Pancake Stack with Syrup Recipe
Pancake Stack with Syrup Recipe photo by Taste of Home

Pancake Stack with Syrup Recipe

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Who has time to make from-scratch pancakes and homemade syrup? You do, thanks to this easy recipe from Joan Baskin. "My husband and I enjoy these pancakes with crisp bacon or sausages on the side," she notes from Black Creek, British Columbia. "Sometimes we even have them for supper."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1-1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • SYRUP:
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 2 teaspoons butter
  • 1/2 teaspoon rum extract

Nutritional Facts

3 each: 1097 calories, 32g fat (8g saturated fat), 133mg cholesterol, 1365mg sodium, 189g carbohydrate (127g sugars, 2g fiber), 16g protein


  1. In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown.
  2. Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes. Yield: 6 pancakes and 1 cup syrup.
Originally published as Pancake Stack with Syrup in Quick Cooking January/February 2005, p53

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Reviewed Apr. 3, 2016

"Perfect! Tripled the recipe exactly and added vanilla. Delicious, even reheated."

Reviewed Jan. 8, 2016

"Just made these and they were good. For the syrup, instead of 1/2 tsp rum, I put in 1/4 tsp rum and 1/4 tsp vanilla. Thanks for sharing this recipe!!!"

Reviewed Jun. 5, 2015

"This was really good. I added a teaspoon of vanilla for a little extra flavor."

Reviewed May. 11, 2013

"These are good pancakes; very light and fluffy. The syrup was somewhat thin and I think if I make them again I will use maple syrup instead."

Reviewed Apr. 3, 2012

"I have made this recipe several times and it is always good."

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