Buttermilk Pancake Stack

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter (for cooking)

Steps

1. 1 In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. 2 In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
3. 3 Pour the wet ingredients into the dry ingredients and stir until just combined – a few lumps are okay.
4. 4 Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter.
5. 5 For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. 6 Repeat with remaining batter, adding more butter as needed.
7. 7 Stack pancakes and serve immediately.

Nutrition

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Keep cooked pancakes warm in a low oven while you finish the stack.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave.

Serving Suggestions

• Serve with warm maple syrup and fresh berries.
• Top with a dollop of whipped cream and a sprinkle of powdered sugar.

FAQ