Ever walked into an Original Pancake House and smelled those amazing pancakes? They’re famous for a reason golden, fluffy, and delicious. This original pancake house pancake recipe brings that restaurant magic straight to your kitchen, using simple ingredients to create light and airy buttermilk pancakes with a hint of tang and sweetness.
These are easier to make at home than you might think. You just need to plan ahead a little to let the batter rest, but it’s totally worth it. You’ll get pancakes that are soft inside, a little crispy on the edges, and perfect for a cozy breakfast with loved ones.
Why People Love This Original Pancake House Pancake Recipe
It all starts with how they feel in your mouth, they’re super fluffy. That’s because the batter sits overnight, which makes the flavor even better.
People love the slightly tangy taste from the buttermilk, which goes great with syrup or other sweet toppings. It’s a classic taste that also feels a little special.
Lots of people say these pancakes remind them of breakfast when they were kids, but even tastier, like you’d get at a restaurant. Plus, the recipe is easy enough for anyone to make at home.
A Brief History of the Original Pancake House
In 1953, two people named Les Highet and Erma Hueneke started The Original Pancake House in Portland, Oregon. Their goal was to make real, traditional pancakes using old family recipes.
They used recipes from both Europe and America to create unique dishes like the Dutch Baby and apple pancakes. The restaurant became a chain and spread across the country, famous for using good ingredients and making their pancake batters from scratch.
Today, it remains family-oriented, with locations across the U.S. For more about the restaurant, visit The Original Pancake House. Their commitment to tradition inspires home versions like this one.
They stood out from other diners because they used fresh, top-notch ingredients. They didn’t use pancake mixes—everything was made fresh every day.
As time went on, they added crepes, waffles, and omelets to the menu, but pancakes were always the main attraction. This recipe helps you get that same great taste without needing special restaurant tools.
People who visited in the early days remember the special yeast batters, which made the pancakes fluffy and flavorful. It’s the secret to what makes their buttermilk pancakes so different and delicious.
Ingredients You’ll Need
Here’s what you’ll gather for about 8-10 pancakes:
- 2 cups all-purpose flour (or bread flour for extra chew)
- 2 cups buttermilk, at room temperature
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2 tablespoons vegetable oil
- 4 large eggs
- 1/2 cup heavy cream
- Butter or oil for cooking
These amounts are scaled for home use. Adjust sugar if you prefer less sweetness.
Tools and Equipment
You’ll need basic kitchen items:
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Skillet or griddle
- Spatula for flipping
- Plastic wrap for covering batter
- Refrigerator for overnight rest
A non-stick surface helps prevent sticking. If using an electric griddle, set it to 375°F.
Step-by-Step Instructions
This recipe involves an overnight step for the best flavor. Plan accordingly.
Prepare the Buttermilk Mixture
Warm up the buttermilk a little in the microwave or on the stove until it feels just warm (not hot). Add the yeast, mix it in, and let it sit for 5 minutes until it starts to look foamy. Then, mix in the baking soda—it helps the dough rise. Set it aside for now.
Mix the Dry Ingredients
In a big bowl, mix the flour, sugar, salt, and baking powder through a sifter to get rid of any lumps and spread everything evenly.
Make a hole in the middle of the mixture, pour in the vegetable oil, and stir it gently.
Combine Wet and Dry
Now, pour the buttermilk mixture into the dry ingredients. Stir them together just a little bit. It’s okay if there are some lumps.
In another bowl, beat the eggs until they’re light and bubbly. Then, gently mix the eggs into your batter.
Rest the Batter
Cover the bowl with plastic wrap and put it in the fridge overnight (or for at least 8 hours). Letting the batter rest is the secret to getting that authentic flavor, so don’t skip this step
Finish the Batter in the Morning
Take the batter out of the fridge and mix in the heavy cream until it’s smooth. Let it sit for 15 minutes to reach room temperature. It should be thick but easy to pour.
Cook the Pancakes
Heat a pan on medium and add some butter or oil. Pour in 1/4 cup of pancake batter for each pancake. Cook for 1-2 minutes, until you see bubbles on top, then flip and cook the other side for about 1 minute until golden.
Serve Immediately
Put the pancakes on a plate and keep them warm. If you’re making a lot, you can keep them warm in the oven. Add your favorite toppings like butter and syrup, and eat them while they’re hot
Nutritional Information
Here’s a rough idea of the nutrition for 3 plain pancakes (no toppings). The numbers might change depending on the ingredients.
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 670 kcal | 34% |
| Total Fat | 20 g | 26% |
| Saturated Fat | 10 g | 50% |
| Cholesterol | 80 mg | 27% |
| Sodium | 1050 mg | 46% |
| Total Carbohydrates | 117 g | 43% |
| Dietary Fiber | 1 g | 4% |
| Sugars | 81 g | – |
| Protein | 7 g | 14% |
This info draws from similar restaurant servings. Home versions might differ slightly based on exact measurements.
Tips for Perfect Pancakes
- Use room temperature ingredients for better batter and fluffier pancakes.
- Don’t mix the batter too much. A few lumps are fine and will keep the pancakes soft.
- Check if the griddle is ready by dropping some water on it. It should sizzle, but not disappear instantly.
- Wipe the pan between batches to avoid leftover bits burning.
- If the batter feels too thick after sitting, just add a little milk to thin it out.
- Play around with different flours! Bread flour makes sturdier pancakes, while all-purpose flour keeps them fluffy.
These small adjustments can make a big difference in your results.
Serving Suggestions
- .Classic: Add butter and warm maple syrup for the classic taste.
- Fruity: Top with fresh berries, banana slices, or fruit sauce for natural sweetness.
- Nutty: Sprinkle some nuts like pecans or walnuts and add a bit of honey.
- Indulgent: Add whipped cream and chocolate chips for a sweet treat.
- Savory: Serve with bacon or sausage for a hearty breakfast.
Serve with coffee or orange juice to complete the meal. These pancakes shine in simple setups.
Variations to Try
Once you’ve got the hang of the basic recipe, it’s time to have some fun and mix things up.
- For a fruity twist: Gently stir some fresh blueberries into the batter.
- For chocolate fans: Add a bit of cocoa powder and some chocolate chips to make them extra rich.
- To make them gluten-free: Just switch out the regular flour for a gluten-free version. The yeast will still make them rise nicely.
- For a hint of spice: Let a vanilla bean or a cinnamon stick sit in the buttermilk for a while before you use it.
- For a fresh, bright flavor: Add a little lemon zest to the batter. It’s especially nice on a spring morning.
These simple changes let you put your own spin on the pancakes while keeping what makes them great.
Conclusion
Making your favorite restaurant dishes at home is always fun and rewarding. This fluffy buttermilk pancake recipe is perfect for a special breakfast.
Try it out on a relaxed weekend morning—you’ll love the homemade goodness. With a little prep the night before and fresh ingredients, you’ll get light, tasty pancakes everyone will enjoy. This recipe is sure to become a family favorite.
FAQ
What makes these pancakes different from regular ones?
The overnight rest with yeast gives them a unique rise and tangy depth, similar to the restaurant’s method. It results in extra fluffiness without being heavy.
Can I skip the overnight step?
You can, but the flavor won’t develop as fully. For best results, plan ahead – it’s key to that authentic taste.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a toaster or oven to restore crispness.
Are these pancakes freezer-friendly?
Yes, freeze in a single layer, then transfer to a bag. Thaw and reheat for quick meals.
Can I use substitutes for buttermilk?
Mix milk with lemon juice or vinegar as a stand-in. It mimics the tang but might alter texture slightly.
Why add heavy cream in the morning?
It enriches the batter, making the pancakes more tender and moist. Don’t skip it for the full effect.
Original Pancake House Pancake Recipe
Equipment
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Skillet or griddle
- Spatula for flipping
- Plastic wrap for covering batter
- Refrigerator for overnight rest
Ingredients
- 2 cups all-purpose flour or bread flour for extra chew
- 2 cups buttermilk at room temperature
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 packet 2 1/4 teaspoons active dry yeast
- 2 tablespoons vegetable oil
- 4 large eggs
- 1/2 cup heavy cream
- Butter or oil for cooking
Instructions
Prepare the Buttermilk Mixture
- Warm up the buttermilk a little in the microwave or on the stove until it feels just warm (not hot). Add the yeast, mix it in, and let it sit for 5 minutes until it starts to look foamy. Then, mix in the baking soda—it helps the dough rise. Set it aside for now.
Mix the Dry Ingredients
- In a big bowl, mix the flour, sugar, salt, and baking powder through a sifter to get rid of any lumps and spread everything evenly.
- Make a hole in the middle of the mixture, pour in the vegetable oil, and stir it gently.
Combine Wet and Dry
- Now, pour the buttermilk mixture into the dry ingredients. Stir them together just a little bit. It’s okay if there are some lumps.
- In another bowl, beat the eggs until they’re light and bubbly. Then, gently mix the eggs into your batter.
Rest the Batter
- Cover the bowl with plastic wrap and put it in the fridge overnight (or for at least 8 hours). Letting the batter rest is the secret to getting that authentic flavor, so don’t skip this step
Finish the Batter in the Morning
- Take the batter out of the fridge and mix in the heavy cream until it’s smooth. Let it sit for 15 minutes to reach room temperature. It should be thick but easy to pour.
Cook the Pancakes
- Heat a pan on medium and add some butter or oil. Pour in 1/4 cup of pancake batter for each pancake. Cook for 1-2 minutes, until you see bubbles on top, then flip and cook the other side for about 1 minute until golden.
Serve Immediately
- Put the pancakes on a plate and keep them warm. If you’re making a lot, you can keep them warm in the oven. Add your favorite toppings like butter and syrup, and eat them while they’re hot
