Description
Enjoy fluffy, light, and buttery copycat Perkins Restaurant pancakes made from scratch with simple ingredients. Perfect for a delicious homemade breakfast served with maple syrup and butter.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter (plus more for cooking)
For Serving
- Maple syrup
- Butter (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter until smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Preheat Cooking Surface: Heat a skillet or griddle over medium heat and lightly grease it with butter to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, then flip carefully.
- Finish Cooking: Cook the other side until golden brown and cooked through.
- Serve: Serve the pancakes warm topped with butter and maple syrup for a classic breakfast treat.
Notes
- Do not overmix the batter to avoid tough pancakes.
- Adjust heat as needed to prevent burning.
- Use a non-stick skillet or well-seasoned griddle for best results.
- Keep cooked pancakes warm in a low oven if making in batches.
- For extra fluffiness, you can separate eggs and beat the egg whites to soft peaks before folding in.
