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Short Stack with Maple Syrup Recipe

American · Breakfast · 25 min total

A classic American breakfast featuring three fluffy buttermilk pancakes stacked high and drizzled with warm maple syrup. Perfect for a cozy weekend morning.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup pure maple syrup
• 2 tablespoons unsalted butter (for serving)

Instructions

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter or oil.
5. For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, keeping cooked pancakes warm in a low oven.
8. To serve, stack 3 pancakes on each plate. Top with a pat of butter and drizzle generously with warm maple syrup.

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Warm the maple syrup in a small saucepan or microwave before serving.
• Serve with fresh berries or crispy bacon for a complete meal.

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