Nothing beats a stack of fluffy pancakes, and Perkins really knows how to make them right. Light, golden, and just sweet enough, they bring back memories of road trips and cozy breakfasts. With this simple recipe using pantry staples and a splash of club soda for extra fluffiness, you can recreate that diner magic at home anytime.
What makes this recipe great is how easy it actually is. You don’t need to be a good chef for it just mix, pour, and flip. You’ll get those perfect crispy edges and a soft center, just like the ones you’d order at the restaurant.
It’s easy to double the recipe for a crowd, and you can pick any toppings you like. I’ll show you how to make the batter and serve it.
Why People Love This Perkins Restaurant Pancake
People love Perkins pancakes because they’re very fluffy. The secret is a mix that creates air pockets which makes them light enough to melt in your mouth. They have that classic diner taste golden on the outside, soft on the inside, and they don’t get soggy under syrup. Best of all, they’re super easy to whip up whenever you’re craving a cozy breakfast at home.
They’re also super easy to customize. Whether you like them plain or loaded with fruit and nuts, this recipe works for every body. Plus, it’s cheap to make.
Since you only need basic pantry items and some club soda, you won’t have to run to the store. For many, these pancakes taste like nostalgia that brings that classic all-day breakfast feel right to your kitchen. They’re filling, delicious, and the perfect morning treat.
Ingredients Needed
Here’s what you need to make 10–12 pancakes.
- 4 cups baking mix (like Bisquick)
- 3 large eggs, beaten
- 2 ½ cups club soda
- ¼ cup melted butter or shortening
- Oil for the pan
- Optional: 1 tsp vanilla or some blueberries
Mix these together for a quick, diner-style batter. The club soda makes them fluffy without changing the taste, and the baking mix keeps it simple. Use unsalted butter to keep the salt low. If you have leftovers keep them in a sealed container to stay fresh.
Tools and Equipment
To make these pancakes, you’ll need a few kitchen basics.
- A large bowl
- A whisk or fork
- Measuring cups and spoons
- A griddle or large pan
- A spatula
- A ladle or cup
Using these tools will help you make perfect pancakes with less mess. If you’re using a pan, set it to medium heat.
Step-by-Step Instructions
Follow these easy steps to recreate the Perkins Restaurant pancake recipe, focusing on gentle mixing for tender results.
Prepare the Batter
In a large bowl, make a hole in the center of the baking mix. Pour in the eggs, club soda, and melted butter. Whisk slowly until just combined. Don’t worry about lumps overmixing makes the pancakes tough. Allow the batter to sit for 5-10 minutes so it can get nice and fluffy.
Heat the Griddle
Heat your griddle or skillet on medium until water sizzles. Grease lightly with oil or spray to stop sticking. This helps pancakes cook evenly and not stick.
Pour and Cook
Pour 1/2 cup of batter for each pancake onto a hot pan. Cook 1-2 minutes until bubbles form and edges set. Flip and cook 1-2 more minutes until golden.
Keep Warm and Repeat
Keep the pancakes warm by placing them on a plate in an oven set to 200°F. Cook the rest of the batter, adding more oil if you need to. Now your whole stack will be hot and ready to serve.
Add Toppings and Serve
Stack the pancakes on plates and top as desired before digging in. Butter melting on top adds that classic touch. Serve immediately for the fluffiest texture.
Nutritional Information
These pancakes are a great energy-boosting breakfast. Here’s the per pancake breakdown (for 12 pancakes, no toppings):
| Nutrient | Amount per Pancake | % Daily Value* |
|---|---|---|
| Calories | 220 | 11% |
| Total Fat | 8g | 10% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 450mg | 20% |
| Total Carbohydrates | 30g | 11% |
| Dietary Fiber | 1g | 4% |
| Sugars | 4g | – |
| Protein | 5g | 10% |
| Calcium | 100mg | 8% |
| Iron | 2mg | 11% |
Tips for the Perfect Pancakes
- Don’t overmix the batter. A few lumps are okay and will keep the pancakes soft.
- Use room-temperature club soda for the fluffiest pancakes.
- Let the batter rest for a few minutes to help it rise.
- Test the griddle with a drop of batter. If it browns too quickly, turn down the heat.
- Gently stir in extras like chocolate chips or nuts at the end.
- Wipe the griddle clean after each batch.
Serving Suggestions
- Pour warm maple syrup and add butter for a classic touch.
- Top with berries, whipped cream, and powdered sugar for sweetness.
- Pair with bacon or sausage for a savory-sweet combo.
- Add banana slices and cinnamon for a cozy flavor.
- Serve with scrambled eggs and fruit for a full breakfast.
- Spread peanut butter and jelly between layers for a kid-friendly treat.
Conclusion
This Perkins Restaurant pancake recipe brings that famous diner fluffiness home. With a simple mix and a secret bubbly ingredient, every batch is a winner. It’s a classic, cozy breakfast that makes any morning feel special. Have fun with the toppings and enjoy.
FAQ
What makes these pancakes like Perkins’?
The club soda adds extra lift for that signature light texture, while the baking mix mimics their consistent fluffiness. It’s a close copycat that captures the diner’s essence without complexity.
Can I use milk instead of club soda?
You can, but it won’t be as airy—club soda’s carbonation is key. For a closer sub, try sparkling water, though the flavor might differ slightly.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze stacked with parchment for up to 3 months, reheating in a toaster or oven.
Are these pancakes gluten-free?
Not with standard baking mix, but swap in a gluten-free version and ensure other ingredients match. The recipe adapts well for dietary needs.
Can I make the batter ahead?
Yes, prepare it up to a day in advance and chill. Stir gently before using, as the bubbles might settle, and cook as usual.
Perkins Restaurant Pancake Recipe
Ingredients
Equipment
Method
- In a large bowl, make a hole in the center of the baking mix. Pour in the eggs, club soda, and melted butter. Whisk slowly until just combined. Don’t worry about lumps overmixing makes the pancakes tough. Allow the batter to sit for 5-10 minutes so it can get nice and fluffy.
- Heat the Griddle
- Heat your griddle or skillet on medium until water sizzles. Grease lightly with oil or spray to stop sticking. This helps pancakes cook evenly and not stick.
- Pour 1/2 cup of batter for each pancake onto a hot pan. Cook 1-2 minutes until bubbles form and edges set. Flip and cook 1-2 more minutes until golden.
- Keep the pancakes warm by placing them on a plate in an oven set to 200°F. Cook the rest of the batter, adding more oil if you need to. Now your whole stack will be hot and ready to serve.
- Stack the pancakes on plates and top as desired before digging in. Butter melting on top adds that classic touch. Serve immediately for the fluffiest texture.
Notes
I’m Hadiya, A housewife with a big love for cooking and everything related to food. For me, the kitchen has always been more than just a place to cook. It is not just a habit for me, it’s a part of who I am. My kitchen is my happy place, where I put love, care, and memories into every dish I make. I learned cooking from my family and through years of trying, failing, and improving with patience. Making food for my loved ones gives me peace and happiness.