In a large mixing bowl whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until evenly combined.

In a separate bowl whisk 1 1/4 cups whole milk, 1 large egg, 3 tbsp melted butter and 1/2 tsp vanilla extract until smooth.

Pour wet ingredients into dry and stir gently until just combined; small lumps are fine. Let batter rest 5 minutes while you heat the griddle.

Heat a nonstick skillet or griddle over medium heat and brush with a little melted butter. For each pancake, pour about 1/3 cup batter onto the hot surface. Cook until bubbles form at the surface and edges look set, 2–3 minutes.

Flip and cook another 1–2 minutes until golden and cooked through. Keep pancakes warm in a low oven (200°F / 95°C) on a sheet pan while you finish remaining pancakes.

Savory Additions

Cook bacon: While batter rests, place 6 slices of thick-cut bacon in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisped to your liking, about 10–12 minutes. Drain on paper towels and keep warm.

Warm ham: In the same skillet over medium-high heat, quickly sear 6 slices of ham or Canadian bacon 30–45 seconds per side until warmed and slightly caramelized. Transfer to a plate and keep warm.

Cheese and egg prep

Shred 1 cup cheddar. In a separate nonstick pan, melt 1 tsp butter over medium-low and fry 4 large eggs sunny-side-up or cook over-easy to preference. Season eggs with a pinch of salt and pepper.

Assemble savory layers: For each serving, stack 2–3 pancakes, then layer one warmed ham slice and a sprinkle of shredded cheddar. Top with another pancake, fold or set a piece of bacon across, then place a fried egg on top so the yolk can break into the stack.

Fruit & Sides

Prepare fruit: Halve 1 cup strawberries and slice 1 banana. Arrange fruit on the side of the plated pancake stacks for contrast and freshness.

Serve with 3/4 cup maple syrup and 2 tbsp butter. Offer syrup warm — microwave briefly (10–15 seconds) or heat in a small saucepan.

Plating & Garnish

Plate: Place the stacked pancakes with savory toppings on each plate. Add fruit on the side. Drizzle a little maple syrup over the stack and place remaining syrup in a small ramekin if desired.

Garnish: Dust with 1 tsp powdered sugar over fruit if you like a sweet contrast, and sprinkle 1 tbsp chopped parsley around the savory elements for color. Serve immediately so eggs remain runny.