Denny’s Pancake Recipe: Home-Cooked Copycat Edition

Diner-style pancakes are known for their incredibly fluffy texture. Restaurants like Denny’s have perfected the art of making pancakes that are soft, golden, and light with every bite.

The secret isn’t complicated ingredients. It’s the technique.

From the way the batter is mixed to how the pancakes are cooked on the griddle, a few small details make a big difference in achieving that classic diner taste.

In this recipe, you’ll learn how to make a perfect copycat version of Denny’s pancakes, including the simple tricks that help them turn out fluffy and delicious every time.

Necessary Equipment for the Pancake-Making Process

By itself, making pancakes is super easy. You’ve probably done it before, and you’re here because you’re ready to take your pancakes to the next level. Here’s the short list of equipment you’ll need to make Denny’s pancakes.

• Griddle or medium-sized skillet. I often use an electric griddle to make pancakes. A stovetop griddle is an option, too.
• Whisk
• Spatula (I like to use a metal spatula to make flipping the pancakes easier)
• Measuring cups
• Measuring spoons
• Medium-sized mixing bowl
• Smaller mixing bowl

Ingredients for Making Denny’s Copycat Pancakes

The thing about making Denny’s copycat pancakes is that trying to sneakily swap out ingredients for lower-fat ones will cause your pancakes to fall flat. Then you’ll feel like you missed the point of trying to make them similar to Denny’s pancakes. I’ll go into more detail in a minute (and discuss what might actually work better in the substitutions section).

For now, here’s a checklist of the ingredients you’ll need to make pancakes that are almost indistinguishable from Denny’s.

• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Salt
• Baking Powder
• Large Egg
• Vegetable Oil
• Buttermilk
• Cooking Spray
• Your Favorite Pancake Toppings

Key Ingredient Roles

These pancakes may be made with simple ingredients, but each one plays an important role in creating that soft, fluffy texture and classic Denny’s style flavor. Here’s what each key ingredient brings to the recipe.

All-Purpose Flour

2 cups all-purpose flour

Normally, the grains used to make flour contain a structural protein called gluten that helps make pancakes nice and fluffy. Flours meant for different purposes, like bread flour or cake flour, contain different amounts of gluten to create the structure they need. All-purpose flour contains the right amount of gluten for these pancakes.

Granulated Sugar

3 tablespoons granulated sugar

You don’t need much sugar to get the right amount of sweetness for these pancakes.

Baking Powder

1 tablespoon baking powder

Baking powder is a chemical leavening agent that uses chemical reactions between an acid and a base to create carbon dioxide. The carbon dioxide creates bubbles in the pancake batter that make the finished pancakes light and fluffy.

Salt

1/2 teaspoon salt

This amount of salt supports the chemical reactions in the batter that add flavor without making it too fluffy.

Baking Soda

1/2 teaspoon baking soda

Baking soda is pure sodium bicarbonate that reacts with the acid in other ingredients to create more carbon dioxide bubbles.

Pro tip: If you don’t expect to use baking soda very often, leave the container with the remaining baking soda in your refrigerator to absorb odors. You should notice a difference within a couple of days. If it takes much longer than that to get rid of the odors, you may need to deep-clean your refrigerator. Discard the baking soda after a month.

Large Egg

1 large egg, slightly beaten

The egg acts as a binder for your pancake batter. Slightly beating it helps mix it into the batter more completely.

Vegetable Oil

1/4 cup vegetable oil

Vegetable oil adds some of the necessary fat to pancakes in a way that’s a little healthier than just using butter. According to Baking Sense, fats can coat flour proteins, which checks gluten development for a softer crumb. They can also trap the air bubbles created by the leavening and slow down staling in the rare event that you have leftover Denny’s pancakes.

Buttermilk

2 cups buttermilk

Don’t let the name “buttermilk” scare you off! Buttermilk was traditionally the milk left over from making butter, which makes it lower-fat than you might expect. Similar to the origin of sourdough, the sour flavor of buttermilk originally came from lactic acid bacteria that got into the leftover milk.

The video below from Littleton Museum demonstrates how butter and buttermilk were traditionally made.

Now, the sour flavor usually comes from an acid, such as distilled white vinegar, added to the milk. The baking soda will react with the acid to create the carbon dioxide bubbles.

In fact, you could make your own buttermilk pretty easily! Just place 1 tablespoon of distilled white vinegar in the bottom of a glass measuring cup, then fill with low-fat milk until it reaches the 1-cup line.

The buttermilk also provides most of the liquid for the batter.

Cooking Spray

Enough cooking spray to lightly coat the bottom of the griddle, plus more to reapply between batches of pancakes

The cooking spray will keep the pancakes from sticking to the griddle bottom.

Your Favorite Pancake Toppings and Sides

Fresh berries, powdered sugar, maple syrup, and butter.

You’ll want to serve these pancakes with your favorite toppings while they’re still hot off the griddle. My favorites are fresh blueberries, strawberry slices, raspberries, powdered sugar, maple syrup, and butter. (Though rarely all at the same time; sometimes it can depend on what I’m in the mood for!)

For a genuine Denny’s experience, you could consider serving these pancakes with sausage links, bacon, scrambled eggs, and hash browns.

Step-By-Step Guide to Making Denny’s Copycat Pancake Recipe

Making Denny’s copycat pancakes is easier than it looks. It just requires a little patience. So let’s dive right into it.

Step One: Combine Dry Ingredients

Whisk together flour, baking powder, baking soda, salt, and sugar in a medium-sized mixing bowl.

Step Two: Combine Wet Ingredients

In a separate bowl, mix the slightly beaten egg, vegetable oil, and buttermilk.

Step Three: Add Liquid Ingredients to Dry Ingredients

Add the liquid ingredients to the medium bowl with the dry ingredients. Stir until they are just combined. It’s okay if it’s still a little lumpy. It’s just important that you don’t overmix it.

Step Four: Let Batter Rest

Let the batter rest for about five minutes. It’s okay if a few air bubbles become visible on top while it’s resting. It means the leavening agents are working.

Step Five: Prepare Skillet or Griddle

While the batter rests, spray the skillet or griddle with cooking spray and let it start heating up. If you’re making it on the stovetop, heat it over medium heat. If you’re using an electric griddle, plug it in, set the temperature to about 375 degrees Fahrenheit (190 degrees Celsius), and let it heat up for a couple of minutes.

Step Six: Start Adding Batter to Griddle or Skillet

To get pancakes of uniform size, use a 1/4-cup measuring cup to scoop up the batter and pour it into the griddle or skillet. Space them out a bit because the batter will spread out in the griddle.

Step Seven: Cook Pancakes

Cook each pancake for 1-2 minutes per side. They are ready to flip with the spatula when bubbles start to form on top. Transfer to plates when they get done.

You may have enough batter to add multiple batches of pancakes to the griddle. Be sure you spray a light coating of cooking spray on the griddle between batches.

Step Eight: Serve Promptly With Toppings and Sides

Serve the pancakes with your favorite toppings and sides while they’re still hot off the griddle.

Do’s and Don’ts of Making Denny’s Buttermilk Pancakes

What’s the difference between successful fluffy and thick pancakes and another flat flop? Sometimes it’s the technique! Here are a few things to remember about what you should and shouldn’t do when making pancakes.

The Do’s

The key to great pancakes is patience. The main thing is to mix the wet and dry ingredients gently while still making sure to get all the dry ingredients that can settle on the bottom if you don’t get down there with the mixing spoon.

Letting the batter rest is an important part of getting fluffy, thick pancakes. This gives the leavening time to do its job of adding air to the mix. The good part is that you can keep busy getting the skillet or griddle ready for the five minutes it takes for the batter to rest.

(From experience, this is especially true if you need to find the cord to plug in the electric griddle. That’s one of the only downsides besides the need to not get the electric parts wet while cleaning it, though.)

Finally, watch the heat carefully! Don’t let the griddle get too hot, or the pancakes might burn on the bottom before bubbles form on top, cueing you to flip them.

The Don’ts

First, do not flatten those pancakes while they’re cooking. This can cause the pancake to dry out too much, leaving you with a flat, disappointing pancake. You want the pancake to be kind of thick.

Resist the temptation to use too much or too little of any ingredient, or to use a substitution that just won’t work. The buttermilk provides an important acid for the baking soda to react with, for instance. This can prevent common problems with pancakes, such as the texture not getting fluffy enough or the pancakes being too dry or too gummy.

Don’t pull the pancakes off the griddle or skillet too soon! They might be too doughy in the middle if you do. One easy way to tell they’re done is that they’re an even golden brown on both sides, and a toothpick inserted in the middle comes out clean.

Just follow these simple dos and don’ts, and you should get perfect pancakes.

Nutrition Information for Copycat Denny’s Buttermilk Pancakes

This nutrition information is an approximation based on the recipe as shown, as provided by VeryWell Fit.

*Nutritional value varies based on ingredients. You can explore accurate, science-backed nutrition information for individual ingredients in the USDA FoodData Central database.

• Calories: 199
• Total Fat: 3.3 grams
• Saturated Fat: 0.8 grams
• Cholesterol: 32 milligrams
• Sodium: 2,794 milligrams
• Total Carbohydrates: 42.5 grams
• Dietary Fiber: 0.6 grams
• Total Sugars: 25.9 grams
• Protein: 3.3 grams
• Vitamin D: 3 mcg (15% Recommended Daily Value)
• Calcium: 388 milligrams (30% Recommended Daily Value)
• Iron: 2 milligrams (9% Recommended Daily Value)
• Potassium: 896 milligrams (19% Recommended Daily Value)

Substitutions for Denny’s Buttermilk Pancakes

It’s feasible to cut the amount of salt in half if you’re on a low-salt diet.

Replace the egg by mixing 1 teaspoon of flaxseed meal with 3 teaspoons of water, and then letting the mixture sit long enough to form a gel. You may sometimes see this referred to as a “flax egg.” It provides the same level of binding action as eggs do.

You can use 1/4 cup of butter if you’re out of vegetable oil.

What to Know About Replacing Wheat Flour With Gluten-Free Flour

The gluten in flour provides most of the structural support for recipes like these pancakes. It forms when the proteins in wheat flour are exposed to water and creates the elasticity that helps dough rise and maintain its shape.

If you replace all-purpose flour with a gluten-free version, you will need to find alternatives to gluten that provide the same support. You may also have to adjust the amount of leavening and liquids in the recipe to get the right texture. Many gluten replacements are better than gluten at retaining water.

Common alternatives to gluten include:

• Xanthan Gum
• Guar Gum
• Psyllium Husk Powder
• Arrowroot Powder
• Potato Flour
• Potato Starch
• White Rice Flour
• Brown Rice Flour
• Tapioca Starch

You will often find these as ingredients in gluten-free flour mixes. King Arthur Measure for Measure Gluten-Free Flour is the easiest for beginners to work with in gluten-free baking because it can usually replace all-purpose wheat flour at a 1:1 ratio.

If you use individual gluten replacements, the trick is not to use too much. Some of them, such as the gums and psyllium husk powder, are very high in refined or fermented fiber. That means they can cause digestive issues at high doses.

A study backed by Pennsylvania State University concluded that the refined dietary fiber in guar gum can increase risk for inflammatory bowel disease, for instance. For that reason, many recipes call for no more than a teaspoon of many gluten replacements.

Frequently Asked Questions About Denny’s Buttermilk Pancakes

We do sometimes get questions about this pancake recipe! Here, I did my best to answer the most commonly asked questions. If you think of one we haven’t asked yet, feel free to let us know in the comments section, and we’ll answer as soon as possible.

What makes Denny’s pancakes so fluffy?

Denny’s pancakes are fluffy because the batter contains leavening agents like baking powder that create air bubbles as they cook. Restaurants also avoid overmixing the batter and allow it to rest briefly, which helps develop structure without making the pancakes dense. Cooking the batter on a griddle heated to 375 degrees Fahrenheit (190 Celsius) also ensures an even rise and a soft texture.

Why do pancakes turn out better on a griddle?

My electric griddle provides a flat surface and better control over the cooking surface’s temperature than the stovetop does. If you have a chance to compare a few wherever you buy your kitchen equipment, you may notice that the heat dial provides actual temperatures, not the vague “heat settings” on the stovetop dials. This gives me better control over the temperature and how my pancakes turn out.

Can you freeze homemade pancakes?

I rarely have leftover pancakes, but when I do, they actually freeze very well. Allow them to cool completely, then place them in a freezer-safe airtight bag with parchment paper between each pancake. They can be stored in the freezer for up to 2 months and reheated in the microwave or oven.

Why shouldn’t you overmix pancake batter?

Overmixing pancake batter develops too much gluten, which can make pancakes tough and chewy instead of light and fluffy. For best results, mix just until the ingredients are combined, and small lumps remain.

Why do my pancakes turn out flat?

Dough that was too runny is the most common reason for flat pancakes. If the dough seems too runny, gradually add a spoonful of flour until it becomes thick but still pourable.

Overmixing can also cause flat pancakes.

The leavening is very important to the shape and texture of pancakes. Not enough leavening or inactive leavening can cause pancakes to turn out flat.

How can I keep pancakes warm if I’m not ready to serve them yet?

One common way to keep pancakes warm at home is to keep them in an oven at a low temperature (around 200 degrees Fahrenheit) until they are ready to serve.

Can I make pancakes in advance?

You can make the dough up to 24 hours in advance and keep it in the refrigerator. The pancakes may turn out slightly less fluffy due to the nature of the leavening, though.

Let Us Know What You Thought of These Copycat Denny’s Buttermilk Pancakes!

Making these pancakes was super easy, wasn’t it? I love making them whenever I get a craving for buttermilk pancakes, but don’t want to go to Denny’s.

Did you love them? Do you have a question or suggestion? Or do you just want to share your favorite variations and toppings? Feel free to let us know in the comments section, and don’t forget to rate our recipe!