Fluffy Pancake Stack

Light golden pancakes with butter and honey. Perfect for a slow weekend morning.

Serves 4 easy 10 min prep · 15 min cook breakfast Priced at Food 4 Less - Hammond Shopping Center

$32.34 estimated ingredients

Ingredients

pancake mix — 2 cup Store item: Hungry Jack Complete Buttermilk Pancake Mix and Waffle Mix, 5 Lb Box

$6.99
milk — 1.5 cup Store item: Kroger® Skim Milk Gallon

$3.39
eggs — 2 each Store item: Kroger® Grade A Large White Eggs

$8.89
butter — 2 tbsp Store item: Kroger® Salted Butter Sticks

$3.29
honey (optional) — 2 tbsp Store item: Kroger® Clover Honey Bear

$7.79
cinnamon (optional) — 0.5 tsp Store item: Badia® Cinnamon Powder

$1.99

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How to prepare

About this recipe

Fluffy Pancake Stack is a weekend breakfast classic—tall, tender rounds with a lightly crisp edge, butter, and honey. The batter rests briefly so the leavening works and the griddle gives even golden color. This breakfast recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 15 minutes of cooking.

What you will need ready

2 cup pancake mix
1.5 cup milk
2 eggs
2 tbsp butter
2 tbsp honey (optional)
0.5 tsp cinnamon (optional)

Step-by-step

In a large bowl, whisk 2 cup pancake mix, 1.5 cup milk, 2 eggs, and 0.5 tsp cinnamon until smooth with no dry streaks. Batter should be thick but pourable, like cream.
Rest batter 2 minutes while heating a griddle or large nonstick skillet over medium (about 350°F on an electric griddle).
Melt 2 tbsp butter and lightly brush the hot surface—a thin film, not a pool. Too much fat makes pancakes fry instead of griddle.
Pour scant ¼-cup rounds onto the griddle, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, 2–3 minutes.
Flip once when the bottom is golden brown. Cook the second side 1–2 minutes until springy and lightly browned.
Transfer finished pancakes to a warm plate and tent loosely with foil while cooking remaining batches.
Re-butter the griddle lightly between batches if it looks dry.
Stack 2–3 pancakes per serving. Warm 2 tbsp honey if thick, then drizzle generously over the stack.
Serve immediately while centers are steamy and soft.
If batter thickens while standing, stir in 1–2 tablespoons milk.
Use a measuring cup for evenly sized pancakes every time.
Keep finished pancakes warm in a 200°F oven on a rack up to 15 minutes if feeding a crowd.

Serving

Plate stacked pancakes with butter and honey on the side. Pair with fresh fruit or scrambled eggs. Cooked pancakes freeze well—reheat in a toaster. Refrigerate unused batter within 2 hours.

Cook tips

Do not over-mix once wet and dry are combined; a few small lumps keep pancakes tender.
Wait for bubbles before flipping—flipping too early makes dense, pale centers.
Medium heat is key; too hot burns the outside before the middle sets.
Taste one pancake before adding extra salt to the batter.