Description

This Easy and Fluffy Copycat Perkins Recipe recreates the classic restaurant-style pancakes at home with a tender crumb and light texture. Featuring a simple batter made with buttermilk and a hint of vanilla, these pancakes are fluffy and delicious. Optional add-ins like blueberries or chocolate chips make them perfect for a comforting breakfast or brunch.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

1 ¼ cups buttermilk
1 large egg
3 tbsp melted butter
1 tsp vanilla extract

Add-ins (Optional)

½ cup blueberries or chocolate chips

Others

Extra butter for greasing the pan

Cook Mode Prevent your screen from going dark

Instructions

Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
Mix Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. It’s important not to overmix; some lumps are fine to ensure fluffy pancakes.
Rest the Batter: Let the batter sit for 5 to 10 minutes to allow it to thicken and develop fluffiness.
Heat Pan and Grease: Warm a non-stick pan or griddle over medium heat and lightly grease it with butter to prevent sticking.
Cook Pancakes: Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look dry, approximately 2 minutes. Flip the pancakes and cook for another 1–2 minutes until golden brown on both sides.
Serve: Stack the cooked pancakes high, add a pat of butter on top, and drizzle with syrup. Enhance with fresh fruits like strawberries or blueberries as desired.

Notes

If you don’t have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice and let it sit for 5 minutes before using.
If the batter is too thick, add 1 tablespoon of milk at a time until it reaches your desired consistency.
If the batter is too thin, add 1 tablespoon of all-purpose flour to thicken it slightly.
Allowing the batter to rest before cooking ensures fluffier pancakes.