President's Day Pancake Stackers
Start your day like a leader with these fluffy, patriotic pancake stackers! Layers of light buttermilk pancakes are intermingled with fresh berries and a hint of lemon zest, creating a breakfast that's both hearty and refreshing. This recipe simplifies the art of pancake making for a perfect morning meal.
Directions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- 2
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- 3
Pour the wet ingredients into the dry ingredients and mix with a whisk until just combined. Don't overmix; a few lumps are okay.
- 4
Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with butter or cooking spray.
- 5
Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through, with bubbles forming on the surface.
- 6
Repeat with the remaining batter, adjusting heat as needed to prevent burning. Keep cooked pancakes warm on a plate in a low oven (around 200°F / 95°C) while you finish the rest.
- 7
While pancakes are cooking, gently toss the fresh berries with the optional lemon zest in a small bowl.
- 8
To assemble, stack 2-3 pancakes per serving, layering with fresh berries between each pancake.
- 9
Serve immediately with plenty of maple syrup and extra fresh berries on top.