Pancake Stack Recipe

Prep dry ingredients

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

Prep wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter (cooled slightly) and vanilla until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined — a few small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes to hydrate the flour and let baking powder activate.

Heat pan

Place a nonstick skillet or griddle over medium heat and allow it to come to temperature (about 3–5 minutes). Lightly brush or wipe the surface with the neutral oil or a little melted butter. The pan is ready when a few drops of water dance and sizzle.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the hot surface (adjust for desired size). Cook until bubbles form across the surface and the edges look set, 2–3 minutes. Flip and cook until the second side is golden brown, about 1–2 minutes more. Repeat, keeping finished pancakes warm on a baking sheet in a low oven (200°F / 95°C) if desired.

Make whipped honey butter

In a medium bowl, using a hand mixer or stand mixer with the paddle or whisk attachment, whip the softened butter on medium-high speed until light and fluffy, about 1–2 minutes. Add the honey and salt (and lemon zest if using) and continue to whip until well combined and airy, another 30–45 seconds. Transfer to a small bowl and refrigerate briefly if you want it slightly firmer, or leave at room temperature for immediate spreading.

Whip cream

Chill a medium bowl and beaters in the freezer for 5 minutes if possible. Pour the chilled heavy cream into the bowl, add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form, about 1–2 minutes. Do not overwhip — you want a light, creamy texture. Keep chilled until ready to serve.

Warm syrup

Place the maple syrup and butter in a small saucepan over low heat. Stir until butter melts and syrup is warm but not boiling, about 2–3 minutes. If the syrup is too thick, stir in up to 1 teaspoon water to reach a pourable consistency. Keep warm on the lowest burner setting until serving.

Stack pancakes 3–4 high on each plate. Place a dollop (about 1 tablespoon) of whipped honey butter between certain layers if you like extra richness and a spoonful on top of the stack.

Add a generous spoonful of whipped cream to the top of each stack and drizzle warm maple syrup over the pancakes and cream.

Garnish with fresh berries or sliced fruit if using, and serve immediately while warm.