Buttermilk Pancake Cupcake Towers

Name: Buttermilk Pancake Cupcake Towers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk; Maple syrup; Fresh fruit (optional); Whipped cream (optional)

Highlighted under: Baking & Desserts

I absolutely love making Buttermilk Pancake Cupcake Towers for brunch or special occasions. These delightful towers combine the fluffy goodness of buttermilk pancakes with a fun cupcake presentation that's sure to impress guests. The layers of pancake and syrup create a sweet indulgence, and everyone loves to dig into this unique treat. Plus, they are simple to prepare, making them my go-to recipe when I want to enjoy a twist on traditional pancakes. You’ll find they’re as enjoyable to eat as they are to behold!

Created by

Anna

Last updated on 2026-02-07T17:58:27.724Z

When I first experimented with creating these Buttermilk Pancake Cupcake Towers, I wanted to make brunch more whimsical. The towers turned out to be a delightful treat that combines two breakfast classics—pancakes and cupcakes. I found that adding a touch of vanilla extract really enhances the flavor and complements the rich buttermilk beautifully.

As I perfected the recipe, I realized that stacking the pancakes carefully and using a sturdy frosting helped maintain the tower structure. I suggest letting the pancakes cool slightly before stacking to avoid the cupcakes becoming soggy. It’s truly a recipe I cherish for its creativity and enjoyment!

Why You'll Love This Recipe
Fluffy pancakes layered with sweet syrup and frosting
Creative presentation that adds fun to any brunch
Easily customizable with your favorite toppings and flavors

Mastering the Pancake Technique

To achieve the perfect fluffy pancake, be mindful of how you mix your batter. Overmixing can lead to tough pancakes, so it’s crucial to only combine the wet and dry ingredients until just blended. Small lumps are acceptable; they will work themselves out during cooking. A gentle fold rather than vigorous stirring helps retain air and keeps your pancakes light and airy.

When cooking the pancakes, make sure your skillet is at the right temperature. If it's too hot, the pancakes will burn before they cook through; too cool, and they may come out soggy. Medium heat is generally ideal, but since stovetops can vary, adjust as needed. Look for those small bubbles to form on the surface before flipping, as this indicates the pancakes are ready.

Using a non-stick skillet or griddle minimizes the need for additional butter or oil, making cleanup easier and helping to create those beautiful golden edges. If you find that pancakes tend to stick, consider using a light spray of cooking oil before adding your batter.

Frosting that Stands Out

The frosting elevates your Buttermilk Pancake Cupcake Towers, adding sweetness and a creamy texture. Make sure your butter is at room temperature to ensure a smooth, even mixture. If it’s too cold, it won’t incorporate well with the powdered sugar, leading to a grainy frosting. If your frosting seems overly thick, gradually mix in an additional tablespoon of milk until you reach your desired consistency.

Feel free to customize your frosting by adding spices like cinnamon or nutmeg for an extra flavor twist. Or, you can create variations by incorporating cocoa powder for chocolate frosting. Just remember to adjust the powdered sugar to maintain the frosting's integrity as you add additional dry ingredients.

If you find you have leftover frosting, it can be stored in an airtight container in the refrigerator for up to a week. Bring it back to room temperature and re-whip it for the best consistency before serving again.

Putting It All Together

When assembling the pancake towers, think about your flavor and textural balance. Alternate pancake layers with frosting effectively to create visual appeal and delicious bites. If you’re feeling adventurous, consider adding a layer of fresh fruit or a drizzle of flavored syrup between the pancakes for an unexpected burst of flavor.

If you're preparing these towers for a gathering, assemble them just before serving to ensure the pancakes stay fluffy and the frosting maintains its texture. However, if you need to make them in advance, stack them with parchment paper between layers to prevent sticking and refrigerate, then warm gently in the microwave before serving.

Lastly, cutting the pancake towers into wedges not only makes it easier for guests to enjoy but allows for a beautiful presentation that showcases the layers. A garnish of additional fresh fruit, whipped cream, and a drizzle of syrup will enhance both the look and flavor of your towers.

Ingredients

Gather the following ingredients to create these delicious Buttermilk Pancake Cupcake Towers:

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

For Serving

Maple syrup
Fresh fruit (optional)
Whipped cream (optional)

Make sure to have everything handy so you can whip up these delightful towers in no time!

Instructions

Make the Pancake Batter

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract. Combine the wet and dry ingredients until just blended; do not overmix.

Cook the Pancakes

Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes. Repeat until all batter is used.

Prepare the Frosting

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until combined. Add the vanilla extract and milk, and beat until fluffy. Adjust the consistency with more milk if needed.

Assemble the Towers

Once the pancakes are cool, start stacking them in twos or threes. Spread a layer of frosting between each pancake layer. Continue stacking and frosting until all pancakes are used.

Serve and Enjoy

Drizzle maple syrup over the towers, and top with fresh fruit or whipped cream if desired. Cut into slices and enjoy your Buttermilk Pancake Cupcake Towers!

Dig in and savor the deliciousness of your creation!

Pro Tips

Make sure to let the pancakes cool before stacking to ensure your towers stay sturdy. Experiment with flavor variations by adding blueberries or chocolate chips to the batter for extra fun!

Ingredient Substitutions

If you’re out of buttermilk, you can make a quick substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens. This will mimic the acidity of buttermilk, giving your pancakes the same tangy flavor and fluffy texture.

For a gluten-free option, swap out the all-purpose flour with a gluten-free blend designed for baking. Most blends can be used on a 1:1 ratio, but check the package instructions for best results. Additionally, using almond flour can provide a nutty flavor and lighter texture, though you may need to adjust the other ingredients slightly.

To cater to dietary restrictions, you can replace the egg with a flaxseed or chia seed egg (1 tablespoon ground seeds mixed with 2.5 tablespoons water, let sit until gel-like). This works especially well in the pancakes while maintaining moisture without losing the fluffiness.

Storage and Reheating Tips

If you have leftovers, store the pancakes and frosting separately to maintain their texture. Place the pancakes in an airtight container, and they can be refrigerated for up to 3 days. For longer storage, you could freeze them by laying them flat in a single layer before stacking and sealing them in a freezer bag, which prevents freezer burn.

When ready to enjoy, you can reheat frozen pancakes directly from the freezer in a toaster or microwave. For the microwave, place them on a microwave-safe plate and cover with a damp paper towel to prevent drying out; heat for about 20-30 seconds per pancake.

The frosting can also be refrigerated for a week. If it has thickened significantly, just let it sit at room temperature for about 15 minutes before using it again, then re-whip it for a fresh, fluffy consistency. This also makes it easier to spread onto your pancakes during assembly.

Questions About Recipes

→ Can I make the pancake batter ahead of time?

Yes, you can prepare the pancake batter and store it in the refrigerator for up to 24 hours before cooking.

→ How do I store leftovers?

Store any leftover pancake cupcake towers in an airtight container in the refrigerator for up to 2 days.

→ Can I freeze the pancakes?

Yes, you can freeze the pancakes. Place them in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag.

→ What can I substitute for buttermilk?

You can make a quick substitute for buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for about 5 minutes.