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”.
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
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
- Canola oil
- Maple syrup
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
- In a large bowl, sift all dry ingredients.
- Leave a well in the center. (see FAQ’s)
- Separate the eggs.
- Combine egg yolks, buttermilk, 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.
- 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 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.
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.
Check out other recipes from Join Me In The Kitchen that will tantalize your taste buds:
- Easy Hatch Green Chile Relleno Casserole Recipe – super easy and feeds a crowd!
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 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
- In a large bowl, sift all dry ingredients. Mix thoroughly.
- Leave a well in the center.
- Separate the eggs.
- Combine egg yolks, buttermilk, 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.