Griddle Special Recipe

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

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

Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter should be slightly lumpy—do not overmix. Let the batter rest for 5 minutes while you prepare the filling and griddle.

Place the softened cream cheese in a mixing bowl. Using an electric mixer or whisk, beat the cream cheese until smooth and free of lumps.

Add the powdered sugar, heavy cream, lemon zest, vanilla extract, and a pinch of salt. Beat on medium-high speed until the mixture is light, fluffy, and pipeable (about 1–2 minutes). If the filling seems too stiff, add 1 teaspoon heavy cream at a time until spreadable. Transfer the filling to a piping bag or a small bowl for spooning.

Prepare the fruit: wash and dry berries, slice strawberries and kiwi, and slice the banana just before serving to avoid browning. Combine fruit in a bowl and gently toss if desired.

Make whipped topping: chill a mixing bowl and beaters briefly. Pour the heavy cream, powdered sugar, and vanilla extract into the chilled bowl and whip to soft peaks, about 2–3 minutes. Keep chilled until assembly.

Heat and grease griddle: preheat a griddle or nonstick skillet over medium heat (about 350°F / 175°C). Lightly brush or rub with the unsalted butter or neutral oil.

Cook pancakes: pour 1/3 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Repeat, keeping finished pancakes warm on a baking sheet in a 200°F (95°C) oven if needed.

Stuff pancakes: for each serving, place one pancake on a plate, spoon or pipe about 2–3 tablespoons of the whipped cream cheese filling onto the center, then top with a second pancake to create a sandwich. Gently press to spread the filling to the edges.

Top and finish: Spoon or arrange fresh fruit on top of the stacked pancakes. Add a generous dollop or pipe of whipped cream. Dust lightly with confectioners' sugar if using and drizzle with maple syrup or honey to taste.

Serve immediately while warm.