The Perfect Pancake

I've been searching for the perfect pancake recipe ever since we got married, nearly 6 years ago and finally found it! Every other recipe was either too flat, tasteless, hit your stomach like a brick, or was just plain nothing special. I was thrilled when I tried this recipe and my husband exclaimed, "That's it! It's the perfect pancake!". It's fluffy, but substantial. It's slightly sweet and very flavorful. You'll notice that there are several things in this recipe that make it different from an ordinary quick pancake recipe, but it is so worth it! So without further ado, here is the perfect, restaurant-style pancake recipe.

(I'm copying this directly from the site where I found it, so I hope the formatting isn't all messed up!)

Truckstop Buttermilk Pancakes

Prep Time 10 Minutes
Cook Time 15 Minutes
Servings 6 Difficulty Easy


  • 2 cups All-purpose Flour
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 2 cups Buttermilk
  • 4 Tablespoons Butter
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla
  • ¼ cups Milk

Preparation Instructions

Combine dry ingredients in a large bowl.
Melt butter and separate eggs. In a medium bowl, whisk the egg whites until stiff peaks form. Then mix in the butter, yolks, and vanilla with the whisk. Then stir in the buttermilk.
Stir the wet ingredients into the dry ingredients until they are just combined. Add milk as needed until batter reaches desired consistency.
Pour batter onto a hot buttered griddle using approximately 1/4 cup of batter for each pancake. Flip when bubbles begin to form on top.

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