
Pancake Short Stack
Fluffy stacks, bacon on the side
Fluffy stacks, bacon on the side. Sized for a full crew, with timing that still works when the kitchen gets interrupted.
Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.
1310Cal
67gProtein
125gCarbs
61gFat
Ingredients
- 18 count Large Eggs
- 4 Cups Buttermilk
- 4 Cups All-Purpose Flour
- 2 Lb Thick-Cut Bacon
- 2 Cups Maple Syrup
Instructions
- Mix batter gently: Whisk dry and wet separately; combine until just mixed. Lumps are fine — over-mixing makes tough pancakes.
- Bake bacon, hold oven: Bake bacon at 400°F on sheet pans 15–18 minutes until crisp. Set oven to 200°F to hold finished pancakes and eggs.
- Griddle in batches: Griddle at 375°F: pancakes 2–3 minutes per side until golden; eggs if serving scrambled in batches. Common mistake: heat too high — outside burns before center sets.
- Serve the line: Pancake Short Stack does not wait — call the crew as batches finish. Syrup and butter on the table; backup tray in the 200°F oven.
Tonight's spread
- Plate Pancake Short Stack with sides in separate pans so the crew can mix portions.
- Keep hot items on one side of the table and cold on the other — eggs stay hot, fruit stays cold.
- Line up Pancake Short Stack on the main counter with serving spoons — firefighters grab fast between calls.
- Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Hall tips
- Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
- Taste for salt at the end — hall palates run salty after long shifts.
Leftovers
- Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
- Label trays with date and reheat to 165°F minimum before second shift.
- Large sheet trays
- Instant-read thermometer
- Aluminum foil
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