Blueberry Flapjack Stack Recipe

Prep dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk 1 1/2 cups buttermilk, 1/4 cup whole milk, 2 large eggs, 4 tablespoons melted cooled unsalted butter, and 1 teaspoon vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula or wooden spoon until mostly combined. Do not overmix — a few small lumps are fine. If batter seems very thick, add up to 1-2 tablespoons additional milk to reach a pourable but thick pancake batter consistency.

Fold in blueberries

Gently fold in 1 cup fresh blueberries into the batter, taking care not to burst them excessively.

Rest the batter

Let the batter rest for 5–10 minutes while heating the griddle; this hydrates the flour and yields thicker, fluffier flapjacks.

Heat griddle

Heat a nonstick skillet or griddle over medium-low to medium heat (about 350°F / 175°C if using a thermometer). Lightly brush with 1 tablespoon neutral oil or melted butter so the surface is evenly coated.

Cook flapjacks

For thick flapjack layers, spoon or ladle about 1/3 to 1/2 cup batter per pancake onto the griddle; spread only slightly to keep thickness. Cook until surface shows bubbles that begin to set and edges look set, about 3–4 minutes. Flip and cook 2–3 minutes more until golden brown and cooked through. Adjust heat as needed so exterior browns without burning before center cooks. Repeat, adding more oil/butter as needed, to make 8–10 flapjacks depending on size.

Keep warm

Transfer cooked flapjacks to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while finishing the rest.

Make blueberry drizzle

In a small saucepan combine 1 cup blueberries (fresh or frozen), 2 tablespoons water, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. Smash a few berries with the back of a spoon to release juices but leave some whole for texture.

Thicken if desired

If you want a thicker drizzle, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to form a slurry and stir it into the simmering blueberries. Cook another 30–60 seconds until sauce thickens slightly. Remove from heat and stir in 2 tablespoons maple syrup. Taste and adjust sweetness with more maple syrup if desired. Let cool slightly; sauce will thicken a bit more as it cools.

Prepare whipped cream

If using pre-made whipped cream, keep chilled until ready to serve. To make fresh whipped cream: whip 1 cup heavy cream with 1-2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Chill until ready to assemble.

Warm serving syrup

Warm 1/2 cup maple syrup in a small saucepan or microwave for a few seconds so it pours easily over the stack when serving.

Stack flapjacks

Place one warm flapjack on a serving plate, spoon a thin layer (about 1 tablespoon) of the blueberry drizzle or a little maple syrup onto it, then top with another flapjack. Repeat to create a stack of 3–4 flapjacks per serving (adjust stack height to preference).

Finish topping

Drizzle additional warmed maple syrup over the top of the stack, add a generous spoonful of blueberry drizzle over the stack, and finish with a dollop of whipped cream. Add a pat of butter on top of the warm stack if desired.

Garnish

Scatter extra whole blueberries around the plate and tuck a mint leaf or two beside the whipped cream for color.

Serve

Serve immediately while flapjacks are warm so the butter melts into the layers and the maple syrup and blueberry drizzle are glossy. Provide extra maple syrup and blueberry drizzle at the table.