Paul's Pancake Parlor Recipe
Breakfast, lunch and Dinner. Paul's Pancake Parlor features a full menu of high quality, large portion, breakfast, lunch and dinner items.
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Ingredients
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Pancake Batter
Toppings & Serving
Optional Add-ins (choose as desired)
Method
Pancake Batter
Prep dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.
Mix wet ingredients
In a separate bowl whisk 1 1/2 cups buttermilk, 1/2 cup whole milk, 2 large eggs, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
Combine to form batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; small lumps are fine. Do not overmix. If batter is very thick, stir in up to 2 tbsp additional milk to reach a pourable but thick consistency.
Rest batter
Let the batter rest 10 minutes at room temperature to allow the leavening to activate and the gluten to relax, producing fluffier pancakes.
Cooking & Serving
Preheat griddle
Heat a heavy skillet or griddle over medium heat (around 350°F / 175°C). Lightly grease with 1-2 tbsp unsalted butter or neutral oil. Test readiness by sprinkling a few drops of water — they should sizzle and evaporate.
Cook pancakes
For each pancake, pour about 1/3 cup of batter onto the preheated griddle, leaving space between pancakes. If using add-ins (chocolate chips, blueberries), sprinkle them on top of the batter now. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, another 1–2 minutes. Adjust heat as needed to avoid burning; reduce to medium-low if they brown too quickly.
Keep warm
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest so all pancakes can be served hot and in large portions as Paul's Pancake Parlor style.
Plate and top
Stack pancakes (2–4 per serving depending on appetite). Add a pat of butter on top, drizzle with pure maple syrup (about 2–4 tbsp per stack), and arrange fresh strawberries, blueberries, and banana slices alongside or on top. Dust with powdered sugar if desired.
Optional variations
For fruit pancakes, fold 1/2 cup blueberries or sliced bananas into the batter before scooping. For chocolate chip pancakes, fold in 1/2 cup chocolate chips. For a thicker, diner-style pancake, reduce milk by 2 tbsp. For lighter, airier pancakes, gently fold in one additional beaten egg white.