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Dupars Legendary Buttermilk Pancakes Recipe (Copycat)

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Du-par’s Restaurant and Bakery first opened at the Farmer’s Market at W. 3rd St. and Fairfax in greater LA in 1938 and has become a household name in southern California.

Du-par’s hot cakes recipe has earned rave reviews over the years including the high “Best Pancakes in the U.S” by Esquire.


The Gastronomy blog is quoted saying these “were the best pancakes we’d ever eaten – our expectations were exceeded, and then some”.

Stack of 4 pancakes on a white plate. There is a pat of butter, powdered white sugar, and light brown syrup on the top of the pancakes. There are 2 pieces of bacon on the back of the plate.

Only once have I had a short stack of these legendary pancakes. It was about 10 years ago while attending a wedding in Las Vegas. They were the most delicious pancake I had ever eaten!

As of March 2023 there are only 2 Du-par’s locations, the one located in the original farmers market and one located in the Suncoast Hotel in Las Vegas, NV.


This coveted buttermilk-pancake mix is such a top secret recipe that it is said to be kept in a locked safe.

Not very many people actually know the exact pancake recipe but I have been experimenting and tweaking it over the years and this version may come very close!

Pancake Batter Ingredients

There are 10 bowls of various sizes. The largest bowl has flour in it, one has buttermilk in it, one has 3 brown eggs, one has slices of butter, one has canola oil, one has white sugar, one has white baking powder, one has white baking soda, one has white salt and one has brown vanilla extract in it. All the bowls are on a white marble surface.

Dry Ingredients

  • Dry Ingredients
  • All purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar

Wet Ingredients

  • Buttermilk (see Pro Tip)
  • Butter (see Pro Tip)
  • Eggs (see Pro Tip)
  • Vanilla extract
  • Canola oil
  • Maple syrup

Optional Toppings

  • Bananas
  • Strawberries

Pro Tip

Bring the butter, eggs, and buttermilk to room temperature before using for best results.

Helpful Tools

  • Large bowl
  • Medium bowl
  • Egg separator
  • Rubber spatula
  • Electric mixer – hand or standing
  • Non stick skillet or griddle
  • Measuring cups
  • Measuring spoons

The Step-By-Step Process To Making Pancakes

Large clear bowl with flour in it. There is a stainless steel sifter next to the bowl. Items are on a white marble surface.
  • In a large bowl, sift all dry ingredients.
  • Leave a well in the center. (see FAQ’s)
There are 2 small white bowls. One bowl has egg whites in it, the other bowl has 3 egg yolks in it. There is a pink plastic egg separator lying in front of the bowls. Items are on a white marble surface.
  • Separate the eggs.
White bowl with whisked egg yolks, buttermilk, canola oil, vanilla in it. There is a stainless steel whisk lying next to the bowl. Items are on a white marble surface.
  • Combine egg yolks, buttermilk, vanilla, and oil in a separate bowl.
  • Whisk thoroughly.
Large clear bowl with light yellow cream pancake batter in it. Bowl is on a white marble surface.
  • Pour the egg mixture into the well of the dry ingredients.
  • SLOWLY combine the flour mixture and the wet egg mixture together using a rubber spatula NOT a whisk.
There is a white round bowl with whip fluffy egg whites in it. There is a mixer with beaters in the bowl. Items are on a white marble surface.
Large clear bowl with light yellow cream pancake batter and fluffy egg whites in it. There is a red rubber spatula resting inside the bowl. There is a smaller white bowl next to it with fluffy egg whites in it. Bowls are on a white marble surface.
  • Add the whipped egg whites to the batter a third at a time.
  • Again, SLOWLY fold the egg whites in.
There are 4 round flat pancakes cooking on a rimmed square skillet. The skillet is on a white marble surface.
  • Heat a lightly oiled skillet or griddle over medium-high heat.
  • Pour approximately 1/4 cup for each pancake onto the skillet.
  • Cook until bubbles form and the edges are dry.
There are 4 golden brown pancakes on a rimmed square skillet. The skillet is on a white marble surface.
  • Flip and cook until browned on the other side.
  • Repeat with remaining batter.
Stack of 4 pancakes on a white plate. There is blueberries, powdered white sugar, and light brown syrup on the top of the pancakes. There are a few blueberries on the plate around the pancakes. There is a small white bowl with blueberries in it in the background. Items are on a white marble surface.

Frequently Asked Questions

Why Do You Put A Well In Pancake Mix?

Forming a well (indentation) in the dry ingredients helps insure the wet ingredients don’t splash everywhere.

Mixing the wet and dry ingredients in separate bowls prior to combining them, prevents over mixing to occur.

Can You Freeze Pancakes?

Yes, you can freeze pancakes! To freeze, make pancakes as directed in the recipe and let them completely cool.

Layer pancakes between sheets of waxed paper in an air tight container or reusable freezer bag. Freeze for up to 2 months.

How Do You Reheat Frozen Pancakes?

To reheat frozen pancakes, place them on a baking sheet and heat in a 325 degrees toaster oven or a conventional oven for about 5-6 minutes or until warm.

Looking for another delicious breakfast dish the whole family will love?

Try this amazing French Toast recipe!

Check out other recipes that will tantalize your taste buds!

Yield: 24 pancakes

Dupars Legendary Buttermilk Pancakes Recipe - Copycat

Stack of 4 pancakes on a white plate. There is a pat of butter, powdered white sugar, and light brown syrup on the top of the pancakes. There are 2 pieces of bacon on the back of the plate.

These legendary pancakes are the lightest, fluffiest, and most flavorful buttermilk pancakes you could ever make. Perfect for any time of the day!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Dry Ingredients
  • 2 Cups and 2 tablespoons all purpose flour
  • 1 Tablespoon baking powder
  • 1 1/2 Teaspoons baking soda
  • 1 1/2 Teaspoon salt
  • 1/4 Cup sugar
  • Wet Ingredients
  • 2 1/2 Cups buttermilk (see Pro Tip)
  • 2 Teaspoons vanilla
  • 1/4 cup salted melted butter (see Pro Tip)
  • 3 Eggs - separated (see Pro Tip)
  • 1/4 Cup canola oil
  • Maple syrup

Instructions

  1. In a large bowl, sift all dry ingredients. Mix thoroughly.
  2. Leave a well in the center.
  3. Separate the eggs.
  4. Combine egg yolks, buttermilk, vanilla, and oil in a separate bowl. Whisk thoroughly.
  5. Pour the egg mixture into the well of the dry ingredients.
  6. SLOWLY combine the flour mixture and the wet egg mixture together using a rubber spatula not a whisk.
  7. Whip the egg whites until they form soft peaks.
  8. Add the whipped egg whites to the batter a third at a time.
  9. Again, SLOWLY fold the whites in. The key is not to over mix the batter. Airy with pockets is great!
  10. Heat a lightly oiled skillet or griddle over medium-high heat.
  11. Pour approximately 1/4 cup for each pancake onto the skillet. Adjust the heat accordingly. Stove tops can vary in temperature.
  12. Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side.
  13. Repeat with remaining batter.
  14. Pour melted butter in between each pancake, add a little extra butter on the top and serve with warm maple syrup. Seriously, incredible!

Notes

Pro Tip

Bring the butter, eggs, and buttermilk to room temperature before using for best results.

Helpful Tools

  • Large bowl
  • Medium bowl
  • Egg separator
  • Rubber spatula
  • Electric mixer - Hand or standing
  • Non stick skillet or griddle
  • Measuring cups
  • Measuring spoons

Frequently Asked Questions

Why Do You Put A Well In Pancake Mix?

Mixing the wet and dry ingredients in separate bowls prior to combining them, prevents over mixing to occur.

Forming an indentation in the dry ingredients helps insure the wet ingredients don't splash everywhere.

Can You Freeze Pancakes?

Yes, you can! To freeze, make pancakes as directed in the recipe and let them completely cool.

Layer pancakes between sheets of waxed paper in an air tight container or reusable freezer bag. Freeze for up to 2 months.

How Do You Reheat Frozen Pancakes?

Place frozen pancakes on a baking sheet and reheat in a 325 degree toaster oven or a conventional oven for about 5-6 minutes or until warm.


© Laura @ Join me in the Kitchen
Cuisine: American / Category: Breakfast

Emilia

Saturday 30th of September 2023

Can't wait to give this a try. The dupar's in our area closed down a while ago & they had the most buttery and delicious pancakes I've ever had. I'm sure it goes in with the wet egg mixture, but you forgot to mention where to add the vanilla in your blog :)

Laura @ Join me in the Kitchen

Monday 2nd of October 2023

Hi Emilia! Thank you so much for pointing that out. I'm going to update the recipe ASAP. Yes, mix the vanilla in with the wet egg mixture. I hope you tried the recipe and enjoyed it! Laura

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