate bowl whisk the large egg and whole milk until blended. Stir in the melted unsalted butter and vanilla extract.

Make batter

Pour the wet mixture into the dry ingredients and gently fold with a spatula or whisk until just combined. A few small lumps are fine — avoid overmixing to keep the batter tender. Let the batter rest 5 minutes while preparing the pan and filling.

Heat pan

Heat a nonstick skillet or griddle over medium heat. Brush or melt 1 tablespoon unsalted butter across the surface so it’s lightly coated and shimmering but not smoking.

Cook pancakes

For each pancake (about 3–4 inches diameter), pour about 3 tablespoons of batter onto the skillet. Cook until small bubbles form on the surface and edges look set, about 1.5–2 minutes. Flip and cook 1–1.5 minutes more until golden and cooked through. Transfer cooked pancakes to a warm plate and keep covered while finishing the rest. Makes about 10–12 small pancakes.

Prepare cream cheese filling

In a small bowl, beat the softened cream cheese with powdered sugar and lemon zest until smooth and spreadable. If too thick, loosen with 1–2 teaspoons of milk. Taste and adjust sweetness or lemon zest to preference.

Assemble Plinko stacks

Place 2–3 small pancakes on a serving plate to form a stack. Spread about 1 tablespoon of the cream cheese mixture between pancake layers (reserve a tablespoon for topping). Arrange mixed berries between and on top of layers as desired to create a playful, irregular 'Plinko' stack — some stacks can be taller, some shorter, to evoke the Plinko game effect.

Finish and serve

Drizzle each assembled stack with about 1 teaspoon of maple syrup or honey, dust lightly with confectioners’ sugar, and garnish with extra berries. Serve immediately while pancakes are warm.

Make-ahead & storage

Cooked pancakes can be stacked between layers of parchment and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a 300°F (150°C) oven for 6–8 minutes before assembling.