American-style Pancake Stack (v) Recipe

Prep dry ingredients

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

Mix wet ingredients

In a separate medium bowl or large measuring cup whisk 2 cups buttermilk, 1 large egg, 3 tbs melted unsalted butter and 1 tsp vanilla extract until smooth.

Make the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until mostly combined. A few small lumps are fine — avoid overmixing. Let the batter rest 5–10 minutes while you heat the pan (this helps hydration and fluffiness).

Heat the griddle/skillet: Place a nonstick skillet or griddle over medium heat and brush or rub with about 1 tbs neutral oil or a little butter. When the surface is hot (a drop of water sizzles), reduce heat to medium-low: you want a steady medium-low cooking temperature so pancakes cook through without burning.

Cook pancakes: For each pancake, pour about 1/3 cup batter onto the hot surface (adjust for desired size). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, another 1–2 minutes. Repeat, keeping finished pancakes warm on a baking sheet in a low oven (90–100°C / 200°F) or under a tent of foil. This recipe yields four large pancakes (about 1/3 cup each) — adjust portion size if you prefer smaller pancakes.

Cook berries: In a small saucepan combine 2 cups mixed berries, 3 tbs granulated sugar, 1 tbs lemon juice and 2 tbs water. Bring to a gentle simmer over medium heat, stirring occasionally.

Thicken if desired: If you prefer a thicker compote, mix 1/2 tsp cornstarch with 1 tbs cold water to make a slurry and stir it into the simmering berries. Simmer 2–3 minutes more until the compote thickens slightly. Remove from heat and let cool a few minutes; it will continue to thicken as it cools.

Taste and adjust: Taste and add a little more sugar or lemon juice if needed for balance. Keep warm or serve at room temperature.

Assemble the stack: Place one warm pancake on a plate. Spread or dollop about 2–3 tbs Greek-style yoghurt on top, then spoon about 2 tbs mixed berry compote. Repeat with second pancake, yoghurt and compote until you have a stack of four pancakes.

Final touches: Top the stack with the remaining yoghurt (about 2–3 tbs), drizzle 3 tbs honey evenly over the pancakes and compote, and add a small pat of butter if using. Garnish with 1/2 cup fresh berries for color if desired.

Serve immediately while pancakes are warm. Provide extra honey and yoghurt at the table if desired.