Golden Hour Stack Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl whisk buttermilk, whole milk, eggs, melted butter and 1 tsp vanilla extract until smooth and slightly frothy.

Make the batter by pouring the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix—small lumps are fine. Let the batter rest for 5–10 minutes while you prepare the apples and sweet cream.

Prepare apples: core and slice each apple into 8 even wedges. Pat dry with a towel.

Heat a large nonstick skillet over medium heat and add 2 tablespoons unsalted butter. When the butter is melted and foaming, add the apple wedges in a single layer (work in batches if necessary).

Sauté the apples for 2–3 minutes per side until they begin to soften and develop golden color.

Lower the heat to medium-low. Push the apples to one side of the pan and add the honey, brown sugar, and lemon juice to the cleared area. Stir gently to combine, allowing the sugar to dissolve and form a glaze (about 1 minute). Then toss the apples in the glaze to coat evenly. Sprinkle 1 tsp ground cinnamon and 1/4 tsp fine sea salt over the apples and stir once more. Cook 1 additional minute until the glaze thickens slightly. Remove from heat and keep warm.

In a medium bowl beat the softened cream cheese until smooth. Add powdered sugar, 1/2 tsp vanilla extract, and 1/8 tsp salt and mix until combined.

Slowly whisk in the heavy cream until the mixture is smooth and pourable but still slightly thick (like lightly whipped cream). Taste and adjust sweetness if desired. Refrigerate until ready to plate.

Heat a griddle or large frying pan over medium heat. Brush or melt 1 tablespoon unsalted butter to coat the surface.

Once hot, spoon 1/4 cup batter per pancake onto the griddle (for 4–5 inch pancakes). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side for 1–2 minutes more until golden brown and cooked through. Keep pancakes warm in a low oven (around 175°F / 80°C) while you finish cooking remaining batter.

Stack 3 pancakes per serving on each plate. Spoon 3–4 honey-glazed apple wedges over the stack.

Drizzle about 1–2 tablespoons sweet cream over the apples and pancakes, then generously pour 2–3 tablespoons pure maple syrup over the stack. Sprinkle a light pinch (about 1/8–1/4 tsp) of coarse or flaked sea salt over the top to brighten flavors.

Garnish with a small sprig of fresh mint if using and serve immediately with extra maple syrup and remaining glazed apples on the side.