Perkins Restaurant is famous for its light, fluffy, and golden pancakes. Many people have fond memories of eating stacks of these delicious pancakes at the restaurant. It’s a fun challenge to try and make them at home. With a few simple tricks you can get that same signature fluffiness that makes Perkins pancakes so special.
The secret is in the batter, which creates pancakes that are tender on the inside with slightly crisp edges. This recipe uses common ingredients to get that classic diner taste in your own kitchen. Whether for a family breakfast or a personal treat, these pancakes make any morning feel special.
I’ve spent years getting this copycat recipe just right. It tastes just like the original but has a little extra vanilla for flavor. It’s super easy to whip up on busy mornings, and the smell alone will bring everyone to the kitchen. If you want that classic diner taste, this is it.
Why People Love This Perkins Restaurant Pancake Recipe
People love these pancakes because they’re super fluffy, just like you’d get at a diner. They’re light and airy but don’t get flat. The buttermilk gives them a nice flavor that goes great with syrup or other sweet toppings. It’s a comforting recipe that reminds people of the famous Perkins pancakes, making it perfect for a family breakfast.
This recipe is easy for home cooks because you don’t need many ingredients, and it’s quick to mix. You can also add things like berries or chocolate chips. It brings the taste of a diner to your home, making any morning special.
Related: Original Pancake House Pancake Recipe
Ingredients You’ll Need
This recipe makes about 12 pancakes, serving 4-6 people:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup club soda (for extra fluff)
These create a batter that’s tangy, sweet, and bubbly for perfect lift.
Tools Needed for Preparation
Gather these simple kitchen items:
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Griddle or large non-stick skillet
- Spatula
- Ladle or cup for pouring batter
- Plate for stacking pancakes
Everything is basic, focusing on easy cleanup.
Step-by-Step Instructions to Make the Pancakes
Mix the Dry Ingredients
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together until evenly blended. This ensures the leavening agents are distributed for consistent fluff in every pancake.
Prepare the Wet Ingredients
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Gently stir in the club soda last to preserve its fizz. This mixture adds moisture and that signature tang, with the soda providing extra airiness.
Combine Wet and Dry
Pour the wet ingredients into the dry and stir gently with a whisk until just combined—lumps are okay. Avoid overmixing to keep the batter light and prevent tough pancakes. Let it rest for 5 minutes to activate the bubbles.
Heat the Griddle
Preheat a griddle or skillet over medium heat and add a pat of butter, spreading it evenly. Test with a drop of batter—it should sizzle softly. Proper heat ensures golden edges without burning.
Cook the Pancakes
Ladle about 1/4 cup batter per pancake onto the hot surface, spacing them apart. Cook for 2-3 minutes until bubbles form on top and edges set, then flip with a spatula. Cook another 1-2 minutes until golden and cooked through.
Keep Warm and Stack
Transfer finished pancakes to a warm plate or low oven (200°F) to stay hot while cooking the rest. Stack them up for serving, adding butter between layers if desired. This keeps them soft and ready to enjoy together.
Nutritional Information
Per serving (2 pancakes, without toppings), based on 6 servings. Values are approximate and vary with exact measurements.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 220 | 11% |
| Total Fat | 8g | 10% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 450mg | 20% |
| Total Carbohydrates | 30g | 11% |
| Dietary Fiber | 1g | 4% |
| Sugars | 6g | – |
| Protein | 6g | 12% |
These pancakes offer a good protein boost from eggs and buttermilk, but add toppings mindfully for balance.
Tips for Perfecting Your Perkins Pancakes
- Use room-temperature buttermilk and eggs for smoother batter integration.
- If no club soda, substitute with seltzer or sparkling water for the fizz.
- Don’t press down on pancakes while cooking to maintain fluffiness.
- For thicker stacks, use less batter per pancake and cook slower.
- Test the first one to adjust heat—too hot burns, too low makes them dense.
- Make batter ahead and refrigerate up to 24 hours for convenience.
- Add blueberries or nuts to the batter for a fruity twist.
These pointers help achieve diner-like results every time.
Serving Suggestions
- Drizzle on some maple syrup and toss on a handful of fresh berries for a classic sweet touch.
- Top them with whipped cream and a dusting of powdered sugar if you’re feeling like a dessert-style breakfast.
- Serve them alongside some crispy bacon or sausage for that perfect salty-and-sweet combo.
- Try a fruit compote on top to help cut through the richness of the batter.
- Use two pancakes as the “bread” for a quick peanut butter and banana sandwich.
- For something a bit lighter, pair them with a scoop of yogurt and some crunchy granola.
- If you have leftovers, just pop them in the toaster for a super easy snack later.
These ideas make the pancakes versatile for any meal.
Conclusion
Making these fluffy diner-style pancakes at home is super easy. The secret is the buttermilk, which makes the batter light and bubbly. Whether you’re cooking for the whole family or just yourself, these pancakes are a total crowd-pleaser. Give them a try and enjoy a classic, cozy breakfast right in your own kitchen
FAQ
What gives these pancakes their fluff?
The combination of baking powder, soda, and club soda creates bubbles for lift. Buttermilk adds tenderness without heaviness.
Can I make them dairy-free?
Swap buttermilk with almond milk plus vinegar, and use oil instead of butter. The texture stays close, though slightly less rich.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze individually for longer, reheating in a toaster.
Why is my batter lumpy?
Lumps are normal and dissolve during cooking. Overmixing deflates the batter, so stir just until combined.
Can I double the recipe?
Yes, it scales easily—just mix in a larger bowl. Cook in batches to avoid overcrowding the griddle.
Perkins Restaurant Pancake Recipe
Equipment
- Large mixing bowl
- Whisk or Fork
- Measuring cups and spoons
- Griddle or large non-stick skillet
- Spatula
- Ladle or cup for pouring batter
- Plate for stacking pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted (plus more for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup club soda for extra fluff
Instructions
Mix the Dry Ingredients
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together until evenly blended. This ensures the leavening agents are distributed for consistent fluff in every pancake.
Prepare the Wet Ingredients
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Gently stir in the club soda last to preserve its fizz. This mixture adds moisture and that signature tang, with the soda providing extra airiness.
Combine Wet and Dry
- Pour the wet ingredients into the dry and stir gently with a whisk until just combined—lumps are okay. Avoid overmixing to keep the batter light and prevent tough pancakes. Let it rest for 5 minutes to activate the bubbles.
Heat the Griddle
- Preheat a griddle or skillet over medium heat and add a pat of butter, spreading it evenly. Test with a drop of batter—it should sizzle softly. Proper heat ensures golden edges without burning.
Cook the Pancakes
- Ladle about 1/4 cup batter per pancake onto the hot surface, spacing them apart. Cook for 2-3 minutes until bubbles form on top and edges set, then flip with a spatula. Cook another 1-2 minutes until golden and cooked through.
Keep Warm and Stack
- Transfer finished pancakes to a warm plate or low oven (200°F) to stay hot while cooking the rest. Stack them up for serving, adding butter between layers if desired. This keeps them soft and ready to enjoy together.
