Maple-Drenched Buttermilk Pancake Tower

Method 6 steps

1. 01

   Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a second bowl whisk the buttermilk, eggs, melted butter and vanilla until smooth.

2. 02

   Pour the wet ingredients into the dry and fold with a spatula just until no dry streaks remain; a few lumps are fine. Let the batter rest for 10 minutes while the griddle heats.

3. 03

   Heat a griddle or large skillet over medium heat to about 375 F and brush lightly with butter.

4. 04

   Pour 1/3 cup of batter per pancake and cook for 2 to 3 minutes, until bubbles pop on the surface and the edges look dry and set.

5. 05

   Flip and cook another 1 to 2 minutes until the underside is deep golden and the center springs back when pressed. Keep finished pancakes warm in a 200 F oven.

6. 06

   Stack the pancakes high on a plate and pour the warm maple syrup over the top so it runs down the sides.

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