Pancake Short Stack — scrambled eggs, bacon, butter, and maple syrup

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

Instructions

  1. Mix batter gently: Whisk dry and wet separately; combine until just mixed. Lumps are fine — over-mixing makes tough pancakes.
  2. 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.
  3. 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.
  4. 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

Hall tips

Leftovers

Related recipes

Browse more