Pancake Plates Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a separate bowl whisk 1 1/2 cups buttermilk, 1/2 cup whole milk, 2 large eggs, 4 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.

Mix batter

Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined. The batter should be slightly lumpy — do not overmix. If batter is very thick, add up to 2 tablespoons more milk to reach a pourable but thick consistency.

Rest batter

Let the batter rest for 5–10 minutes at room temperature. This allows the leavening to activate and results in taller, tender pancakes.

Heat griddle or skillet

Place a large nonstick skillet or griddle over medium heat and add 1 tablespoon butter. Let the pan come to temperature — you want a surface that sizzles gently when a drop of water is added (around 350°F/175°C on a griddle).

Spoon batter

Use a 1/4-cup measure to portion batter onto the hot surface, leaving 1–2 inches between pancakes. For mini stacks or variation, use less batter per pancake.

Cook first side

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. If using add-ins (chocolate chips or berries), sprinkle them onto the pancakes now.

Flip and finish

Carefully flip pancakes with a spatula and cook until the second side is golden brown, about 1–2 minutes more. Transfer finished pancakes to a warm oven (200°F/93°C) or plate and tent with foil to keep warm while you finish the batch. Add additional butter to the griddle as needed between batches.

Assemble plates

For each serving, stack 3–4 pancakes on a plate. Top with a handful (about 1/2 cup) of mixed berries and 1/4 cup sliced banana. Add an additional pat of butter if desired.

Finish with toppings

Drizzle each stack with about 2–3 tablespoons maple syrup (adjust to taste). Dust with powdered sugar if using, sprinkle chopped toasted nuts if desired, and add a dollop (about 1/4 cup) of Greek yogurt or whipped cream for extra richness.

Serve pancakes hot. Leftover pancakes can be cooled in a single layer, then stacked with parchment between and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a toaster, oven at 350°F (175°C) for 8–10 minutes, or in a skillet over low heat until warmed through.