Short Stack Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a medium bowl or large measuring cup whisk the buttermilk, whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and slightly frothy.

Make the batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until mostly combined. It's okay to have a few small lumps—do not overmix. Let the batter rest for 5 minutes to relax the gluten and allow the leaveners to begin working. If batter seems very thick after resting, stir in up to 2 tablespoons (30 ml) additional milk to reach a pourable but slightly thick consistency.

Preheat pan or griddle

Place a nonstick skillet or griddle over medium heat and let it preheat for 3–5 minutes. The surface should be hot enough that a few drops of water sizzle and evaporate quickly but do not burn instantly.

Oil the pan

Brush or wipe the cooking surface with the unsalted butter and/or neutral oil to create a thin, even coating. You can reapply a little butter between batches as needed to prevent sticking and promote browning.

Cook pancakes

For each pancake, pour about 1/4 cup (60 ml) of batter onto the hot surface to make 3–4 inch pancakes (a 'short stack' pancake size). Cook until small bubbles form across the surface and the edges look set, about 2–3 minutes. Use a thin spatula to gently lift an edge to check the underside; it should be golden-brown. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed—if they brown too fast, lower the heat slightly.

Keep warm

Transfer cooked pancakes to a baking sheet set in a single layer and keep warm in a 200°F (95°C) oven while you cook remaining batches. Do not stack them tightly or they will steam and lose crispness.

Serve

Arrange 3–4 pancakes per serving to create a short stack. Top with maple syrup and optional fresh berries or banana slices. Dust with powdered sugar if desired. Serve immediately.

Notes

For fluffier pancakes, separate the egg white from the yolk, beat the white to soft peaks and fold into the batter at the end. For dairy-free, substitute plant-based milk and use a vinegar + plant milk 'buttermilk' (1 tbsp vinegar to 1.25 cups milk).