Buttermilk Pancake Stack Recipe
Butter, Hot Maple Syrup
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Ingredients
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Pancake Batter
To Finish
Method
Pancake Batter
- 1
Prepare dry ingredients
In a large mixing bowl, whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (2 tsp), baking soda (1/2 tsp) and fine salt (1/2 tsp) until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the buttermilk (2 cups), eggs (2), melted and cooled unsalted butter (4 tbs), and vanilla extract (1 tsp) until smooth and homogeneous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined. It's okay if there are a few small lumps; do not overmix or the pancakes will be tough. Let the batter rest for 5–10 minutes to allow the leavening to activate and the gluten to relax.
Cook Pancakes
- 4
Preheat and grease pan
Place a heavy-bottomed skillet or griddle over medium heat and let it preheat for 5 minutes. Test the heat by sprinkling a few drops of water—if they sizzle and evaporate, the surface is ready. Melt about 1/2 teaspoon of the unsalted butter and spread it over the cooking surface to lightly grease. Keep the remaining butter nearby.
- 5
- 6
First side
Cook the pancakes until bubbles form across the surface and the edges look set, about 2–3 minutes. If the bottoms are browning too quickly, reduce heat slightly.
- 7
Flip and finish
Flip each pancake with a spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer finished pancakes to a warm plate and keep them loosely covered with foil while you cook remaining batter. Add more butter to the pan between batches as needed (use remaining unsalted butter, about 1/2 tbs per pancake batch).
Hot Maple Syrup & Serve
- 8
Warm maple syrup
Pour the pure maple syrup (1 cup) into a small saucepan and warm over low heat until just hot and fluid, about 2–4 minutes. Do not boil. Alternatively, microwave the syrup in a microwave-safe container in 20-second bursts, stirring between, until hot.
- 9
Assemble stack
Stack pancakes 3–4 high on serving plates. Place a small pat (about 1/2 tbs) of unsalted butter on top of each stack so it begins to melt into the pancakes.
- 10
Finish and serve
Generously drizzle the hot maple syrup over the buttered pancake stack. Serve immediately while hot. Offer extra butter and syrup at the table.