Perkins Pancakes Recipe
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.
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
Instructions
- 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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