Short Stack Pancakes Recipe
Pure maple syrup served with your choice of strawberries, bananas, or chocolate chips.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Toppings
Method
Prepare the Pancake Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 2
Combine Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted unsalted butter, and vanilla extract until smooth.
- 3
Combine Both Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it's okay if there are a few lumps.
Cook the Pancakes
- 4
Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- 5
Pour the Batter
Using a 1/4 cup measure, pour the pancake batter onto the preheated skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- 6
Flip the Pancake
Carefully flip the pancake and cook for another 1-2 minutes until golden brown. Remove from the skillet and keep warm.
- 7
Repeat
Continue the process with the remaining batter, greasing the skillet as needed.
Serve
- 8
Plate the Pancakes
Stack the pancakes on a plate, and serve warm with a generous drizzle of pure maple syrup.
- 9
Add Toppings
Offer your choice of fresh strawberries, sliced bananas, or chocolate chips as toppings for the pancakes.
