Pancake Platter Recipe

Name: Lincoln Square Pancake House - Irvingtons Pancake Platter Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbs granulated sugar; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine salt; 1.5 cups buttermilk; 0.5 cups whole milk; 2 to taste large eggs; 3 tbs unsalted butter, melted and cooled; 1 tsp vanilla extract; 1 tbs unsalted butter or neutral oil for griddle; 1 cups maple syrup or pancake syrup; 1 cups fresh berries or fruit (optional); 1 tbs powdered sugar (optional)

Inspired by Lincoln Square Pancake House - Irvington

Time35m

Serves4

Served with syrup

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Ingredients

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Pancake Batter

2 cups 00 bread flour

2 tbs granulated sugar

2 tsp Baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 1/2 cups Buttermilk

1/2 cups whole milk

2 to taste Large eggs

3 tbs unsalted butter, melted and cooled

1 tsp Watkins vanilla extract

Cooking & Serving

1 tbs unsalted butter or neutral oil for griddle

1 cups maple syrup or pancake syrup

1 cups fresh berries or fruit (optional)

1 tbs powdered sugar (optional)

Method

Pancake Batter

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 and aerated.

Combine wet ingredients

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

Make the batter: Pour the wet ingredients into the dry ingredients. Using a flexible spatula, gently fold until just combined — small lumps are okay. Do not overmix, as that will toughen the pancakes. Let the batter rest 5–10 minutes to hydrate the flour and allow baking powder/soda to begin working.

Cooking & Serving

Preheat griddle

Place a heavy skillet or griddle over medium heat and allow it to preheat for 4–6 minutes. Test heat by sprinkling a few drops of water; they should sizzle and evaporate. Reduce heat slightly if the surface is smoking.

Prepare cooking surface

Brush a thin layer of unsalted butter or lightly oil the griddle. Wipe excess so pancakes don't fry.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle, spacing them to allow spreading. Cook until bubbles appear across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat, re-buttering griddle lightly between batches if needed.

Keep warm

Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven on a wire rack while you finish the remaining batter. This prevents sogginess on the bottoms.

Serve

Stack pancakes on a platter. Serve immediately with warmed maple syrup in a small pitcher. Offer fresh berries or fruit on the side and dust with powdered sugar if desired. Provide additional butter or syrup to taste.

Notes

If batter thickens while cooking, thin with 1–2 tablespoons of milk. For a lighter texture, separate eggs and beat whites to soft peaks, fold into batter as last step (optional).