Golden Hour Stack Recipe

Mix dry ingredients

In a large bowl whisk together the flour, baking powder, baking soda, salt, turmeric, cinnamon, and granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and gently fold just until combined. Do not overmix — a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate the flour and allow air bubbles to form.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush lightly with neutral oil or melted butter. For each pancake, pour about 1/4 cup batter onto the hot surface. Cook until bubbles form on the surface and edges set, about 2–3 minutes, then flip and cook the second side 1–2 minutes more until golden and cooked through. Keep finished pancakes warm in a low oven (200°F / 95°C) on a rack-lined baking sheet while you cook the rest.

While pancakes rest, combine ricotta, honey, lemon zest, vanilla, and salt in a small bowl. Stir vigorously for 30–60 seconds until creamy and slightly aerated. Taste and adjust honey or salt as needed. Keep at room temperature until serving; refrigerate briefly if made well ahead, then bring back to room temperature before assembling.

Prepare pears

Peel, core, and slice the pears into uniform wedges about 1/4–1/2 inch thick so they cook evenly.

Caramelize

In a medium skillet over medium heat melt the tablespoon of butter. Add the pear slices in a single layer (work in batches if necessary). Sprinkle the brown sugar, cardamom (if using), a pinch of salt, and the lemon juice over the pears. Cook undisturbed for 2–3 minutes until the undersides begin to brown, then gently flip and cook another 2 minutes until tender and glossy and the sugar forms a light syrup. Remove from heat and set aside; the syrup will thicken slightly as it cools.

Assemble the stack by placing one pancake on a plate, spread about 2 tablespoons of the honeyed ricotta over the pancake, then top with 2–3 slices of caramelized pear and a drizzle of the pear syrup. Repeat with 2–3 more pancakes to create a stack 3–4 pancakes high.

Finish

Finish the top pancake with a generous spoonful (about 1–2 tablespoons) of ricotta, a few pear slices, a tablespoon or two of maple syrup or extra honey, and sprinkle with toasted almonds or pistachios and a few microgreens or mint leaves for color. Serve immediately with additional syrup on the side and butter if desired.

Notes: To keep pancakes fluffy, avoid stacking them too long before serving; the low oven warm-holding method helps. You can swap pears for apples or stone fruit depending on season. Adjust turmeric to taste — 1/2 tsp gives color and subtle warmth without bitterness.