McGriddle Pancake Stack (Printer-Friendly Layout)
Stacked pancakes with gooey cheese, crunchy bacon, sausage, plus a splash of maple syrup make mornings awesome.
# Ingredients You'll Need:
→ Pancake Batter
01 -
5 ml vanilla extract
02 -
60 g unsalted butter, melted
03 -
2 large eggs
04 -
360 ml buttermilk
05 -
2 g baking soda
06 -
2 g fine salt
07 -
10 g baking powder
08 -
25 g granulated sugar
09 -
250 g all-purpose flour
→ Fillings
10 -
4 slices American cheese
11 -
4 cooked pork sausage patties
12 -
8 slices cooked bacon
13 -
80 ml maple syrup
# Step-by-Step Instructions:
01 -
Bring those breakfast stacks to the table while they're still cozy. Add a bit more syrup if you want.
02 -
Pop a second pancake on top and gently press so everything holds together. Do the same with the rest.
03 -
Put down one pancake, pour on the warm syrup, stack a slice of cheese, pop on a sausage patty, then throw a bacon strip on top.
04 -
Move the cooked sausage over to a plate and keep them warm so they're ready when you build everything.
05 -
Fry sausage patties in your skillet over medium. Flip after a few minutes and cook till the inside hits 71°C.
06 -
Put bacon in a hot skillet, cook both sides until they reach your crispiness level. Move onto paper towels.
07 -
Heat maple syrup in a saucepan on low and stir every so often until it's just warm.
08 -
Place finished pancakes onto a plate and loosely cover. Keep making pancakes with the rest of your batter, oiling the pan every round.
09 -
Turn the pancakes with a spatula and let them go for another minute or two, till they're golden on both sides.
10 -
Pour out 60 ml of batter for each pancake onto your hot skillet. Let them cook until edges look solid and you see bubbles.
11 -
Spread just a little oil or butter on your pan so nothing sticks.
12 -
Set your skillet or griddle to medium and let it heat up until it's ready to go.
13 -
Add the wet stuff to the dry stuff in your bigger bowl. Use a spatula or big spoon to gently mix everything around. Don't make it too smooth—lumps are good.
14 -
Take your buttermilk and egg blend, and stir in the vanilla and melted butter. Mix just enough to bring them together.
15 -
Crack the eggs into a fresh bowl, add buttermilk, and whisk till you have a smooth blend.
16 -
Dump your flour, sugar, baking powder, salt, and baking soda into a big bowl. Whisk it all up so it looks evenly mixed.
# Extra Tips and Tricks:
01 -
Don't stir pancake batter too much. A few lumps actually keep them nice and fluffy.
02 -
Go for a non-stick pan to make flipping pancakes way easier.
03 -
Want super crispy bacon? Fry it a bit longer to get that deep, golden crunch.
04 -
You can swap in pecan or butter-flavored syrup if you want something different from maple.
05 -
Toss in a pinch of cayenne to the batter for a gentle kick of spice at the end.