Tall Stack Giant Pancakes with Maple Butter Drizzle
Fluffy pancakes stacked high, inspired by the towering height of Robert Wadlow, served with a rich maple butter drizzle. This american-inspired breakfast 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tall Stack Giant Pancakes with Maple Butter Drizzle take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Tall Stack Giant Pancakes with Maple Butter Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Tall Stack Giant Pancakes with Maple Butter Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tall Stack Giant Pancakes with Maple Butter Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tall Stack Giant Pancakes with Maple Butter Drizzle?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
