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Perkins Buttermilk Pancakes
Created by: Howcan Team
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
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup and fresh berries for serving
Instructions
- In a large bowl, whisk together 2 cups of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- In a separate bowl, whisk together 2 cups of buttermilk, 2 large eggs, 1/4 cup of melted unsalted butter, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, greasing the griddle as needed.
- Serve the pancakes warm with maple syrup and fresh berries. Enjoy!
Perkins Buttermilk Pancakes have been a beloved breakfast staple since the first Perkins Restaurant & Bakery opened in 1958 in Cincinnati, Ohio. These fluffy, golden pancakes are made with the perfect blend of buttermilk, flour, eggs, and a hint of vanilla, creating a rich and tangy flavor. The secret to their irresistible taste lies in the use of high-quality buttermilk and a precise cooking technique that results in a light and airy texture. Today, Perkins Restaurant & Bakery continues to serve up their famous Buttermilk Pancakes at locations across the United States, delighting diners with this classic breakfast favorite. For the best version of this dish, head to a Perkins Restaurant & Bakery and savor the fluffy goodness of their Buttermilk Pancakes.
25 min
4
300 calories
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