Original Pancake House Pancake Recipe
The original pancake house pancake recipe recreates the fluffy, tangy buttermilk pancakes famous from the restaurant chain. It uses simple ingredients like flour, buttermilk, yeast, and eggs to achieve that signature light texture. The batter rests overnight for optimal flavor development, resulting in golden pancakes with crisp edges. This home version is perfect for weekend brunches, serving up nostalgic comfort food. Overall, it's an easy way to bring restaurant-quality breakfast to your table.
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
Notes
When making this recipe, remember the overnight rest is crucial for the yeast to work its magic, so don't rush it. Use room-temperature ingredients to avoid lumps and ensure even rising. Keep the heat medium to prevent burning, and serve immediately for the fluffiest results. Adjustments like adding milk if the batter thickens too much can help tailor it to your preference.