Forest Stack Pancakes Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth and slightly frothy.

Make the batter by pouring the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined — some small lumps are fine. Avoid overmixing to keep the pancakes fluffy. Let the batter rest 5–10 minutes while you heat the pan.

If using the Forest Mix add-ins: Gently fold the fresh blueberries and sliced strawberries (and toasted chopped walnuts if using) into the batter right before cooking. If you prefer fruit on top, skip folding and add during cooking.

Heat a heavy skillet or griddle over medium heat until hot; lightly grease with 1 teaspoon of butter or neutral oil. To test, sprinkle a few drops of water — they should sizzle and evaporate.

For each pancake, pour about 1/3 cup (or use a 1/3-cup measure) of batter onto the hot surface, spacing so you can cook three at once. If you didn't fold fruit into the batter, gently place a few berries or a strawberry slice on each pancake now.

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip carefully with a spatula and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to avoid burning. Repeat to make a stack of three pancakes per serving, wiping and re-greasing the pan between batches if necessary.

Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish remaining pancakes.

While pancakes cook, make the whipped maple butter. Place the softened unsalted butter in a mixing bowl or stand mixer fitted with the paddle or whisk attachment. Beat on medium-high until light and fluffy, about 1–2 minutes.

Add the pure maple syrup, light brown sugar (if using), and fine sea salt. Continue to beat until fully incorporated and the mixture is smooth and airy, about 1 more minute. Taste and adjust maple or salt to preference. Transfer to a small bowl and keep at room temperature until serving; it will soften and be easily spreadable.

Stack three warm pancakes on each plate. Place a heaping tablespoon of whipped maple butter on top so it melts into the stack.

Drizzle each stack with 1–2 tablespoons (or to taste) of pure maple syrup. Garnish with extra berries and a sprig of fresh mint if using. Serve immediately.