SilkpieRecipe
Buttermilk Pancake Stack with Strawberries and Maple Syrup
Texture
Garnish
On the plate

Morning Table · American

Buttermilk Pancake Stack with Strawberries and Maple Syrup

4.8 (642 cooks rated this)

Six tender buttermilk pancakes are piled high, crowned with ripe strawberries and finished with a slow pour of warm maple syrup. The crumb stays soft and springy while the edges pick up a light golden crust from the griddle.

15 min Prep
20 min Cook
35 min Total
3 Servings
Easy Difficulty
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Test kitchen note: Let the batter rest for ten minutes before cooking; the flour hydrates, the bubbles settle, and the pancakes rise taller and more evenly.

Method 6 steps

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.

  2. In a second bowl beat the buttermilk with the eggs and melted butter. Pour into the dry mix and stir just until no dry streaks remain; a few lumps are fine.

  3. Rest the batter for 10 minutes while a nonstick griddle heats over medium-low.

  4. Brush the griddle with butter and ladle in 1/3 cup of batter per pancake. Cook until bubbles pop on the surface and the edges look set, about 2 minutes.

  5. Flip and cook another 1 to 2 minutes until golden underneath. Keep finished pancakes warm in a 200F oven.

  6. Stack the pancakes on warm plates, pile strawberries on top and around the base, pour over the warm maple syrup and finish with mint.

That is the whole pie. Enjoy every slice.

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