It’s hard to beat a warm stack of these pancakes with golden edges and a soft, pillowy center!
The batter is what sets them apart. Buttermilk gives them a slight tang while keeping them light, and just the right balance of baking powder and baking soda helps them cook up fluffy.
A lightly greased pan works best. Too much butter or oil can make the surface greasy, which affects how evenly they cook.
Once the bubbles on top start to pop and stay open, that’s when it’s time to flip. They’ll cook evenly without losing any softness.
How to Make Perkins Pancakes
Ingredients
- 1 cup Flour
- 1 tbsp Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Buttermilk
- 1 Egg
- 2 tbsp Butter (melted)
- 1 tsp Vanilla Extract
- Vegetable Oil (for cooking, about 1 tbsp per pancake)
Step-by-Step Instructions
Step 1:
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Whisk these dry ingredients together until well-blended.
Step 2:
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
Ensure the mixture is smooth and all ingredients are fully incorporated.
Step 3:
Pour the wet mixture into the dry ingredients.
Stir until just combined; be cautious not to overmix.
Lumps in the batter are perfectly fine.
Step 4:
Heat a non-stick skillet over medium heat and add about 1 tablespoon of vegetable oil.
Pour 1/2 cup of batter onto the skillet.
Cook until bubbles form on the surface, and the edges look dry, then flip.
Step 5:
Cook the other side until golden brown.
Repeat with remaining batter, adding more oil to the skillet as needed.
You can keep cooked pancakes warm in an oven set to low heat.
Tips and Tricks for Making This Recipe
Use Fresh Ingredients
Make sure your baking powder and baking soda are fresh to achieve the fluffiest pancakes possible.
This really makes a difference.
Be Gentle When Mixing
Overmixing the batter can result in tough pancakes.
It’s better to leave some lumps than stir too much.
Adjust Heat as Needed
If you notice pancakes browning too quickly, reduce the heat to ensure they’re cooked through without burning.
This keeps them soft inside.
Experiment with Add-Ins
Feel free to add chocolate chips or blueberries to the batter for extra flavor.
These add-ins make any pancake unique.
Keep Pancakes Warm
If cooking for a crowd, keep prepared pancakes warm in an oven set to 200°F.
This way, everyone enjoys a warm breakfast when it’s time to eat!
What to Serve with Perkins Pancakes
Classic Syrup
You can’t go wrong with classic maple syrup drizzled all over your Perkins pancakes.
It’s sweet, sticky, and pairs wonderfully with the fluffy texture.
You might even want to warm it slightly to enhance its flavor.
Fresh Fruit
Fresh berries such as blueberries, strawberries, or raspberries add a refreshing touch to your breakfast.
These fruits not only taste great but bring a burst of color that makes your dish look inviting.
Consider slicing some bananas on the side for added sweetness.
Scrambled Eggs
Balancing the sweetness of pancakes with savory scrambled eggs is one of my faves.
Fluffy and seasoned just right, scrambled eggs make a hearty addition to your meal.
You can sprinkle a little cheese on top for even more flavor!
Savory Bacon
Crispy bacon brings a savory contrast to the sweetness of the pancakes.
The salty and crunchy texture pairs perfectly, making every bite a balanced treat.
Serve it hot!
Grilled Pineapple
For something a little different, grilled pineapple can offer a tropical twist.
Its natural sweetness and slight char bring an exotic touch to your plate.
Plus, the aroma is simply irresistible!
Variations and Substitutions
There’s always fun in trying new twists on an old favorite like Perkins pancakes!
Texture Tweaks
To create a different texture, you can substitute Bisquick with whole wheat flour.
Flavor Swaps
If club soda isn’t available, swap it with sparkling water or lemon-lime soda for a unique flavor profile.
Fat Adjustments
For a rich flavor, use melted butter instead of vegetable shortening. Using coconut oil instead of vegetable oil can add a slight tropical hint.
Sweet Additions
Adding ingredients like blueberries or chocolate chips can transform these into a sweet treat.
Spice and Extract Enhancements
Try flavoring options like a teaspoon of vanilla extract or a bit of cinnamon for a cozy touch.
Dairy Alternatives
For those looking to experiment, use almond or oat milk instead of regular milk to achieve a different taste.
Batter Consistency
You can even make the batter thinner by adding a bit more club soda if you want lighter pancakes.
How to Store Leftover Perkins Pancakes
You’ve enjoyed a delicious stack of pancakes and now it’s time to store the leftovers.
Cooling the pancakes to room temperature is a crucial first step that helps preserve their quality.
Refrigerate
Place them in an airtight container to keep them fresh in the fridge for 2-3 days.
Tip: Separate layers with parchment paper to prevent sticking.
Freeze
For longer storage, you can freeze your pancakes, allowing you to enjoy them later.
After cooling, lay them on a baking sheet lined with parchment.
Once frozen, store in a freezer bag for up to 3 months.
Airtight Tips
Avoid leaving the pancakes exposed to air to maintain their fluffy texture and taste.
A zip-top bag works well, but consider double-bagging if your freezer tends to ice over.
Common Mistakes to Avoid
Batter Consistency
You definitely don’t want your pancake batter too thick or thin.
If it’s too thick, your pancakes will be dense and heavy.
If it’s too thin, they might be more like crepes than pancakes!
Cooking Temperature
Too high a heat can lead to burnt outsides and raw insides.
Make sure your pan is hot but not smoking hot before you start cooking.
If you drop a few drops of water onto the pan, they should sizzle without instantly vaporizing for the perfect temperature!
Mixing Technique
Overmixing your batter can make your pancakes rubbery and tough.
It’s okay if a few lumps remain; they’ll work out as you cook.
Stir gently until everything is just combined.

Perkins Pancakes Recipe
- 1 cup Flour
- 1 tbsp Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Buttermilk
- 1 Egg
- 2 tbsp Butter melted
- 1 tsp Vanilla Extract
- Vegetable Oil for cooking, about 1 tbsp per pancake
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Whisk these dry ingredients together until well-blended.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
- Ensure the mixture is smooth and all ingredients are fully incorporated.
- Pour the wet mixture into the dry ingredients.
- Stir until just combined; be cautious not to overmix.
- Lumps in the batter are perfectly fine.
- Heat a non-stick skillet over medium heat and add about 1 tablespoon of vegetable oil.
- Pour 1/2 cup of batter onto the skillet.
- Cook until bubbles form on the surface, and the edges look dry, then flip.
- Cook the other side until golden brown.
- Repeat with remaining batter, adding more oil to the skillet as needed.
- You can keep cooked pancakes warm in an oven set to low heat.
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