Giant pancake stack

Giant pancake stack

The Sugar Hit!
Chris Middleton

This is my ultimate buttermilk pancake recipe – it makes the thickest, fluffiest, most heavenly pancakes you can imagine. They’re so thick that my boyfriend calls them Fatty Cakes, which is just one example of how awesome he is. I have three suggestions for how you can and should pimp out this Uncle Buck-sized stack of pancakes:

1. Stir 125 g chopped pecans into the pancake batter, douse the stack with Salted caramel and eat with ice cream.

2. Make a batch of maple-glazed bacon and serve with extra maple syrup and butter.

3. Cover in whatever delicious nonsense happens to be in your refrigerator right now. I’m talking jams, nuts, syrup, chocolate chips, whipped cream – all of it.


Quantity Ingredient
450g plain flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons bicarbonate of soda, (baking soda)
45g caster sugar
1 teaspoon salt
750ml buttermilk
3 eggs
75g butter, melted, plus extra for the pan
ice cream, to serve
sprinkles, to garnish


  1. Put the flour, baking powder, bicarbonate of soda, sugar and salt in a large mixing bowl. Make a well in the centre and add the remaining ingredients. Stir everything together until just combined – don’t over-mix, a few lumps are desirable.
  2. Put a large frying pan over medium heat. When the pan is hot, add a tiny amount of butter, about ½ teaspoon, then dollop in about 125 ml of batter. Spread out to form a 15 cm pancake and cook until the edges set and bubbles appear on the surface. Flip and cook for a further minute or so, and then slide onto a serving platter. Continue until all the batter is used up.


  • This batter is legit. It’s really easy to scale up and down. A third of this batch is the perfect amount for two – and how to make perfect pancakes for two is incredibly powerful knowledge!
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