Short Stack Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup whisk the milk and buttermilk together, then add the egg, melted unsalted butter, and vanilla extract; whisk until smooth and homogenous.

Make the batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined — a few small lumps are fine. Do not overmix to keep pancakes tender. If the batter seems too thick, add up to 1 tablespoon milk to reach a pourable but slightly thick consistency.

Rest the batter

Let the batter rest 5 minutes at room temperature. This hydrates the flour and activates the baking powder for better rise.

Preheat pan

Place a nonstick skillet or griddle over medium heat and let it warm for 3–4 minutes. The surface should be hot but not smoking. Test by sprinkling a few drops of water — they should dance and evaporate.

Prepare cooking surface

Add the unsalted butter and optional 1 tsp neutral oil to the pan and swirl to coat. The oil helps prevent burning; reapply a little butter/oil between batches if needed.

Cook pancakes

For a short stack (about 3–4 pancakes), pour about 1/3 cup batter for each pancake onto the hot pan, spacing them so they don't touch. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side 1–2 minutes more until golden brown and cooked through. Transfer to a warm plate and cover loosely with foil while you cook remaining pancakes.

Keep warm

If making the pancakes ahead, keep them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes to retain warmth without overcooking.

Stack 3–4 pancakes on a plate. Top with a pat of butter, warm maple syrup to taste, and optional fresh berries or banana slices. Serve immediately.