Village Inn Pancake Recipe

If you’ve ever been to Village Inn, you already know they serve one of the best breakfasts in the USA.

Their buttermilk pancakes are a big reason why! From the day they opened, this pancake was the first on their menu—and they still make it today. Over the years, they’ve made it even better.

Today, I’m sharing my homemade copycat Village Inn Pancake Recipe. It’s made with buttermilk and eggs, just like the original-but even easier to whip up at home!

Don’t worry-this recipe is super simple. You don’t need any fancy stuff, just a few everyday ingredients you probably already have in your kitchen.

If you’re like me and love warm, fresh pancakes in the morning, you’re going to enjoy making these. Let’s get started and bring that Village Inn taste right to your table!

What Village Inn Pancakes Taste Like

Village Inn pancakes have a cozy, homemade feel with a light tang from buttermilk. They’re fluffy but not too airy, with golden edges that add a hint of crispiness.

The inside stays soft and moist, almost melting in your mouth. The flavor is balanced—not too sweet, so you can load them with syrup or fruit without feeling overwhelmed.

My version nails that diner-style texture: thick enough to stack high but tender enough to cut with a fork.

Village Inn Pancake Ingredients

• All-Purpose Flour (2 cups): This is the base of your pancakes. It gives them structure and that soft, chewy texture.
• Buttermilk (1 cup): Buttermilk adds a tangy flavor and makes the pancakes super tender. It also reacts with baking soda to help them rise.
• Egg (1 large): The egg binds everything together and adds richness. It helps the pancakes hold their shape while keeping them soft.
• Vegetable Oil (1 ½ tablespoons): Oil keeps the pancakes moist and helps them cook to a nice golden color.
• Sugar (1 ½ tablespoons): Just a touch of sugar adds a hint of sweetness without making the pancakes taste like dessert.
• Baking Powder (1 ½ teaspoons): This makes the pancakes rise and get fluffy.
• Baking Soda (¼ teaspoon): Baking soda works with the buttermilk to give the pancakes extra lift and a light texture.
• Salt (½ teaspoon): Salt balances the flavors and brings out the sweetness. Don’t skip it, even if it seems small.
• Vanilla Extract (½ teaspoon, optional): I add a splash of vanilla for a warm, cozy flavor. It’s not in every Village Inn recipe, but it makes the pancakes extra special.

Recipe Variations

Want to mix things up? Here are some variations you can try with this Village Inn Pancake Recipe:

1. Blueberry Pancakes: Toss in ½ cup of fresh or frozen blueberries. They add a sweet, juicy burst in every bite.
2. Chocolate Chip Pancakes: Stir in ¼ cup of mini chocolate chips. It’s like dessert for breakfast-kids love this one!
3. Banana Pancakes: Mash up one ripe banana and mix it into the batter. It makes the pancakes moist and naturally sweet.
4. Cinnamon Pancakes: Add ½ teaspoon of cinnamon to the dry stuff. It gives a warm, spicy flavor that’s perfect for chilly mornings.

Kitchen Equipment Needed

1. Large Mixing Bowl: For combining dry and wet ingredients.
2. Medium Mixing Bowl: To mix the wet ingredients separately.
3. Whisk or Fork: For stirring the batter. A whisk makes it smooth, but a fork works fine.
4. Measuring Cups and Spoons: To get the ingredient amounts just right.
5. Non-Stick Skillet or Griddle: I love my cast-iron skillet, but any non-stick pan works.
6. Spatula: For flipping the pancakes. A wide, flat spatula is best.
7. Ladle or ¼-Cup Measure: To pour the batter evenly onto the skillet.
8. Plate and Lid: To keep cooked pancakes warm while you finish the batch.

How To Make Village Inn Pancakes

Step 1 | Mix the Dry Ingredients

In a large mixing bowl, add 2 cups of all-purpose flour, 1½ teaspoons of baking powder, ¼ teaspoon of baking soda, ½ teaspoon of salt, and 1½ tablespoons of sugar. Stir well with a whisk or fork to evenly combine the ingredients.

Step 2 | Combine the Wet Ingredients

In a medium bowl, crack 1 large egg and whisk it thoroughly. Add 1 cup of buttermilk, 1½ tablespoons of vegetable oil, and ½ teaspoon of vanilla extract (optional). Mix until fully combined.

Step 3 | Make the Batter

Pour the wet ingredients into a well in the center of the dry ingredients. Stir gently with a whisk or fork until just combined—do not overmix. The batter should be thick but pourable. If it’s too thick, add 1 tablespoon of regular milk (not buttermilk) and stir.

Step 4 | Heat the Skillet

Place a skillet or griddle over medium heat. Lightly coat the surface with oil or butter. Allow it to heat up until hot, but not smoking.

Step 5 | Cook the Pancakes

Using a ladle or a ¼-cup measuring cup, scoop the batter and slowly pour it onto the skillet to form round pancakes. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip with a spatula and cook for another 1–2 minutes, until golden brown. Check the bottom to ensure it’s not overcooked.

Step 6 | Keep Them Warm

Place the cooked pancakes on a plate and cover with a lid or another plate to retain heat. Alternatively, keep them warm in a 200°F (90°C) oven if you’re making a larger batch.

Step 7 | Repeat the Process

Continue cooking the remaining batter, adding a bit more oil to the skillet as needed. This recipe should yield approximately 8–10 pancakes, depending on their size.

Step 8 | Serve and Enjoy

Serve the pancakes fresh and hot for the best flavor. Add your favorite toppings like butter, syrup, fruit, or whipped cream, and enjoy your copycat Village Inn Pancakes!

Pancakes Perfection Tips

• Room Temperature Ingredients: Take the egg and buttermilk out of the fridge 30 minutes before cooking if possible.
• Rest Your Batter: Let the batter sit for 5 minutes before cooking. This gives the flour time to absorb the liquid and the leavening agents time to start working.
• Control Your Heat: Medium heat is best. Too hot and the outside burns before the inside cooks; too cool and the pancakes become dry.
• Don’t Overflip: Only flip your pancakes once. Multiple flips can deflate them and make them less fluffy.
• Don’t Press Down: After flipping, resist the urge to press down on the pancake with your spatula. This squeezes out air and makes them flat.
• Look for Bubbles: Wait until bubbles form on the surface and start to pop before flipping. This usually takes 2-3 minutes.
• Consistent Sizing: Use the same measuring tool for each pancake so they cook at the same rate.
• Oil vs. Butter: Butter gives better flavor but burns more easily. I use a little of both – butter for flavor, oil to prevent burning.

Pancakes Serving Suggestions

These pancakes are perfect with a pat of butter and a drizzle of maple syrup. I also like to add fresh berries or sliced bananas on top.

If you want something extra, try a dollop of whipped cream or a sprinkle of powdered sugar.

For a cozy weekend, serve with scrambled eggs and crispy bacon on the side.

You can even make a pancake stack and pour warm fruit compote over them.

Leftover Storage Tips

If you have pancakes left, don’t throw them away! Let them cool first. Then stack them between small pieces of parchment paper and put them in an airtight container. They stay good in the fridge for up to 3 days.

Want to keep them longer? Freeze them! Place in a zip bag and freeze for up to a month.

When you want to reheat, just pop one in the toaster or microwave for about 30 seconds. They still taste fresh and fluffy. Just don’t reheat too long or they can get dry.

Village Inn Pancake Recipe FAQs

1. Can I make these pancakes without buttermilk?

Yes, you can! Mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 10 minutes before using. It’s not exact, but it works well enough to keep your pancakes soft and fluffy.

2. Can I use whole wheat flour?

You sure can, but keep in mind the pancakes will be a bit more dense and have a nuttier taste. Try half whole wheat and half all-purpose for a good balance.

3. What can I use instead of eggs?

If you’re out of eggs or allergic, try 1/4 cup of unsweetened applesauce or half a mashed banana. It will change the texture a bit, but still tastes great.

4. How do I know when to flip the pancakes?

Look for bubbles on top and edges that are firm. Gently slide a spatula under one and peek. If the bottom is golden brown, it’s time to flip.

5. Can I double the recipe?

Yes, this recipe doubles well. Just make sure to use a bigger bowl and mix gently. You may need to cook in more batches depending on your skillet size.

6. What’s the best way to keep pancakes warm while cooking?

Put them on a plate and cover with a lid. Or keep them in the oven at 200°F until you’re done cooking all the pancakes.

I hope you give this Village Inn Pancake Recipe a try. It’s simple, tasty, and makes a morning feel special. There’s nothing better than warm pancakes made fresh at home.

Did you make this recipe? Please leave a ⭐ rating and review!