Grande Stack Pancakes Recipe
giant buttermilk pancakes. $1 add berry compote, chocolate chips, or maduros
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Optional Add-ins & Toppings (each available for $1)
Method
Pancake Batter
- 1
Combine dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until uniformly combined and aerated.
- 2
Combine wet ingredients
In a separate medium bowl whisk together the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth.
- 3
Mix batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined — some small lumps are fine. Avoid overmixing to keep pancakes tender. Let the batter rest for 5–10 minutes to hydrate and thicken slightly.
Cooking the Pancakes
- 4
Heat pan or griddle
Preheat a large nonstick skillet or cast-iron griddle over medium heat (about 350°F / 175°C). Lightly grease with 1 tablespoon of butter and wipe with a paper towel to leave a thin, even coating.
- 5
Portion and cook
For the 'Grande Stack' use a 1/2-cup measure for each giant pancake. Pour 1/2 cup of batter onto the hot surface, leaving space for expansion. Cook until edges look set and bubbles form and pop on the surface, about 2–3 minutes. Flip with a spatula and cook the second side 1.5–2 minutes, until golden brown and cooked through. Repeat, adding more butter (about 1 tsp) to the pan as needed. Stack 3–4 pancakes per serving to create the grande stack.
- 6
Keep warm
If making multiple stacks, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
Optional Add-ins & Toppings
- 7
Chocolate chips
If offering chocolate chips as an add-in, sprinkle about 1–2 tablespoons of chocolate chips onto each pancake immediately after pouring the batter into the pan, before bubbles form. Gently press chips into the batter so they adhere. Cook as directed in 'Portion and cook.'
- 8
Berry compote
To prepare a simple berry compote (make ahead or while pancakes rest): combine 1 cup mixed berries, 2 tablespoons sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 6–8 minutes. Remove from heat and keep warm. Spoon compote over the stacked pancakes when plating.
- 9
Maduros (fried sweet plantains)
For maduros, heat 1 tablespoon of butter and 1 tablespoon neutral oil in a skillet over medium heat. Fry ripe plantain slices (about 1/2-inch thick) until golden brown and caramelized, about 2–3 minutes per side. Drain briefly on paper towels. Top the pancakes with sliced maduros when serving.
- 10
Serve
Place a stack of 3–4 pancakes on each plate. Add 1 tablespoon butter on top, drizzle with maple syrup (about 2–3 tablespoons per serving), and add the chosen $1 add-on: 1/4 cup compote, 2 tablespoons chocolate chips, or 1/3 cup maduros. Serve immediately.