Perkins Pancakes Recipes

COPYCAT PERKINS FAMILY RESTAURANT PANCAKES

Copycat Perkins Family Restaurant Pancakes image

Make and share this Copycat Perkins Family Restaurant Pancakes recipe from Food.com.

Provided by ChefOnTheMoon

Categories Breakfast

Time 30m

Yield 10 pancakes, 3-5 serving(s)

Number Of Ingredients 4

Ingredients

4 cups Bisquick or 4 cups Jiffy baking mix
3 extra large eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted Crisco shortening, room temperature

Steps:

Place the dry pancake mix into a large bowl.
Add the eggs, club soda and melted shortening. Use a wire whisk to mix carefully until there are no lumps (don't over mix).
Allow the batter to rest while you preheat your griddle or skillet over medium-high heat.
Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake.
Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake.
Makes about 10 pancakes 8 inches in diameter.

COPYCAT PERKINS RESTAURANT PANCAKES

Copycat Perkins Restaurant Pancakes image

Make pancakes just like the restaurant does! This recipe contains baking mix, eggs, club soda, and melted margarine or shortening.

Provided by luckytrim

Time 29m

Yield 10 pancakes

Number Of Ingredients 5

Ingredients

4 cups Bisquick or Jiffy baking mix
3 jumbo eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted vegetable shortening or margarine, room temperature
vegetable oil

Steps:

Place the dry pancake mix into a large bowl. Add the eggs, club soda and melted margarine. Use a wire whisk to mix carefully until there are no lumps (don't be vigorous). Allow the batter to rest while you preheat your griddle or skillet over medium-high heat. Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake. Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake. cook's notes You can use this same recipe to make waffles.

Nutrition Facts :

PUMPKIN PANCAKES

Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories Breakfast and Brunch Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g