Do you love those moist, fluffy, buttery Perkins pancakes recipe, but don’t want to go to the restaurant? Trust me, you can make them right at home in restaurant style, simply and easily.
I wanted to try this recipe in my kitchen. When I tried restaurant-style pancakes at home, they were not the same restaurant. After many tries. I finally nailed it and now I am sharing the recipe with you.”
Whether you are looking for the best Perkins pancake recipe or a simple and easy pancake, enough for beginners, this one’s for you.
Craving something savory? Don’t miss our copycat Perkins Potato Pancake Recipe, it is a perfect balance of crispy and tender!
Table of Contents
Why You’ll Love This Restaurant-Style Pancakes
- Tastes just like the restaurant (but cheaper!)
- Simple ingredients
- Ready in 15 minutes
If you want soft, tasty pancakes or a Perkins-style breakfast, this Perkins breakfast recipe is for you and perfect for every Sunday breakfast.
Why Perkins Pancakes Recipe Is Famous
Here is why people crave them:
- Super soft inside (like a pillow!) with a perfect golden outside
- Just the right amount of sweetness
- They are big and filling
Perkins has been making these pancakes for over 60 years. That is why their Perkins recipe is so famous.
Trust me, you can make the same taste at home with this recipe.
Ingredients for Perkins Buttermilk Pancake Recipe
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 ¼ cups buttermilk
- 1 large egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
Optional Extras:
- ½ cup blueberries or chocolate chips
- Extra butter for greasing
Secret Ingredients That Make Perkins Pancakes So Special
Want to know why Perkins’ pancakes taste so tasty? It’s all about their secret ingredients.
Super Soft Flour
They use a special mix that makes pancakes fluffy like clouds.
Buttermilk Powder
This makes pancakes tangy and moist (the secret to no-dry pancakes!)
Melted Butter
Lots of butter-rich, yummy flavor in every bite.
A Tiny Bit of Sugar
Just enough to make them sweet but not too sweet
Baking Powder
This is what makes them puff up tall on your plate!
Perkins chefs let the batter rest for 10 minutes, which makes it even fluffier.
Now you know the secret kitchen magic! Want to try making them? Our easy copycat Perkins Pancake recipe helps you bake perfect pancakes every time!
The Perfect Perkins Pancake Batter Consistency
This batter is similar to the Perkins pancake mix recipe, using simple ingredients you already have at home.
- It should look like a thick mixture, not watery not doughy. Just smooth and creamy.
- Slow ribbon drips when you lift the spoon batter should flow slowly like honey.
- Small lumps are good – Don’t overmix. Tiny flour spots disappear when cooking.
- Thick enough to mound a spoonful should sit briefly before spreading out.
- Bubbles form while resting which means the baking powder is working.
- Adjust with 1 Tbsp at a time:
- Too thick add milk
- Too thin add flour
- The finger test Dip a finger batter should coat it lightly but not gloop off.
How to Make Perkins Pancakes at Home (Step-by-Step)
Mix the Dry Ingredients
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Mix in a bowl all together with a spoon
Mix the Wet Ingredients
In another bowl and add
- Buttermilk
- Egg
- Melted butter
- Vanilla Extract
Keep whisking until it looks smooth and fluffy
Mix, Combine, and Wet Ingredients
Pour the wet mix into the dry mix just until combined
Let it Rest
- Wait 5 minutes
- Watch little bubbles appear, that’s the magic working
Heat the Pan
- Medium heat is perfect
- Test with a water drop – it should dance on the pan
Cook the Pancakes
- Pour ¼ cup batter per pancake
- Wait until you see bubbles, and the edges look dry
- Cook the other side for 1-2 minutes until golden
- Poke the center, it should soft back
Serve The Pancakes
- Stack them high
- Add butter
- Pour syrup in slow spirals
- Want to make it so fruity you can add strawberries and blueberries
What Makes These Perkins Pancakes So Fluffy and Buttery?
The Buttermilk Secret (Even If You Don’t Have Any)
To recreate the classic Perkins restaurant pancake recipe so don’t skip the buttermilk because it gives that signature tang and fluff
- Take 1 cup of regular milk
- Add 1 tablespoon lemon juice or white vinegar
- Wait 5 minutes (it will get thick and curdled – that’s perfect!)
- Cold buttermilk works best – keeps the batter chilled
Measuring Ingredients Perfectly
- Spoon flour into measuring cup (don’t scoop!)
- Level off with a knife (no packed flour)
- Sugar measurement:
- 2 tablespoons = just the right sweetness
- Use the same spoon for baking powder/soda
The Resting Step (Don’t Skip)
- Because the baking powder activates
- Gluten relaxes (makes tender pancakes)
- Bubbles form (this means it’s working)
- Time needed: 5-10 minutes
- Surface gets bubbly
Tips for Perfect Perkins Pancakes Every Time
Your Pancakes Are Flat, Not Fluffy
Overmixing the batter
Stir the batter only until the flour disappears. Small lumps are okay. Overmixing breaks the air bubbles and makes pancakes dense.
Pancakes Are Too Thin or Runny
The batter is too watery
Add 1 tablespoon of flour at a time until the batter is thick and smooth, not runny. It should slowly drip off a spoon, not pour like milk.
If you’re looking for a version without leavening agents, check out my Pancake Mix Recipe without baking powder.
Dry or Rubbery Pancakes
Skipping buttermilk or resting time
Use real or homemade buttermilk and always let the batter rest for 5–10 minutes. This relaxes the gluten and activates the baking powder for soft, moist pancakes.
Pancakes Burn or Cook Unevenly
Use medium heat. Test your pan by sprinkling a drop of water it should sizzle, not pop aggressively. A nonstick skillet or griddle works best.
Sticky or Undercooked Centers
Wait until bubbles form on the surface and the edges look dry before flipping. Also make sure your batter isn’t overly thick add a little milk if needed.
Tough or Chewy Texture
Using packed flour
Spoon flour into the measuring cup and level with a knife. Scooping packs too much flour leading to tough pancakes.
Storage & Reheating Tips for Perkins-Style Pancakes
Storing Leftovers:
Got extra pancakes? No problem! Let them cool completely (this keeps them from getting soggy) then stack them between sheets of parchment paper to prevent sticking. Pop them in an airtight container or a resealable freezer bag they will stay fresh in the fridge for 2-3 days or the freezer for up to 2 months.
Reheating
Want that just made taste? Skip the microwave. For crispy edges and fluffy texture, try these tricks.
Toaster/Toaster Oven: Quick and easy.Toast on medium until warm perfect for reviving that golden crunch.
Oven Method: Preheat to 350°F (175°C) place pancakes on a wire rack (so they don’t steam) and heat for 5-8 minutes.
Skillet Revival
A little butter in a pan over medium heat brings back that diner-fresh magic in minutes.
Freezer Hack
Craving a quick breakfast? Freeze fluffy Perkins pancakes in single portions grab, reheat and drizzle with syrup for a no-fuss morning
Perkins Pancake Recipe Nutritional Information
According to FatSecret. One Perkins-style pancake has around 210 calories, 7g fat, 31g carbs, 5g sugar, and 5g protein
More Breakfast Recipes You’ll Love
- Rhodes Cinnamon Rolls
- Guava and Cheese Pastries
- Banana bread
- Funfetti Cake Mix Cookies
- Copycat Perkins Pumpkin Pancake
FAQs
Q: How do I make perfect pancakes for the first time without failing?
• Use this foolproof ratio:
- 1 cup flour
- 1 cup milk
- 1 egg
- 2 tsp baking powder
• Cook on medium-low heat (not high!)
• Flip when you see 10+ bubbles
How can I make easy pancakes with few ingredients?
- Try 3-ingredient pancakes:
- 1 banana + 2 eggs + ¼ cup flour
- Mix and cook like regular pancakes
- For Health-Conscious Cooks
Q: How to make healthy pancakes that actually taste good?
- Swap: White flour oat flour/whole wheat
- Stir in 1 tablespoon of chia seeds or ground flax for a healthy boost.
- Top with Greek yogurt instead of syrup
Q: Can I make protein pancakes without powder?
- Yes use cottage cheese in batter
- Egg whites instead of whole eggs
- Almond flour for extra protein
Q: How to make pancakes without measuring cups?
- 1 cup = coffee mug
- 1 tbsp = soup spoon
- 1 tsp = teaspoon from your drawer
Q: Can I use pancake mix when I’m out of ingredients?
- Add 1 tsp vanilla
- Mix in ½ cup yogurt
- Let batter rest 5 minutes
Q: Why are my pancakes gummy inside?
- Overmixing the batter
- Using too much banana/applesauce
- Not cooking at a hot enough temperature
Q: How do restaurants get pancakes so fluffy?
- Let batter rest 30+ minutes
- Use pastry flour instead of all-purpose flour
- Cook on commercial griddles at 375°F
Q: Vegan pancake substitutes that work?
- 1 tbsp chia + 3 tbsp water
- ½ mashed banana
- ¼ cup applesauce
Q: Can I refrigerate pancake batter overnight?
- Store in an airtight container
- Don’t stir the next morning
- Add a splash of milk if too thick
Q: How to reheat pancakes so they are not soggy?
- Toaster (for crispness)
- Oven at 350°F for 5 mins
- Air fryer 3 mins at 320°F
Q: What can add to pancakes to make them special?
- Crushed Oreos
- Rainbow sprinkles
- Chocolate chips + peanut butter swirl
Craving Those Classic Perkins Pancakes?
You know the ones fluffy on the inside, crispy around the edges with that rich buttery flavor you can’t forget. Perkins’ pancakes were legendary and this recipe nails that same cozy diner taste. The secret? Buttermilk makes them soft and tasty, butter adds rich flavor, and a hot pan gives them a golden crust.
Final Thoughts
You’ve got all the secrets now – the cold buttermilk trick, the “lumpy batter is good” rule, and that golden medium heat sweet spot. But the real magic of the fluffy Perkins Pancake Recipe is your excitement to try it! Those first bubbles popping up in the pan? That’s your breakfast cheering you on.
- So tomorrow morning, let’s do this:
- Tie your apron like a pancake superhero
- Whisper “fluffy powers activate!” as you mix
- Send me a photo of your tallest, most golden stack
So there you have it — a simple yet delicious copycat Perkins recipe with buttermilk. Whether you’re recreating the Perkins pancakes recipe for a weekend breakfast or trying out a recipe for Perkins pancakes for the first time, I hope this brings that diner magic to your kitchen.
Easy And Fluffy Copycat Perkins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 ¼ cups buttermilk
- 1 large egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
Optional
- ½ cup blueberries or chocolate chips
- Extra butter for greasing the pan
Instructions
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet mix into the dry mix and stir gently until just combined. Don’t overmix a few lumps are fine.
- Let the batter sit for 5–10 minutes to make the pancakes fluffier.
- Heat a non-stick pan or griddle on medium heat. Grease lightly with butter.
- Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on top and the edges look dry (about 2 minutes). Flip and cook another 1–2 minutes until golden brown.
- Stack the pancakes high, add a pat of butter, and pour syrup on top. You can also add fruits like strawberries or blueberries.
Recipe Tips
- No buttermilk? Use 1 cup milk + 1 tbsp lemon juice. Let it sit 5 minutes.Too thick? Add 1 tbsp milk at a time.Too thin? Add 1 tbsp flour.Resting time = fluffier pancakes!
