Sunday Morning Buttermilk Pancake Stack
Light, fluffy, and beautifully golden, these gourmet buttermilk pancakes feature a tender crumb, rich buttery flavor, and delicate vanilla aroma. Inspired by classic American diners, each pancake cooks to perfection with crisp edges and a soft, airy center, making them ideal for breakfast, brunch, or a leisurely weekend treat.
Sunday Morning Buttermilk Pancake Stack
shopping_basketIngredients
- All-Purpose Flour2 cups (250g)
- Baking Powder2 tsp
- Baking Soda1/2 tsp
- Granulated Sugar2 tbsp
- Fine Sea Salt1/2 tsp
- Buttermilk2 cups, room temperature
- Large Eggs2, room temperature
- Unsalted Butter4 tbsp, melted and slightly cooled
- Pure Vanilla Extract2 tsp
- Unsalted Butter1 tbsp, for greasing the pan
- Pure Maple Syrupfor serving
- Fresh Berries1 cup, optional garnish
Nutrition Per Serving
Calories
395
Protein
10g
Fat
14g
Carbs
56g
restaurantInstructions
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined. Mixing the dry ingredients first ensures the leavening agents are distributed evenly throughout the batter for consistent rise.
Prepare the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. Ensure the melted butter has cooled slightly before adding it so it doesn't cook the eggs.
Room-temperature ingredients combine more easily and help produce lighter, fluffier pancakes.
Combine the Batter
Pour the wet ingredients into the bowl of dry ingredients. Fold everything together gently using a spatula until just combined. A few small lumps are perfectly normal and actually help create tender pancakes.
Overmixing develops gluten, resulting in dense and chewy pancakes instead of soft, fluffy ones.
Rest the Batter
Allow the batter to rest for 10 minutes before cooking. During this time, the flour fully hydrates and the baking powder begins activating, leading to thicker and fluffier pancakes.
Preheat the Griddle
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter. The pan is ready when a few drops of water dance and evaporate quickly without immediately burning.
Cook the Pancakes
Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2 to 3 minutes until bubbles begin forming across the surface and the edges appear set. Flip carefully and cook for another 1 to 2 minutes until golden brown.
Flip each pancake only once. Repeated flipping prevents proper rising and reduces fluffiness.
Keep Warm
Transfer cooked pancakes to a baking sheet in a 200°F (95°C) oven while preparing the remaining batter. This keeps every pancake warm without drying them out.
Serve
Stack the pancakes high on serving plates and top with a pat of butter, warm maple syrup, fresh berries, sliced bananas, whipped cream, toasted pecans, or chocolate chips according to your preference.
Warm your maple syrup before serving for an authentic diner-style breakfast experience.
Store Leftovers
Allow leftover pancakes to cool completely before storing them in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months. Reheat in a toaster or oven until warmed through.
Pancakes reheated in a toaster regain a lightly crisp exterior while staying soft inside.
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