How To Make Restaurant Quality Pancakes
Sooooo, a little backstory—last weekend, I made a batch of these pancakes on my IG stories, and you guys went crazy for them! My DMs were flooded with questions about how I managed to get them looking so fluffy and perfect, just like the ones you’d order at a fancy brunch spot. Well, I’m here to spill all the secrets, so you can whip up your own restaurant-quality pancakes at home.
Restaurant Quality Pancakes
Ingredients
- 1 1/2 cups flour
- 3 tbsp Sugar
- 3 tbsp baking soda
- 1/2 tsp salt
- 1 cup Milk
- 1 large Egg
- 2 tbsp Melted Butter
- 1 tsp Vanilla Extract (optional but highly recommended)
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This helps to evenly distribute the ingredients, giving you that nice, even rise.
- Prep the Wet Ingredients: In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. This mixture is key to getting that rich, flavorful pancake.
- Combine and Don’t Overmix: Pour the wet ingredients into the dry and gently stir until just combined. You’re looking for a lumpy batter here—overmixing is the enemy of fluffy pancakes! A few lumps are totally fine, and they’ll work themselves out during cooking.
- Heat the Pan (Here’s the Secret!): This is where the restaurant magic happens. Heat a non-stick skillet or griddle over medium-low heat, and lightly grease it with butter. Patience is key here. If the pan is too hot, your pancakes will brown too quickly on the outside and stay raw on the inside.
- Cook Like a Pro: Pour about 1/4 cup of batter onto the pan for each pancake. When you start seeing bubbles forming on the surface and the edges look set, it’s time to flip. Tip: Use a wide, thin spatula and flip confidently—no hesitation! Cook the other side until it’s golden brown and serve immediately.
Notes
Extra Tip for Restaurant-Quality Pancakes
Don’t press down: Once you’ve flipped the pancake, resist the urge to press down with the spatula. You want them fluffy, not flat. Toppings Galore Now that you’ve mastered the perfect pancake, it’s time to get creative with toppings. Fresh berries, whipped cream, maple syrup, or even a dusting of powdered sugar—go wild! I sometimes like to sprinkle in some Strawberries and strawberry-sauce .
And there you have it! Easy homemade pancakes that look and taste like they came straight out of a restaurant kitchen. Give this recipe a try, and let me know how it goes. I promise, once you get the hang of it, you’ll be the pancake pro everyone’s asking form!
Don’t press down: Once you’ve flipped the pancake, resist the urge to press down with the spatula. You want them fluffy, not flat. Toppings Galore Now that you’ve mastered the perfect pancake, it’s time to get creative with toppings. Fresh berries, whipped cream, maple syrup, or even a dusting of powdered sugar—go wild! I sometimes like to sprinkle in some Strawberries and strawberry-sauce .
And there you have it! Easy homemade pancakes that look and taste like they came straight out of a restaurant kitchen. Give this recipe a try, and let me know how it goes. I promise, once you get the hang of it, you’ll be the pancake pro everyone’s asking form!
