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Pancake Stack with Syrup

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
    6 pancakes and 1 cup syrup

Ingredients

  • 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

Directions

  • 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.
  • Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.
Nutrition Facts
3 each: 1097 calories, 32g fat (8g saturated fat), 133mg cholesterol, 1365mg sodium, 189g carbohydrate (127g sugars, 2g fiber), 16g protein.

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Reviews

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Average Rating:
  • brianneosborn
    May 14, 2018

    These were fantastic! Like other reviewers, I added vanilla.

  • hkarow9713
    Jan 16, 2018

    Very good and very easy to double the recipe to make more and freeze remaining for quick breakfasts. They were very light and fluffy and had goof flavor. I wasn't too find of the syrup, but I'm a lover of real maple syrup, so it wasn't anything wrong with the recipe.

  • AllisonO
    Jan 4, 2017

    This will likely replace my regular recipe that I've used for years! The pancakes are so fluffy...much fluffier than Others I've made. I did add some chocolate chips to a few of them for my son, and I subbed unsweetened applesauce for half of the cooking oil called for to cut down on some of the fat, but otherwise stuck to the original recipe. A five-star keeper!

  • Sharonville
    Apr 3, 2016

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

  • 1982shorty
    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!!!

  • kim3hab
    Jun 5, 2015

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

  • katlaydee3
    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.

  • maryvandorin
    Apr 3, 2012

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

  • Chris Recipes
    Apr 21, 2010

    These are amazing...... a great morning treat!

  • nataliepooh
    Feb 7, 2010

    This is a perfect-size breakfast for the kids and me. I substitute half of the all-purpose flour with whole wheat flour, for great taste and nutrition.