Strawberry Buttermilk Pancake Tower
A tall stack of buttery buttermilk pancakes piled high with fresh sliced strawberries, built for a lazy weekend morning at the table.
This stack started as a way to use up a flat of strawberries before they turned soft, and it has stayed in heavy rotation ever since. Letting the batter rest for a few minutes gives the baking powder time to work, so each pancake rises tall. Serve the stack right off the griddle with warm syrup so it melts into every layer.
Ingredients
Method
Tap a number to mark a step doneWhisk the flour, sugar, baking powder, and kosher salt together in a large mixing bowl until no lumps of leavening remain.
In a separate bowl, beat the buttermilk, eggs, melted butter, and vanilla extract until smooth, then pour the wet mixture into the dry ingredients.
Stir just until the batter comes together with a few small lumps; overmixing will make the pancakes tough, so stop as soon as the flour disappears.
Heat a griddle or wide skillet over medium heat and brush with a little butter, then ladle in half a cup of batter per pancake.
Cook until bubbles form across the surface and the edges look set, about 3 minutes, then flip and cook the second side for 2 more minutes until golden.
Stack four pancakes on each plate while they are still warm, building height so the stack holds together when it is sliced.
Pile the sliced strawberries over the top of each stack, letting some tumble down the sides onto the plate.
Warm the maple syrup gently in a small saucepan and pour it over the stacks right before serving.
Kitchen note
Stack extra pancakes between sheets of parchment in the freezer for up to a month; reheat straight from frozen in a toaster for a fast weekday breakfast.
