Sunrise Berry Pancake Stack with Maple Syrup Drizzle
Fluffy buttermilk pancakes layered with fresh berries and a silky maple glaze, ideal for a weekend brunch brunch. This American-inspired recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1 cup buttermilk
- 2 eggs
- 3 tbsp, melted butter
- 1.5 cups mixed berries
- 1/2 cup maple syrup
- 2 tbsp powdered sugar
The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk 1.5 cups all-purpose flour, 2 tsp baking powder, and 2 tbsp sugar in a large bowl. In a separate bowl, beat 2 eggs with 1 cup buttermilk and 3 tbsp melted butter.
- Step 2: Fold wet ingredients into dry ingredients until just combined (do not overmix). Heat a nonstick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on top.
- Step 3: Flip pancakes and cook for 2 more minutes until golden brown. Stack 3 pancakes on a plate and layer with 1.5 cups mixed berries.
- Step 4: Whisk 1/2 cup maple syrup with 2 tbsp powdered sugar until smooth. Drizzle over stacked pancakes and serve immediately.
