Perkins Restaurant Pancake Recipe
The Perkins Restaurant Pancake Recipe recreates the diner's fluffy buttermilk pancakes with a light, airy texture from club soda and tangy buttermilk for that classic breakfast appeal. Simple to mix with everyday ingredients, it yields about 12 pancakes ideal for stacking high with toppings. This home version captures Perkins' signature fluff without the restaurant wait, perfect for lazy weekends. Customizable and quick, it's a family favorite that brings diner comfort to your table. Enjoy the golden edges and tender centers in every bite.
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.
Notes
When making this Perkins Restaurant Pancake Recipe, let the batter rest briefly to enhance fluffiness from the bubbles, and avoid overmixing to prevent toughness. Use medium heat for even cooking without burning the edges, and fresh buttermilk for the best tang. Stack and serve immediately while hot, adding butter between layers for that authentic diner melt. Experiment with add-ins like berries gently folded in at the end.