Crispy Lion Pancakes: Better Than Takeout at Home

Crispy Lion Pancakes: The best breakfast you can make at home, better than takeout. After making these dozens of times, I’ve perfected the crispy edges and fluffy centers. Start your day with these golden, melt-in-your-mouth pancakes. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Hash Brown Avocado Toast and Breakfast Protein Biscuits.

What You'll Need for Crispy Lion Pancakes: Better Than Takeout at Home

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 1 egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: Maple syrup
• Optional: Fresh berries
• Optional: Whipped cream
• Optional: Chocolate chips

How to Make Crispy Lion Pancakes: Better Than Takeout at Home

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Step 2: Make a well in the center of the dry ingredients and pour in the buttermilk, egg, and melted butter. Mix until just combined.
3. Step 3: Heat a non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
4. Step 4: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Storing & Reheating Crispy Lion Pancakes: Better Than Takeout at Home

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 and stored in the fridge for up to 1 day.

Freezing Crispy Lion Pancakes: Better Than Takeout at Home

Freeze leftover pancakes for up to 2 months. Reheat in the toaster oven or microwave.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Best substitution: You can substitute the buttermilk with 1 cup of milk and 1 tbsp of lemon juice or vinegar.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are burning, reduce the heat to medium-low. If they're not cooking through, increase the heat to medium-high.

Crispy Lion Pancakes: Better Than Takeout at Home

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free (if using gluten-free flour)

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 1 egg
• 2 tbsp unsalted butter, melted

Seasonings

• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• Maple syrup
• Fresh berries
• Whipped cream
• Chocolate chips

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Step 2: Make a well in the center of the dry ingredients and pour in the buttermilk, egg, and melted butter. Mix until just combined.
3. Step 3: Heat a non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
4. Step 4: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Notes

• Chef tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Best substitution: You can substitute the buttermilk with 1 cup of milk and 1 tbsp of lemon juice or vinegar.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are burning, reduce the heat to medium-low. If they're not cooking through, increase the heat to medium-high.

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 microwave.
• Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: The batter can be made ahead and stored in the fridge for up to 1 day.

Nutrition Per Serving

• Calories: 270
• Protein: 9g
• Fat: 8g
• Carbs: 40g
• Fiber: 1g
• Sugar: 7g
• Sodium: 450mg
• Cholesterol: 65mg
• Sat. Fat: 4.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Lion Pancakes: Better Than Takeout at Home FAQs

A Warm Final Note

I can’t wait for you to try Crispy Lion Pancakes: Better Than Takeout at Home 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!