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Strawberry Pancake Stacks

Delightful stacks of warm, fluffy pancakes layered with fresh strawberries and drizzled with maple syrup, perfect for family brunches.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour for added fiber.
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
For Serving
  • 1 cup fresh strawberries, sliced For best flavor, use fresh strawberries.
  • to taste Maple syrup For drizzling.

Method
 

Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
  1. In another bowl, whisk together the buttermilk, egg, and melted butter until blended.
Combine Mixtures
  1. Pour the wet mixture into the dry ingredients. Stir gently until just combined, avoiding overmixing.
Heat the Skillet
  1. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
Cook Pancakes
  1. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form, flip and cook for another 1-2 minutes until golden brown.
Layer & Serve
  1. Remove pancakes from the skillet and stack them on a plate. Layer with fresh strawberries and drizzle with maple syrup before serving.

Notes

Try not to overmix the batter to keep pancakes fluffy. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.