Perkins Pancake Recipe (Fluffy & Easy Copycat)
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!
Notes
This Perkins Pancake Recipe is a homemade version inspired by the beloved restaurant-style pancakes—fluffy, golden, and rich with buttery flavor. For best results, use real buttermilk and let your batter rest for 5–10 minutes before cooking. Don't worry if your first pancake isn’t perfect—each one gets better as the pan heats evenly. Feel free to add blueberries, chocolate chips, or even a swirl of peanut butter for a fun twist. Got leftovers? Store them in the fridge and reheat in the toaster for a quick breakfast that still tastes fresh!