Fluffy Pancake Stack

Fluffy Pancake Stack is a breakfast recipe ready in 20 min. It makes 2 servings, each 550 kcal with 19 g protein. Beginner level, 8 ingredients.

Recipe by @patrickzeinali, adapted and measured by Cookpath.

  • 20 mintotal
  • Beginnerlevel
  • 550kcal a serving
  • 19 gprotein
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Fluffy Pancake Stack

What is Fluffy Pancake Stack

A stack of pancakes from a pourable flour, egg and milk batter, topped with butter, maple syrup and strawberries.

How to make Fluffy Pancake Stack

Tips from the cook

  • Whisk until the batter is smooth, but stop as soon as the lumps are gone, as overmixing makes the pancakes tough.
  • Cook until bubbles form across the whole surface before flipping, so the pancake holds together.
  • Keep the heat medium, so they turn golden without burning before the middle cooks.
  • Keep the finished ones warm in a low oven while you cook the rest.
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Meal prep and storage

Keeps 2 days in the fridge, and they reheat well in a pan.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Fluffy Pancake Stack substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Flour1 option
  • Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight

    Pizza dough needs extra water and binder.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Milk3 options
  • Unsweetened soy drink 1:1

    Thickens less than dairy.

    Still contains soy.

  • Gluten-free oat drink 1:1

    Must be labelled gluten-free.

  • Unsweetened almond drink 1:1

    Thin; tree nut.

    Still contains tree nuts.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

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