Short Stack Recipe

Dry ingredients

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

Wet ingredients

In a separate bowl or large liquid measuring cup, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.

Combine

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined — small lumps are fine. Do not overmix; overmixing will make the pancakes tough. Let the batter rest for 5 minutes to allow the baking powder to activate and the gluten to relax.

Preheat pan

Place a nonstick skillet or griddle over medium heat and let it preheat for 3–5 minutes. To test readiness, flick a drop of water onto the surface — it should sizzle and bead. Reduce heat to medium-low if the surface is getting too hot.

Grease pan

Add the unsalted butter and optional teaspoon of vegetable oil to the pan. Swirl to coat the cooking surface. The oil helps prevent the butter from browning too quickly.

Cook pancakes

For a classic 'short stack' (3–4 small pancakes per plate), pour about 1/4 cup (60 ml) batter onto the hot pan for each pancake. Space them a couple inches apart. Cook until bubbles form on the surface and the edges are set, about 1.5–2 minutes. Flip with a spatula and cook the second side until golden brown, about 45–75 seconds more. Adjust heat as needed so pancakes cook through without burning.

Keep warm (optional)

If making multiple batches, transfer cooked pancakes to a baking sheet and keep them warm in a 200°F (95°C) oven while you finish cooking the rest.

Serve

Stack 3–4 pancakes to make a short stack. Top with a pat of butter if desired, drizzle with maple syrup, and add fresh berries or sliced banana. Dust with powdered sugar if using. Serve immediately.