Buttermilk Pancake Cupcake Towers

Name: Buttermilk Pancake Cupcake Towers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 2-3 tablespoons maple syrup; 1 teaspoon vanilla extract

Highlighted under: Family Baking Recipes

I absolutely adore finding unique ways to enjoy breakfast treats, and this Buttermilk Pancake Cupcake Towers recipe does just that! The fluffy pancakes are stacked high and transformed into delightful cupcake towers, perfect for brunch or a special breakfast at home. What I love most about this recipe is how easy it is to make, yet it looks impressive enough to serve at a gathering. The combination of sweet syrup and creamy frosting takes it to a whole new level, making it a showstopper on any table.

Created by

Emily

Last updated on 2026-02-07T21:37:27.825Z

When I first made these Buttermilk Pancake Cupcake Towers, I was amazed by how versatile pancakes could be. The buttermilk adds a richness that makes for incredibly fluffy layers, and the maple syrup frosting elevates the flavor to a whole new level. I experimented a bit and found that using a mix of baking powder and soda gives the best rise, ensuring each cupcake tower is light and airy.

One of the tips I want to share is to let the pancake batter rest for about 10 minutes before cooking. This little trick allows the flour to fully hydrate, leading to a more tender pancake. Trust me, it’s the secret to achieving that perfect fluffy texture and creating towers that everyone will want to dive into!

Why You'll Love This Recipe
Fluffy pancakes stacked to create a fun twist on traditional cupcakes
Sweet and creamy maple syrup frosting for an irresistible topping
Perfect for special occasions or a fun family brunch

Mastering the Buttermilk Pancake Batter

The buttermilk in this recipe not only brings a tangy flavor but also contributes to the pancakes' tender texture. This acidity helps activate the baking soda, creating light and fluffy pancakes. If you don't have buttermilk on hand, you can easily substitute it by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let this mixture sit for about 5 minutes to curdle before adding it to your other wet ingredients.

When combining the wet and dry ingredients, be careful not to overmix. You want to mix until just combined; a few lumps are okay. Overmixing develops gluten, which can lead to dense pancakes rather than light, fluffy ones. This is a key tip for achieving the perfect texture and ensuring the pancakes rise well during cooking. The batter should be thick but pourable, so adjust with a splash of milk if necessary.

Cooking Steps for Perfect Pancakes

For a consistent pancake size, use a measuring cup to pour the batter onto your griddle or skillet. Aim for about 1/4 cup for each pancake. Preheating your cooking surface is crucial; it should be hot enough that a drop of water sizzles upon contact. If the pancakes are browning too quickly, reduce the heat slightly to prevent burning and ensure they cook through without being raw in the middle.

After flipping the pancakes, watch for the edges to become golden and the surface to look set with fewer bubbles. This usually takes an additional 2-3 minutes. If you find your pancakes are not cooking evenly, check the heat level; if it's too high, they may char on the outside before cooking through. If needed, adjust the heat as you continue to cook subsequent batches to maintain optimal cooking conditions.

Ingredients

For the Pancake Cupcakes

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Maple Syrup Frosting

1/2 cup unsalted butter, softened
1 cup powdered sugar
2-3 tablespoons maple syrup
1 teaspoon vanilla extract

MixIngredients until smooth before transfering to cupcake tins for baking!

Instructions

Prepare the Pancake Batter

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Cook the Pancakes

Preheat a griddle or skillet over medium heat. Grease lightly with butter, then pour about 1/4 cup of the batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown. Repeat with remaining batter.

Make the Maple Syrup Frosting

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in maple syrup and vanilla extract until smooth and fluffy.

Assemble the Towers

Stack the pancakes in groups of three, spreading a layer of maple frosting between each pancake. Top each tower with more frosting and drizzle with additional maple syrup if desired.

Enjoy your delicious Buttermilk Pancake Cupcake Towers!

Pro Tips

For extra flavor, add a pinch of cinnamon to the pancake batter or fold in some blueberries before cooking.

Making the Maple Syrup Frosting

The maple syrup frosting is a delightful twist on traditional frosting, providing not only sweetness but also a rich maple flavor that complements the pancakes. When making the frosting, ensure your butter is completely softened for easy blending; about 30 minutes at room temperature should suffice. If you're short on time, microwave it in 10-second intervals until just soft, but be careful not to melt it.

Adjust the consistency of your frosting using the amount of maple syrup; start with 2 tablespoons and increase to 3 if you prefer a thinner frosting for easier spreading. Mixing in the powdered sugar gradually helps achieve a smooth texture, free of lumps. You want the frosting to be spreadable but still hold its shape when piped onto the pancake towers.

Tips for Assembling the Pancake Towers

When stacking the pancakes to create your towers, it's best to choose pancakes that are uniform in size for stability. Position three pancakes together with a layer of frosting in between each. This not only adds flavor but also helps hold the stack together. Use a small offset spatula or the back of a spoon to spread the frosting evenly, ensuring each pancake is adequately coated for a beautiful presentation.

For added flair, consider garnishing your towers with fresh fruits, such as berries or banana slices, or even chopped nuts for a crunchy texture. A sprinkle of powdered sugar on top can also enhance the visual appeal. Drizzling additional maple syrup over the assembled cupcakes is a great finishing touch, adding both flavor and a beautiful glossy sheen that makes these towers irresistible.

Questions About Recipes

→ Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance. Just store it in the refrigerator until you're ready to cook.

→ Can I use non-dairy milk for this recipe?

Absolutely! Substitute buttermilk with almond milk or any non-dairy milk, and add a teaspoon of vinegar to sour it for the pancakes.

→ How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in a toaster or microwave.

→ Can I freeze pancake cupcakes?

Yes! Freeze the assembled towers in a single layer, then wrap them tightly. Thaw in the refrigerator overnight before serving.