Fluffy, golden, and irresistibly rich these pancakes are the perfect way to start the day! With this copycat recipe, you can create these famous melt-in-your mouth flapjacks in your own kitchen.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 24 pancakes
- Prep level: Beginner +
What You’ll Love
- Traditional Recipe: Dupar’s pancakes are made using the same recipe that has been perfected over the years.
- Fluffy Texture: These pancakes are known for being fluffy and light, and who doesn’t love that.
- Made With Pantry Staples: This copycat recipe uses everyday ingredients.
- Comfort Food: Pancakes are often associated with the feeling of comfort and warmth, making them a popular choice for breakfast or brunch.
Du-par’s hot cakes recipe has earned rave reviews over the years including the high “Best Pancakes in the U.S” by Esquire.
As of March 2023 there are only 2 Du-par’s locations, the one located in the original farmers market in greater LA 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!
Ingredient Notes
Dry Ingredients
- All purpose flour – Measuring properly (spooned and leveled) keeps the pancakes light and tender.
- Baking powder – Responsible for the tall, fluffy rise that Dupar’s pancakes are known for, giving them that classic diner-style lift.
- Baking soda – Works alongside the buttermilk to enhance browning and boost tenderness.
- Salt – Essential for bringing all the flavors together and preventing the pancakes from tasting flat.
- Sugar – Granulated sugar adds just enough sweetness to balance the tangy buttermilk without overpowering the buttery flavor. These pancakes are meant to be topped, not overly sweet on their own.
Wet Ingredients
- Buttermilk – The star ingredient! Real buttermilk adds a gentle tang and reacts with the leaveners to create soft, fluffy pancakes with lightly crisp edges. For authentic flavor and texture, don’t substitute regular milk.
- Unsalted butter – Adds rich, classic flavor and contributes to those lightly crisp edges when cooking.
- Large eggs – Adds structure and helps bind the batter while keeping the pancakes tender.
- Vanilla extract (optional) – A small splash adds a touch of warmth and depth.
- Canola oil – Keeps the pancakes moist and soft without adding extra flavor. It helps create a smooth batter and ensures a tender crumb.
Step-by-Step Instructions
- In a large bowl, sift all dry ingredients. Leave a well in the center. 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. - Separate the eggs.
- Combine egg yolks, buttermilk, vanilla, melted butter, and oil in a separate bowl. Whisk thoroughly.
- Pour the egg mixture into the well of the dry ingredients and SLOWLY combine the flour mixture and the wet egg mixture together using a rubber spatula NOT a whisk.
- Beat the egg whites until they form soft peaks. Add the whipped egg whites to the batter a third at a time.
- Again, SLOWLY fold the egg whites in.
- Heat a lightly oiled skillet or griddle over medium-high heat. Pour approximately 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form and the edges are dry.
- Flip and cook until browned on the other side. Repeat with remaining batter.
- Keep warm, serve, and enjoy!
See the recipe card below for complete measurements and cooking times.
Laura Belle’s Tips
- Room temperature ingredients – For best results, bring the butter, eggs, and buttermilk to room temperature before using.
- Don’t over-mix the batter – A few lumps are fine! Over-mixing will result in dense pancakes instead of light and fluffy.
- Use buttermilk – The acidity in buttermilk gives the pancakes their signature tanginess.
- Cook on a low-medium heat – If the pan is too hot, the outside will brown too quickly.
- Flip only once – Wait until you see bubbles forming and the edges look set before flipping. One flip is all you need, flipping multiple times can make the pancakes dense.
Storing
Allow pancakes to cool to room temperature. Pancakes can be stored in an airtight container in the fridge for 2 to 3 days. Freezer – Layer pancakes between sheets of waxed paper in an air tight container or reusable freezer bag. Freeze for up to 2 months. Allow them to come to room temperature before reheating.
Reheating
To reheat 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.
What to Serve with Pancakes
Pair these delicious flapjacks with:
- Warm Maple Syrup – The ultimate pancake companion!
- Fresh Berries – Blueberries, Strawberries, raspberries, or blackberries for a fresh, tart contrast.
- Banana Slices
- Whipped Cream
- Crispy Bacon – A classic salty side that balances out the sweetness of the pancakes.
- Scrambled Eggs from Southern Bites
- Hash Browns – Crispy potatoes for a delicious, dine-style breakfast.
Dupars Legendary Buttermilk Pancakes Recipe – Copycat
These legendary pancakes are the lightest, fluffiest, and most flavorful buttermilk pancakes you could ever make. Perfect for any time of the day!
Ingredients
- Dry Ingredients:
- 2 cups and 2 tablespoons all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons salt
- 1/4 cup sugar
- Wet Ingredients:
- 2.5 cups buttermilk
- 1.5 teaspoons vanilla
- 1/4 cup unsalted melted butter and slightly cooled.
- 3 eggs – separated
- 1/4 cup canola oil
- Maple syrup
Instructions
- In a large bowl, sift all dry ingredients. Mix thoroughly.
- Leave a well in the center.
- Separate the eggs.
- Combine egg yolks, buttermilk, vanilla, melted butter, and oil in a separate bowl. Whisk thoroughly.
- 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.
- Whip the egg whites until they form soft peaks.
- Add the whipped egg whites to the batter a third at a time.
- Again, SLOWLY fold the whites in. The key is not to over mix the batter. Airy with pockets is great!
- Heat a lightly oiled skillet or griddle over medium-high heat.
- Pour approximately 1/4 cup for each pancake onto the skillet. Adjust the heat accordingly. Stove tops can vary in temperature.
- Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side.
- Repeat with remaining batter.
- 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.
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