Pancake Stack with Butter and Syrup

The Pancake Stack with Butter and Syrup is the ultimate breakfast comfort food — soft, fluffy, and melt-in-your-mouth delicious. Nothing beats the sight of golden-brown pancakes stacked high, melting butter sliding down the sides, and warm maple syrup cascading over the top.

This recipe is all about simplicity and satisfaction. The pancakes are tender, airy, and lightly sweet, making them the perfect canvas for your favorite toppings — butter, syrup, berries, or even whipped cream.

Why I Love This Recipe

I love this recipe because it captures the essence of comfort and nostalgia. The smell of pancakes cooking on a griddle fills the kitchen with warmth and happiness.

The texture is perfect — crisp at the edges and pillowy soft in the middle. It’s also foolproof — even beginners can make perfect pancakes with this recipe.

Why It’s a Must-Try Dish

• Classic and universally loved breakfast treat.
• Easy and quick — ready in under 25 minutes.
• Perfectly soft and fluffy texture every time.
• Customizable with endless topping options.
• Brings a cozy, diner-style breakfast right to your kitchen.

Once you make these pancakes, you’ll never go back to store-bought mixes again!

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Servings and Calories

• Servings: 4 (makes about 8 pancakes)
• Calories: ~250 kcal per pancake (including butter and syrup)

Cuisine and Course

• Cuisine: American
• Course: Breakfast / Brunch / Dessert

Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt

Wet Ingredients:

• 1 ¼ cups milk (whole or low-fat)
• 1 large egg
• 3 tablespoons melted butter (plus more for cooking and topping)
• 1 teaspoon vanilla extract (optional)

For Serving:

• Butter, for topping
• Maple syrup, to drizzle generously
• Optional: Fresh fruits, whipped cream, or chocolate chips

Simple Cooking Directions

1. Whisk dry ingredients together.
2. Mix wet ingredients in another bowl.
3. Combine both mixtures gently — don’t overmix.
4. Cook on a hot pan until golden.
5. Stack, top with butter, and pour syrup. Enjoy!

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet mixture into the dry ingredients.
4. Gently stir until combined — the batter should be slightly lumpy (overmixing makes pancakes tough).

Step 2: Cook the Pancakes

1. Heat a non-stick pan or griddle over medium heat.
2. Lightly grease it with butter or oil.
3. Pour about ¼ cup of batter for each pancake.
4. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
5. Flip and cook another 1–2 minutes until golden brown.
6. Repeat with remaining batter, adding butter to the pan as needed.

Step 3: Stack and Serve

1. Stack the pancakes on a plate — three or four high for the classic look.
2. Add a pat of butter on top of the stack.
3. Drizzle warm maple syrup generously over the pancakes.
4. Serve immediately while hot and fluffy.

How to Serve

Serve pancakes warm and stacked tall with:

• Classic combo: Butter and maple syrup.
• For extra indulgence: Add sliced bananas, berries, or whipped cream.
• For a crunchy twist: Sprinkle nuts or granola on top.
• Pair with coffee, orange juice, or hot chocolate for a perfect breakfast experience.

Additional Recipe Tips

• Let the batter rest for 5 minutes before cooking — it makes pancakes fluffier.
• Use medium heat to avoid burning.
• For even cooking, don’t press down the pancakes while cooking.
• Wipe the pan between batches for perfectly golden pancakes.
• Keep cooked pancakes warm in a low oven (90°C / 200°F) while you finish cooking the rest.

Variations

Banana Pancakes: Add mashed bananas to the batter.
Chocolate Chip Pancakes: Mix in mini chocolate chips.
Berry Pancakes: Fold in blueberries or strawberries before cooking.
Whole Wheat Pancakes: Substitute half the flour with whole wheat flour.
Buttermilk Pancakes: Use buttermilk instead of milk for tangy richness.

Freezing and Storage

To Store:

• Store leftover pancakes in an airtight container in the fridge for up to 3 days.

To Freeze:

• Stack pancakes with parchment paper between each and place in a freezer-safe bag.
• Freeze for up to 2 months.

To Reheat:

• Microwave for 20–30 seconds or toast in a pan or toaster until warm.

Special Equipment Needed

• Mixing bowls
• Whisk or fork
• Non-stick frying pan or griddle
• Measuring cups and spoons
• Spatula

Frequently Asked Questions

Q1. Can I make the batter ahead of time?
It’s best to make it fresh, but you can refrigerate it for up to 12 hours. Stir before using.

Q2. Why are my pancakes flat?
Flat pancakes usually happen if the batter is overmixed or the baking powder is old.

Q3. Can I make pancakes without eggs?
Yes — replace the egg with ¼ cup of applesauce or mashed banana.

Q4. What’s the best syrup for pancakes?
Pure maple syrup gives the best classic flavor, but honey or caramel syrup also work well.

Q5. How do I make my pancakes extra fluffy?
Use buttermilk and separate the egg — whisk the white and fold it into the batter before cooking.

Conclusion

The Pancake Stack with Butter and Syrup is a timeless breakfast that never goes out of style. It’s warm, soft, golden, and dripping with buttery sweetness — a dish that feels like a weekend morning no matter what day it is.

Perfectly fluffy and irresistibly delicious, these pancakes bring joy to both kids and adults alike. Whether served for breakfast, brunch, or even dessert, this classic recipe is guaranteed to make your mornings special.