These adorable and tasty pancake stacks will take center stage at your breakfast table. The thick batter prevents running and keeps each pancake true to its form. Of course, this recipe can be used for regular-sized pancakes as well.
- Cook & Prep: 40 m
- Serving: 18
Make the Pancakes
Combine all ingredients except for oil and garnish in a large bowl. Beat until smooth.
Heat oil in a large frying pan. Drop batter by tablespoonfuls into frying pan. (See tip.)
Fry until tiny bubbles form on top. Flip over and fry on the other side.
To make pancake stacks, use one tablespoon of batter for the bottom pancake, three-fourths tablespoon batter for the middle pancake, and half a tablespoon of batter for the top.
To assemble the stacks, layer a small pancake atop a medium pancake, and both atop a large pancake. Place a toothpick through the center of each stack. Garnish with blueberries and mint leaves and drizzle with maple syrup.
Pancake batter freezes very well. The prepared stacks can be refrigerated for up to one week.