Perkins Pancakes
Fluffy, golden, and delightfully rich, these Perkins Pancakes bring the ultimate diner-style breakfast straight to your kitchen. Made with simple pantry staples like all-purpose flour, buttermilk, and a touch of vanilla, this recipe creates irresistibly light and tender pancakes with the perfect balance of sweetness. The batter comes together in just minutes, resting briefly to ensure a soft, airy texture. These pancakes are cooked on a greased griddle until beautifully golden brown, delivering that iconic, restaurant-quality finish. Perfectly customizable, serve them stacked high with butter, maple syrup, fresh berries, or even a dollop of whipped cream for a breakfast that feels like a treat every morning. Whether it’s Sunday brunch or a cozy breakfast-for-dinner, Perkins Pancakes are guaranteed to please. Keywords: diner-style pancakes, fluffy pancakes, buttermilk pancakes recipe, easy pancake recipe, homemade pancake breakfast.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 Large eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- Non-stick cooking spray or unsalted butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another medium-sized bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients. Using a spatula or a whisk, stir gently until the batter is just combined. Avoid overmixing; small lumps in the batter are okay.
Set the pancake batter aside to rest for 5 minutes while you heat your cooking surface.
Heat a griddle or a large non-stick skillet over medium heat. Lightly grease the surface with non-stick cooking spray or a small amount of butter.
Using a 1/4 cup measuring cup, pour batter onto the hot griddle or skillet to form pancakes. Leave enough space between each pancake for easy flipping.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip each pancake carefully with a spatula and cook for another 1-2 minutes, or until golden brown on both sides.
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the pan as needed between batches.
Serve the pancakes warm with your choice of toppings: butter, maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 51.4 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 654 mg | 50% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
