Tall Stack Giant Pancakes with Maple Butter Drizzle

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes stacked high, inspired by the towering height of Robert Wadlow, served with a rich maple butter drizzle. This American-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

2 cups all-purpose flour
2 1/2 tsp baking powder
2 tbsp granulated sugar
1/2 tsp salt
1 3/4 cups whole milk
2 large eggs
4 tbsp unsalted butter, melted
1 tsp vanilla extract
4 tbsp unsalted butter (for maple butter drizzle)
1/3 cup pure maple syrup

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Instructions

Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 2 1/2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt until evenly combined.
Step 2: In a separate medium bowl, beat 2 large eggs with 1 3/4 cups whole milk, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined; lumps are okay. Let the batter rest for 5 minutes.
Step 4: Heat a large non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
Step 5: Flip each pancake and cook for another 2 minutes until golden brown and cooked through. Repeat with remaining batter, stacking pancakes on a plate.
Step 6: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 1/3 cup pure maple syrup and heat just until combined and warmed.
Step 7: Drizzle the warm maple butter mixture generously over the tall stack of pancakes before serving.