Stack Of Buttermilk Pancakes Recipe
Make Stack Of Buttermilk Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancake Batter
Cooking & Serving
Method
Pancake Batter
- 1
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
- 2
Mix wet ingredients
In a separate medium bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold the batter just until combined. It's okay if there are a few small lumps — do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes to hydrate the flour and allow baking soda/powder to begin working.
- 4
Adjust batter consistency
After resting, check the batter consistency. It should be thick but pourable (like heavy cream). If too thick, stir in up to 2 tablespoons of milk or water. If too thin, add 1 tablespoon of flour at a time until desired thickness is reached.
Cooking & Serving
- 5
- 6
- 7
Cook pancakes
Use a 1/4-cup measure to portion batter onto the hot pan for medium pancakes (use 1/3 cup for larger). Cook until small bubbles form across the surface and the edges look set, about 2–3 minutes. Flip with a thin spatula and cook the second side until golden brown, 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat with remaining batter, making 8–10 pancakes total.
- 8
Keep warm (optional)
If making a large stack, keep finished pancakes warm by placing them in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the rest.
- 9
Serve
Stack pancakes on serving plates, top with butter if desired, drizzle with maple syrup, and add fresh berries or sliced fruit. Dust with powdered sugar, if using. Serve immediately.
