Pancake Platter Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 1 3/4 cups buttermilk, 1/4 cup whole milk, 2 large eggs, 3 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract until smooth.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined and no large streaks of flour remain — small lumps are fine. If using optional add-ins, fold in 1/2 tsp ground cinnamon and/or 1 tsp lemon zest now. Avoid overmixing to keep pancakes tender.

Rest batter

Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and yields fluffier pancakes. If batter becomes too thick, stir in up to 2 tbsp additional milk to reach a pourable consistency.

Preheat griddle

Heat a large nonstick skillet or griddle over medium heat for about 3–5 minutes until hot but not smoking. Lightly grease the surface with about 1 tsp butter or a neutral oil; wipe excess with a paper towel so surface is lightly coated.

Cook pancakes

For each pancake, pour 1/4 cup batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes. Adjust heat as needed to avoid burning. Repeat, re-greasing the griddle with the remaining butter (about 1 tbsp total over batches) as necessary. This recipe yields about 10–12 pancakes (3–4 inch rounds).

Keep warm

Preheat your oven to 200°F (95°C). Transfer cooked pancakes to a baking sheet in a single layer or slightly overlapping and keep warm in the oven while finishing remaining batter.

Plate for platter

Stack pancakes in groups (3–4) on a large platter or arrange stacks and single pancakes artistically. Place small bowls or sections with maple syrup, Greek yogurt or whipped cream, and butter. Arrange mixed berries, banana slices, and chopped nuts around the stacks. Dust with 2 tbsp powdered sugar if using.

Warm 1 cup maple syrup gently in a small saucepan or microwave for 20–30 seconds before serving so it pours easily.

If desired, macerate berries: toss 2 cups mixed berries with 1 tbsp sugar (optional) and let sit 10 minutes to release juices; spoon over pancakes.

Offer sliced banana, Greek yogurt or whipped cream, and chopped nuts as accompaniments. Encourage guests to top pancakes with berries, banana, a dollop of yogurt or cream, a sprinkle of nuts, and a drizzle of warm maple syrup.

Serve immediately while pancakes are warm.