Description

Transform your weekend mornings with this delightful pancake stack brunch! Fluffy, golden pancakes layered high with a medley of vibrant, seasonal fruits create a stunning centerpiece. Drizzled with rich maple syrup and served warm, this recipe is perfect for lazy Sundays or special celebrations. Easy to prepare and customize, it promises joy and satisfaction for everyone gathered around the table.

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/4 tsp salt
1 cup milk (or dairy-free alternative)
1 large egg
2 tbsp melted butter (cooled)
1 cup fresh fruit (e.g., strawberries, blueberries, bananas)

Instructions

In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, mix milk and egg until combined; stir in cooled melted butter.
Pour wet ingredients into dry mixture; stir gently until just combined (lumps are fine).
Preheat a non-stick skillet over medium heat; lightly grease it.
Pour about 1/2 cup of batter per pancake; cook until bubbles form (about 2 minutes), flip and cook for another minute until golden brown.
Serve stacked high with fresh fruit on top and drizzle with maple syrup.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 210
Sugar: 5g
Sodium: 250mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg

Keywords: For added flavor, incorporate vanilla extract into the wet ingredients or chocolate chips into the batter. Swap all-purpose flour for whole wheat or gluten-free flour for healthier options. Store leftovers in an airtight container; reheat on low heat to maintain fluffiness.