A tall stack of soft, golden pancakes topped with melting butter and warm maple syrup — the perfect cozy breakfast.
Description
These classic pancakes are light and fluffy with a tender crumb and golden-brown edges. Served in a generous stack with a pat of butter that slowly melts into the syrup, and finished with fresh blueberries and strawberries on the side. Steam rises gently from the hot stack, making them look as inviting as they taste. Ideal for a slow weekend morning with a cup of coffee.
Yield
Makes about 10–12 pancakes (serves 3–4)
Ingredients
For the pancakes
- 1 ½ cups (190 g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups (300 ml) buttermilk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Butter or oil for the pan
For serving
- Butter
- Maple syrup
- Fresh blueberries and strawberries
Instructions
- Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Mix the wet ingredients
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until combined. - Combine
Pour the wet ingredients into the dry ingredients. Stir gently until just combined — a few small lumps are fine. Do not overmix. - Cook the pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook the other side until golden. - Serve
Stack the pancakes on a plate. Top with a pat of butter and pour over warm maple syrup. Add fresh berries on the side.
Tips
- For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
- Keep finished pancakes warm in a low oven while you cook the rest.
- Best enjoyed fresh and hot.
