Crispy Lion Pancakes: Better Than Takeout
Crispy Lion Pancakes: The best breakfast treat! Golden, fluffy, and crispy edges. After making these many times, I discovered the trick is to cook them low and slow. The result? Lion Pancakes that are crispy on the outside, soft on the inside, and better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Sheet Pan Lemon Garlic Pork Chops Recipe Easy Family Dinner Idea and Baked Potato Soup.
Why This Crispy Lion Pancakes: Better Than Takeout Is Pure Comfort
- Golden, crispy edges that stay crispy even after drizzling with syrup
- Fluffy, soft interior that melts in your mouth
- Easy to make with no special tools required
- Better than takeout, perfect for a weekend brunch or a quick weekday breakfast
What You'll Need for Crispy Lion Pancakes: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 4 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: Maple syrup
- Optional: Fresh fruit
- Optional: Whipped cream
- Optional: Chocolate chips
📝 Ingredient Notes
- Buttermilk: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking → See on Amazon
- Baking sheet — Keeps pancakes warm while cooking the rest → See on Amazon
How to Make Crispy Lion Pancakes: Better Than Takeout
- Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Step 2: In another bowl, combine the buttermilk, milk, eggs, melted butter, and vanilla extract. Whisk until well combined.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Step 4: Heat a non-stick skillet over medium-low heat. Lightly grease with butter or oil.
- Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Step 6: Flip the pancake and cook for another 1-2 minutes, until golden brown and crispy.
- Step 7: Transfer the pancakes to a baking sheet and keep warm in a 200°F oven while cooking the rest.
- Step 8: Serve the pancakes with your favorite toppings and enjoy!
Cook's Tips for Perfect Crispy Lion Pancakes: Better Than Takeout
- : To ensure even cooking, use a non-stick skillet and lightly grease it with butter or oil before each batch.
- Common mistake and fix: If your pancakes are turning out soggy, you might be cooking them at too high a temperature. Try cooking them low and slow, around 275°F-300°F.
- : To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
- : For extra crispy edges, try using a larger skillet and cooking the pancakes in batches.
Storing & Reheating Crispy Lion Pancakes: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pancakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and stored in the fridge for up to 1 day.
Freezing Crispy Lion Pancakes: Better Than Takeout
Freeze leftover pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F for 5-7 minutes.
How to Reheat Without Drying It Out
Oven: Reheat pancakes in the oven at 350°F for 5-7 minutes. Microwave: Reheat pancakes in the microwave for 20-30 seconds, but be careful not to overheat and make them soggy.
Recipe Notes
- Chef tip: For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Best substitution: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your pancakes are sticking to the skillet, try using a non-stick skillet and lightly greasing it with butter or oil before each batch.
Want to level up this recipe?
Kitchen thermometer — Ensures accurate temperature for perfect pancakes every time → Check price on Amazon
Crispy Lion Pancakes: Better Than Takeout
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 4 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Optional Toppings
- Maple syrup
- Fresh fruit
- Whipped cream
- Chocolate chips
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Step 2: In another bowl, combine the buttermilk, milk, eggs, melted butter, and vanilla extract. Whisk until well combined.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Step 4: Heat a non-stick skillet over medium-low heat. Lightly grease with butter or oil.
- Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Step 6: Flip the pancake and cook for another 1-2 minutes, until golden brown and crispy.
- Step 7: Transfer the pancakes to a baking sheet and keep warm in a 200°F oven while cooking the rest.
- Step 8: Serve the pancakes with your favorite toppings and enjoy!
Notes
- Chef tip: For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Best substitution: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your pancakes are sticking to the skillet, try using a non-stick skillet and lightly greasing it with butter or oil before each batch.
Storage
- Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze leftover pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F for 5-7 minutes.
- Oven reheat: Reheat pancakes in the oven at 350°F for 5-7 minutes.
- Microwave reheat: Reheat pancakes in the microwave for 20-30 seconds, but be careful not to overheat and make them soggy.
- Make ahead: The batter can be made ahead of time and stored in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 10g
- Carbs: 50g
- Fiber: 2g
- Sugar: 10g
- Sodium: 600mg
- Cholesterol: 150mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Lion Pancakes: Better Than Takeout FAQs
Yes, you can make the batter ahead of time and store it in the fridge for up to 1 day. However, it's best to cook the pancakes fresh for the best texture.
If your pancakes are turning out soggy, you might be cooking them at too high a temperature. Try cooking them low and slow, around 275°F-300°F.
Yes, you can freeze leftover pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F for 5-7 minutes.
Yes, you can make Lion Pancakes in the air fryer. Preheat the air fryer to 350°F, lightly grease the basket, and cook the pancakes for 4-5 minutes on each side.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
A Warm Final Note
I can’t wait for you to try Crispy Lion Pancakes: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
