Perkins Restaurant Pancakes recipes
This recipe recreates Perkins Restaurant's fluffy pancakes using Bisquick, eggs, club soda, and melted shortening. It focuses on achieving a light, airy texture with minimal ingredients, providing a quick and easy way to enjoy classic diner-style pancakes at home.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups
- 1 Non-stick Griddle or Large Frying Pan
- 1 Ladle or 1/4 Cup Scoop
Ingredients
Main
- 4 cups Bisquick or Jiffy baking mix
- 3 jumbo eggs
- 2 1/2 cups club soda
- 1/4 cup melted vegetable shortening or margarine
- vegetable oil
Instructions
- In a large mixing bowl, combine the Bisquick or Jiffy baking mix with the jumbo eggs and club soda.
- Whisk the ingredients together just until combined; it's okay if a few small lumps remain, as overmixing can lead to tough pancakes.
- In a separate small bowl or microwave-safe dish, melt the vegetable shortening or margarine.
- Pour the melted shortening or margarine into the pancake batter and gently fold it in until just incorporated.
- Heat a non-stick griddle or large frying pan over medium-low heat, then lightly grease with vegetable oil.
- Using a ladle or 1/4 cup scoop, pour portions of the batter onto the hot griddle, leaving some space between each pancake.
- Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set.
- Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adjusting heat as needed to maintain consistent cooking.
- Serve the pancakes immediately with your preferred syrups and toppings.
Notes
For perfectly fluffy pancakes, avoid overmixing the batter; a few lumps are desirable. The club soda is key to Perkins' signature airy texture, as it adds carbonation. Ensure your griddle is preheated to medium-low heat and lightly oiled for even cooking and to prevent sticking. Too high heat will burn the outside before the inside cooks through. Melted vegetable shortening or margarine yields a slightly crispier edge than oil. Consider letting the batter rest for 5-10 minutes before cooking to allow the flour to fully hydrate and gluten to relax, resulting in a more tender pancake. Serve immediately with your favorite toppings.