Not So Short Stack Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate medium bowl or large measuring cup whisk the buttermilk, egg, melted butter, and vanilla extract (if using) until smooth and homogenous.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until almost combined — small lumps are fine. Do not overmix. Let the batter rest 5 minutes; it will thicken slightly as the baking powder/soda activate.

Preheat griddle

While batter rests, preheat a nonstick skillet or griddle over medium heat (about 350°F / 175°C if using a thermometer). Lightly brush or spray with melted butter or oil.

For three medium pancakes, spoon or pour about 1/3 cup of batter per pancake onto the hot griddle, leaving 2–3 inches between pancakes. Cook until the edges set and bubbles form on the surface (about 2–3 minutes). When bubbles begin to pop and the undersides are golden brown, flip with a spatula and cook the second side until golden and cooked through, about 1–2 minutes more.

Transfer cooked pancakes to a warm plate and keep loosely covered in a low oven (200°F / 95°C) while cooking remaining pancakes. Brush griddle lightly with butter between batches if needed. Yield: three pancakes per stack.

If using bacon

Heat a large skillet over medium heat. Add the 3 bacon strips in a single layer and cook, turning occasionally, until crisped to your preference, about 6–10 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. For faster cooking and even crisping, you can bake bacon on a rimmed sheet at 400°F (200°C) for 12–18 minutes.

If using sausage links

Place the 3 sausage links in a skillet over medium heat. Cook, turning frequently, until browned on all sides and cooked through (internal temperature 160°F / 71°C), about 10–12 minutes. Alternatively, simmer in a small amount of water for 5 minutes then brown in the pan to finish.

Stack three pancakes on each plate. Top with the cooked bacon strips or sausage links alongside. Add a pat of butter on the pancakes, drizzle with maple syrup (about 2–3 tablespoons or to taste), and dust with powdered sugar if desired. Serve immediately.

Leftovers: Cool completely, wrap tightly, and refrigerate up to 2 days or freeze separated with parchment. Reheat in oven or toaster.