Perkins Pancake Recipe (+ Secret Ingredient) (2024)

This Perkins pancake recipe is precisely what your family needs to kickstart weekend mornings!

Warm, soft, tender, and fluffy, they taste just like the real deal.

But you don’t have to leave home or even get out of your PJ’s. With this copycat recipe, you can bring the taste of Perkins to your kitchen!

Tips & Tricks for Making the Best Pancakes

Want your homemade pancakes to be perfectly soft and fluffy? I’ve got you covered!

For the best pancakes ever, follow these tips and tricks.

• Don’t overmix. Whisking the batter too much will create thin and tough pancakes. So mix your batter just until combined.

• Let the batter rest. Allowing the batter to sit gives the baking soda time to activate. This ensures your pancakes turn out softer and oh-so-heavenly!

• Know when to flip. Too soon and you’ll under cook your pancakes. To fast and they’ll burn. So flip the pancakes when the edges have formed and are golden in color. The batter in the middle will also start bubbling.

• Make mini pancakes. Are bigger pancakes too hard to flip? Just make them smaller, like silver dollar pancakes. They’re easier to flip and you get a lot more from one batch.

• Add extract. Feel like your pancakes are missing a little something? Try adding a teaspoon of vanilla or almond extract to your batter. It adds a wonderful layer of flavor!

Tasty Pancake Toppings

No stack of pancakes is complete without some toppings! Sweet or savory, you can enjoy both with Perkins pancakes.

Here are some ideas:

• Butter and maple syrup – The classic pancake topping we all know and love! Simple and sweet, it’s the perfect combo. You can also mix things up with buttermilk syrup. That milky, slightly tangy flavor is heavenly!

• Fruits and whipped cream – Blueberries, bananas, and peaches are some of my favorite additions. Add a dollop of whipped cream and it’s like dessert.

• Yogurt – Yogurt is a healthy alternative to whipped cream. It’s good for your tummy and pairs well with fruits!

• Fried apples – Try fried apples with your pancakes. Trust me, this will take your fruit and pancake pairing up a notch!

• Peanut butter – Pancakes slathered with creamy peanut butter are hard to resist! Add a little bit of jam and it becomes a PB&J pancake. The kids will love it!

• Ice cream and chopped nuts – Go crazy with your pancakes and have dessert for breakfast! Just add a scoop of ice cream and chopped nuts.

• Bacon and eggs – Extra crispy bacon and a fried egg are a classic savory pancake combo. Not in the mood for fried eggs? Make them scrambled.

• Cream cheese – Another savory topping you can try is cream cheese. Slather some on top for the cheesiest, tastiest pancakes ever!

How to Store Pancakes

Craving pancakes for breakfast, but don’t have enough time to fire up the skillet? Don’t worry!

You can make them ahead on the weekends and freeze them for later. Then, just reheat when you get hungry.

To Store: Place cooled leftover pancakes in an airtight container or resealable bag. Refrigerate for up to 3 to 5 days.

To Freeze: Stack the cooled leftover pancakes on a baking sheet with parchment paper in between each. Freeze for 1 hour or until fully frozen. Once frozen, place them a freezer bag. Freeze for up to 3 months.

To Reheat: Microwave leftover pancakes on high for 20-30 seconds. For the oven, reheat at 350 degrees Fahrenheit for 10 minutes or until warm.

A Little History on the Perkins Family Restaurant

Perkins is a go-to breakfast spot for many because they serve breakfast favorites all day. This family owned chain of restaurants is 62 years old!

It was founded by Matt and Ivan Perkins in Cincinnati, Ohio in 1958 and used to be called Smithies Pancake House.

Today there are over 300 Perkins restaurants all over the United States. That’s a lot of pancakes!

Perkins Pancake Recipe

Servings

10

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

262

kcal

Ingredients

• 4 cups Bisquick or Jiffy baking mix

• 3 jumbo eggs,(beaten)

• 2 1/2 cups club soda (room temperature)

• 1/4 cup melted vegetable shortening or margarine (room temperature)

• vegetable oil (for cooking)

Instructions

• In a large bowl, pour in the dry pancake mix. Add eggs, club soda, and melted margarine. Whisk slowly until fully combined.
• Preheat your skillet over medium-high heat.
• Add in one tablespoon of vegetable oil to your skillet and pour in 1/2 cup batter. This makes one pancake. Flip pancake when edges start to form and bubbles start to pop on the surface.
• Repeat this step until you’ve used up all your batter.
• Serve with your favorite toppings.