Buttermilk Pancake Stack from Perkins features fluffy, golden-brown pancakes layered with melted butter and drizzled with warm maple syrup, creating a classic, comforting breakfast with a soft and tender texture.
Equipments
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Ladle
- Nonstick skillet or griddle
- Spatula
- Plate
- Butter knife
- Syrup pitcher
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter, for serving
- Maple syrup, for serving
When preparing your pancake batter, ensure that the buttermilk is fresh, as it reacts with the baking soda and baking powder to create the perfect rise and fluffy texture. Use room temperature eggs and melted unsalted butter to help the ingredients blend smoothly, resulting in tender pancakes. Measuring your dry ingredients accurately with measuring cups and spoons is vital for consistent flavor and texture. Cooking on a nonstick skillet or griddle preheated to the right temperature will prevent sticking and promote even browning. Your Buttermilk Pancake Stack from Perkins copycat menu will capture the signature soft, golden taste topped with melted butter and warm maple syrup.
Instructions
- Instructions:
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined; do not overmix.
- Preheat a nonstick skillet or griddle over medium heat.
- Lightly grease the skillet if necessary.
- Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip pancakes with a spatula and cook an additional 1–2 minutes, until golden-brown and cooked through.
- Transfer cooked pancakes to a plate and cover loosely to keep warm; repeat with remaining batter.
- Stack pancakes on a plate, top with butter, and drizzle with warm maple syrup before serving.
Substitution
The Buttermilk Pancake Stack from Perkins is a beloved copycat menu item known for its airy, tender pancakes. If you don't have buttermilk on hand, you can easily substitute it by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar and letting it sit for 5-10 minutes to thicken. Use a nonstick skillet or griddle over medium heat to ensure even cooking and prevent sticking. If fresh vanilla extract is unavailable, vanilla powder or a small amount of almond extract may serve as alternatives but will slightly alter the flavor profile. Your stack of pancakes will benefit from fresh butter and real maple syrup, but any quality syrup or spread can be used in a pinch.
Tips
Ensure your measuring cups and spoons are accurate to maintain the right batter consistency for fluffy pancakes. Avoid overmixing the batter by whisking just until the dry ingredients are moistened; this prevents tough, dense pancakes. Maintain a medium heat on your skillet to cook pancakes evenly without burning or undercooking the centers. Use a spatula to gently flip pancakes only once the surface bubbles have fully formed and edges appear set, ensuring perfect golden-brown stacks for your breakfast.
Nutritions
Per serving, the Buttermilk Pancake Stack from Perkins provides a balanced source of carbohydrates, primarily from 2 cups of all-purpose flour, supporting your energy needs. The 2 large eggs and 1/4 cup melted unsalted butter contribute essential proteins and healthy fats, enhancing the pancakes' soft texture and richness. Buttermilk adds calcium and vitamin D, promoting bone health, while the maple syrup supplies natural sugars for quick energy. Your breakfast choice combines these nutrients to fuel your day with a comforting, satisfying meal.
Storage
Store any leftover Buttermilk Pancakes in an airtight container or wrap them tightly in plastic wrap to maintain freshness and prevent drying out. Refrigerate the pancakes promptly and consume within 2 to 3 days to retain their soft and tender texture. Reheat gently in a microwave or skillet before serving to restore warmth and flavor for your next meal.
Variation or Alternatives
You can substitute buttermilk with a mixture of milk and lemon juice or vinegar to achieve a similar tangy flavor and tender texture. For a healthier twist, try replacing half of the all-purpose flour with whole wheat flour, which adds fiber and a nutty taste. Swap granulated sugar for honey or maple syrup in the batter to enhance natural sweetness while adding moisture. Instead of cooking pancakes on a skillet, consider using a cast-iron griddle for even heat distribution and perfectly crispy edges.
Allergies
Your Buttermilk Pancake Stack from Perkins contains common allergens such as wheat from all-purpose flour, dairy from buttermilk and butter, and eggs. Individuals with allergy to gluten, lactose, or egg proteins should exercise caution or seek alternatives. Cross-contamination with other allergens in preparation areas is also possible.
Why this recipe?
Perkins Restaurant's Buttermilk Pancake Stack is loved for its fluffy texture, rich buttermilk flavor, and perfect golden-brown exterior that melts in your mouth. The stack is often paired with real maple syrup and fresh butter, enhancing its irresistible taste. You can recreate this classic breakfast at home with simple ingredients, saving money while enjoying restaurant-quality pancakes anytime. Trying the copycat recipe lets you customize toppings and portions to suit your preferences, making it a versatile and delicious experience.