Here’s a recipe for fluffy, restaurant-style Pancake House Pancakes—soft, thick, and perfectly golden, just like at a classic breakfast spot:
Ingredients (Makes 8–10 pancakes)
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk (or 2 cups milk + 2 tsp vinegar, let sit 5 min)
- 2 large eggs
- 1/4 cup melted butter (plus extra for cooking)
- 1 tsp vanilla extract
Optional toppings: maple syrup, fresh berries, whipped cream, chocolate chips
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Combine:
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined—batter should be slightly lumpy. Avoid overmixing for fluffy pancakes.
- Preheat Pan or Griddle:
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Cook Pancakes:
- Pour 1/4 cup of batter per pancake onto the hot skillet.
- Cook until bubbles form on the surface and edges look set (~2–3 minutes).
- Flip and cook another 2 minutes until golden brown.
- Serve:
- Stack and serve hot with your favorite toppings like maple syrup, fresh fruit, or butter.
💡 Tips:
- For extra fluff, separate the eggs: beat the whites until stiff peaks form, then fold in gently after combining the batter.
- Add-ins like blueberries, chocolate chips, or cinnamon can be mixed in before cooking.
- Keep pancakes warm in a 200°F oven while cooking the rest of the batch.
If you want, I can also give a Crockpot “pancake casserole” version that bakes multiple layers at once—perfect for feeding a crowd without standing at the griddle. Do you want me to do that?
