Pirate Stack Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.

Combine wet ingredients

In a separate bowl or large liquid measuring cup, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and homogeneous.

Make the batter

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or whisk until just combined — small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.

Preheat and grease

Place a nonstick skillet or griddle over medium heat and let it come to temperature (about 2–3 minutes). Brush or rub 1 tablespoon butter or neutral oil over the surface and wipe away any excess with a paper towel so the pan is lightly coated.

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the hot griddle (this yield and size results in three pancakes). Cook until bubbles form across the surface and edges look set, 2–3 minutes. Flip carefully and cook the second side until golden brown, 1–2 minutes more. Repeat with remaining batter, adding a little more butter/oil if the surface becomes dry.

Assemble the Pirate Stack

Stack the three pancakes warm on a plate. Place 1 tablespoon unsalted butter between layers if you like an extra rich stack. Warm 3/4 cup maple syrup gently in a small saucepan or microwave for 20–30 seconds and drizzle over the top so it cascades down the sides.

Garnish and serve

Dust with powdered sugar if using and scatter fresh berries or banana slices around the stack. Serve immediately while hot.