Short Stack Recipe
3 buttermilk pancakes.
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Ingredients
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Pancake Batter
For Cooking & Serving
Method
Make Batter
Mix dry ingredients
In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine salt until uniformly combined.
Combine wet ingredients
In a separate bowl or large measuring cup whisk 1 cup buttermilk, 1 large egg, 2 tablespoons melted unsalted butter (cooled slightly) and 1/2 teaspoon vanilla extract until smooth.
Combine wet and dry
Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix. If batter seems very thick, add up to 1–2 tablespoons extra buttermilk to reach a pourable but thick consistency.
Rest batter
Let the batter rest for 5 to 10 minutes at room temperature. This relaxes the gluten and helps the pancakes rise evenly.
Cook Pancakes
Preheat skillet
Place a nonstick skillet or cast-iron pan over medium heat and let it warm for 3 to 4 minutes. The pan should be hot but not smoking. Lightly grease the surface with about 1 teaspoon neutral oil or a little melted butter, wiping away excess with a paper towel so the pan is evenly coated.
Portion batter
For a short stack of three pancakes, ladle or pour about 1/3 cup batter for each pancake onto the preheated skillet, leaving space between them. If you prefer larger or smaller pancakes, adjust pour size accordingly.
Cook first side
Cook the pancakes until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Peek underneath with a spatula — the underside should be golden brown.
Flip and finish
Flip each pancake and cook the second side until golden and the pancakes are cooked through, about 1 to 2 minutes more. Total cook time per pancake is roughly 3 to 5 minutes depending on your stove and pan.
Keep warm
If cooking in batches or to keep the stack warm, place finished pancakes on a baking sheet in a 200°F (95°C) oven for up to 15 minutes while you finish the rest.
Serve
Stack the three pancakes, top with 1 tablespoon butter and drizzle with about 3 tablespoons maple syrup. Add optional fresh berries or a dusting of powdered sugar to taste. Serve immediately.