Short Stack Pancakes

A stack of pancakes for one topped with lemon slices, blueberries, and powdered sugar on a white plate.

Print Recipe

5 from 8 votes

The perfect batter to make two or three fluffy pancakes.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 263kcal

Author: Sydney Dawes

Equipment

Ingredients

¾ cup all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
⅛ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup milk
1 tablespoon lemon juice
2 tablespoons vegetable oil
2 tablespoon blueberry jammy bits or blueberry jam
½ teaspoon vanilla extract
1 teaspoon cooking oil for the skillet

Instructions

Heat the cooking oil in a skillet or griddle over medium heat while you mix the ingredients. The skillet should be about 375°. You can check the temperature using a digital thermometer.
Add the vegetable oil, milk, lemon juice, and vanilla to a measuring cup, or a small bowl, gently stirring, and letting sit while you assemble the dry ingredients.
In a medium bowl add the flour, baking powder, and sugar. Use a whisk to mix together. If using cinnamon add now.
Add the wet ingredients to the dry and stir until there are no more dry spots. Gently fold in the blueberry jammy bits.
Pour 1/2 for two large pancakes or 1/3 of the batter for three pancakes onto the hot griddle or large skillet. Transferring the batter to a measuring cup makes it easy to get the right amount of batter onto the griddle.

Notes

Spoon the flour into the measuring cup.

Cook the pancakes on medium heat. If you cook them on too high of a heat, they will be burnt on the outside but not cooked through in the middle.

Flip them at the right time. Don’t flip the pancakes until they are ready – when they start to form small bubbles on the surface, they are ready to flip.

Nutrition