Stack Of Three Pancakes Recipe

Prepare dry ingredients

Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a medium bowl until evenly combined and aerated.

Combine wet ingredients

In a separate small bowl or measuring cup, whisk the large egg lightly. Add the 3 tablespoons melted butter, 3 tablespoons milk, and vanilla extract; whisk until smooth and homogenous.

Bring batter together

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon just until combined. The batter should be slightly lumpy—do not overmix. If the batter seems too thick to pour, whisk in additional milk 1 tablespoon at a time (up to 2 more tablespoons) until it reaches a thick but pourable consistency.

Preheat pan

Heat a nonstick skillet or griddle over medium heat until hot (about 3–4 minutes). Test by flicking a few drops of water onto the surface—if they sizzle and evaporate, it's ready. Reduce heat to medium-low if the surface gets too hot.

Cook pancakes

Lightly brush or rub a small amount of melted butter over the cooking surface. For each pancake, pour about 1/3 cup of batter onto the skillet (this will yield three 4- to 5-inch pancakes). Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip gently with a spatula and cook the second side until golden brown, about 45–90 seconds. Repeat with remaining batter, adding more butter to the pan as needed.

Keep warm

If making pancakes in multiple batches, place cooked pancakes on a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while finishing the rest.

Finish and stack

Stack three pancakes per serving on plates. Add about 1 teaspoon of unsalted butter on top of each stack so it melts down slightly.

Serve

Drizzle each stack with about 1 tablespoon maple syrup per pancake (3 tablespoons per stack) or to taste. Top with fresh berries and a light dusting of powdered sugar if desired. Serve immediately.