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Copycat Denny’s Pancakes

Copycat Denny's Pancakes - recipe card
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Fluffy, golden-brown buttermilk pancakes that rival the original with a tender crumb and crisp edges. Made completely from scratch with melted butter and vanilla for that signature diner flavor.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk, well-shaken
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
  • 1/2 teaspoon vanilla extract
  • Optional: butter and maple syrup for serving

Instructions

  1. Preheat a large non-stick skillet or cast-iron griddle over medium heat for at least 3 minutes. While the pan heats, in a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined. This ensures the leaveners are distributed so every pancake rises evenly.
  2. In a separate medium bowl or liquid measuring cup, whisk together the buttermilk, beaten egg, melted unsalted butter, and vanilla extract until smooth and homogeneous. The buttermilk reacts with the baking soda to create the signature tangy flavor and extra lightness.
  3. Pour the wet ingredients into the dry ingredients all at once. Use a rubber spatula to fold the mixture gently, starting from the center and working outward, until just combined. A few small lumps are fine — overmixing develops gluten and leads to dense, rubbery pancakes.
  4. Let the batter rest for 3 to 4 minutes at room temperature. During this time, the flour absorbs moisture and the leaveners activate, resulting in a thicker, more consistent batter and fluffier pancakes when cooked.
  5. Test the pan temperature by sprinkling a drop of water on the surface — it should sizzle and evaporate immediately. If it sputters aggressively, reduce heat to medium-low; if nothing happens, increase heat slightly. The goal is a steady, even sizzle.
  6. Add about 1 teaspoon of butter to the pan and let it melt, tilting to coat the cooking surface. Using a 1/4-cup measure or a food scoop, portion the batter onto the hot pan, leaving at least 2 inches between each pancake to allow for spreading.
  7. Cook the pancakes undisturbed for 2 to 3 minutes, or until the edges begin to look dry and small bubbles form across the surface, including in the center. When the bubbles pop and leave small craters, it is time to flip. Do not press down on the pancake after flipping.
  8. Using a thin, flexible spatula, flip each pancake in one confident motion. Cook for another 1 to 2 minutes on the second side, until the bottom is golden brown and the pancake feels springy when gently pressed in the center. The internal temperature of a fully cooked pancake reaches about 200°F (93°C).
  9. Transfer the cooked pancakes to a wire rack set over a baking sheet or directly onto a warm plate. Avoid stacking them while hot, as trapped steam can soften the crisp exterior. If making a large batch, keep pancakes warm in a single layer on a baking sheet in a 200°F (93°C) oven for up to 15 minutes.
  10. Repeat with the remaining batter, adding more butter to the pan each time. Wipe the pan clean with a paper towel between batches if the butter begins to brown and smoke, as burnt butter will create dark spots and an off flavor.
  11. Serve the pancakes immediately while still warm, with a pat of butter and warm maple syrup poured over the top. For a true diner experience, add a side of scrambled eggs or crispy bacon.

Notes

To store leftover pancakes, let them cool completely on a wire rack, then stack with parchment or wax paper between each pancake, wrap in plastic wrap, and place in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, place frozen or refrigerated pancakes on a baking sheet and warm in a 350°F (177°C) oven for 5 minutes (refrigerated) or 8 minutes (frozen), or toast in a toaster on medium setting until hot and edges are crisp. For a quick stovetop method, reheat in a buttered skillet over medium-low heat for 1 minute per side.

Nutrition

Keywords: copycat Denny's pancakes, fluffy buttermilk pancakes, diner-style pancakes, breakfast recipe, stovetop pancakes, easy pancakes from scratch, weekend brunch, American pancakes, buttermilk breakfast

Find it online: https://copycatkitchenco.com/copycat-dennys-pancakes/