Jul 14 2026
Restaurants›Stillwater›Chefy's Panks Recipe

Chefy's Panks Recipe

Inspired by Stillwater
Time35m
Serves4

always delicious, always creative, ask your server for details

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Ingredients

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Pancake Batter

Optional Mix-ins and Toppings (Chef's Choice)

For Cooking

Method

Pancake Batter

  1. 1

    Combine dry ingredients

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

  2. 2

    Whisk wet ingredients

    In a separate bowl or large measuring cup whisk the whole milk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

  3. 3

    Make the batter

    Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — the batter should be slightly lumpy. Do not overmix; a few small streaks of flour are fine. Let the batter rest 5–10 minutes to hydrate the flour and relax the gluten.

Optional Mix-ins and Toppings (Chef's Choice)

  1. 4

    Prepare mix-ins

    If using blueberries, chocolate chips, sliced bananas, or bacon pieces, measure and have them ready. For fruit like blueberries or banana, pat dry if very wet. If using lemon zest, stir it into the batter now for a bright citrus note.

  2. 5

    Fold-in options

    Gently fold only the amount of chosen mix-ins you want into the batter: about 3/4 cup total per batch for evenly mixed pancakes (for example 1/2 cup blueberries + 1/4 cup chocolate chips). If you prefer to top each pancake individually, keep the batter plain and sprinkle mix-ins onto each pancake while it cooks.

  3. 6

    Prepare toppings

    Warm the maple syrup lightly if desired. Whisk the powdered sugar into the Greek yogurt for a quick tangy cream topping, or set out plain yogurt, toasted nuts, and reserved bacon or fruit for assembly.

For Cooking

  1. 7

    Heat the pan

    Place a large nonstick skillet or griddle over medium heat and add about 1 teaspoon of the butter or oil per pancake size. Let it heat until the fat shimmers and a drop of batter sizzles gently on contact.

  2. 8

    Cook pancakes

    Use a 1/4-cup measure for each pancake. Pour batter onto the hot surface leaving space between pancakes. If you did not fold mix-ins into batter, sprinkle chosen mix-ins onto each pancake now. Cook 2–3 minutes until bubbles form across the surface and edges look set, then flip and cook 1–2 minutes more until golden and cooked through. Adjust heat as needed to prevent burning.

  3. 9

    Keep warm

    Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remainder.

  4. 10

    Serve

    Stack pancakes on plates and finish with toppings: a drizzle of maple syrup, a dusting of powdered sugar, a spoonful of lemony Greek yogurt, fresh fruit, chocolate chips, toasted nuts, or bacon pieces according to taste. Offer extra butter and syrup at the table.

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