Pancake Stack Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup whisk the whole milk, buttermilk, eggs, melted butter, and vanilla extract until smooth.

Make the batter by pouring the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix; overmixing makes tough pancakes. Let the batter rest 5–10 minutes while you heat the griddle.

Preheat a nonstick skillet or griddle over medium heat until hot (about 375°F / 190°C on an electric griddle). Lightly brush or rub with vegetable oil to coat.

Using a 1/3-cup measure for each pancake, pour batter onto the hot griddle, spacing 1–2 inches apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip the pancakes with a spatula and cook until the underside is golden and the pancakes are cooked through, about 1–2 minutes more. Transfer to a warm plate and keep loosely covered in a low oven (200°F / 95°C) while you finish remaining pancakes.

While pancakes cook, make the whipped vanilla butter. Place the softened unsalted butter in a mixing bowl or stand mixer fitted with the paddle or whisk attachment.

Beat the butter on medium speed until creamy, about 1–2 minutes. Add the powdered sugar, vanilla extract, and fine salt. Continue to beat while gradually adding the heavy cream, 1 tablespoon at a time, until the butter is light, fluffy, and spreadable, about 2–3 more minutes. Taste and adjust salt or vanilla as needed. Transfer to a small serving bowl.

Prepare the fruit: rinse the strawberries and blueberries, hull and slice the strawberries, and slice the banana if using. Pat dry with paper towels to avoid watering down the pancakes.

Stack the pancakes 3–4 high on each plate. Spread a generous dollop (about 1–2 tbs) of whipped vanilla butter between layers if desired and on top of the stack.

Arrange a handful of sliced strawberries and blueberries over and beside the stack; add banana slices if using. Drizzle with warm maple syrup (about 1–2 tbs per serving) and dust lightly with powdered sugar, if desired.

Serve immediately while pancakes are warm with extra whipped vanilla butter and maple syrup on the side.