Buttermilk Egg Pancake Brunch Stack
ContinentalBrunchGolden eggsEasy
Fluffy buttermilk pancakes made with eggs, stacked high with honey and butter. A sweet brunch stack that children love and adults enjoy too.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 2 Golden eggs
- 2 cups flour
- 1 cup buttermilk or thin yoghurt
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla essence
- 2 tbsp butter
- honey and butter to serve
Method
- Whisk the flour, sugar, baking powder and baking soda in a bowl.
- Beat the eggs with the buttermilk and vanilla, then mix into the dry ingredients until just combined.
- Rest the batter for 5 minutes.
- Cook small pancakes in butter on medium heat for 2 minutes per side until golden.
- Stack the pancakes and serve with honey and butter.
Nutrition — estimated per serving
Calories (estimate)410 kcal
Protein (estimate)12 g
Fat (estimate)14 g
Carbs (estimate)56 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the pancakes until golden on both sides and cooked through in the middle; do not overmix the batter or they turn tough. Contains egg, wheat and milk. Thin yoghurt whisked with a little water works as buttermilk, and sliced banana makes a good topping. Serve the stack warm. Nutrition values are estimates and vary with exact ingredients and portion size.