By Dr. Leah Alexander | Published on October 5, 2023 | Last Updated on October 14, 2023
Corner Bakery has been a beloved bakery chain since its establishment in 1991. Known for its fresh, made-to-order breakfast and lunch options, Corner Bakery offers a wide variety of delicious treats that keep customers coming back for more.
One particular menu item that stands out is their pancakes. Luckily, you can recreate this tasty breakfast treat in the comfort of your own home with this easy-to-follow pancake guide straight from Corner Bakery’s kitchen.
So grab your apron and get ready to whip up a stack of pancakes that will have the whole family asking for seconds! As you continue reading, you’ll find all the necessary ingredients, directions, and tips to make these delicious Corner Bakery pancakes in your own kitchen.
What is Corner Bakery Pancake?
Corner Bakery pancakes are a breakfast staple at Corner Bakery cafes. They are light, fluffy, and full of flavor, making them the perfect way to start your day. The pancake batter is made from scratch using simple ingredients, and they are cooked to perfection on a hot griddle.
Whether you top them with classic maple syrup or get creative with other toppings, these pancakes are sure to satisfy any breakfast craving. What sets Corner Bakery pancakes apart is their perfect balance of sweetness and fluffiness, making them a favorite among customers.
Plus, with the option to add your own toppings, you can customize these pancakes to your liking for a unique and delicious breakfast experience.
Why You’ll Love This Corner Bakery Pancake?
- The best thing about making Corner Bakery pancakes at home is that you get to enjoy them in the comfort of your own space. No need to wait in long lines or worry about finding a parking spot – just whip up some delicious pancakes whenever the craving strikes.
- These pancakes are also incredibly versatile and can be customized to fit any taste preference or dietary restrictions. Whether you prefer them plain, with fruit and nuts, or gluten-free, you can easily adjust the recipe to fit your needs.
- plus, they make for a great weekend breakfast tradition that the whole family can enjoy together.
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Ingredients
- Baking soda: This leavening agent helps to make the pancakes light and fluffy.
- Baking powder: It is also a leavening agent that works together with the soda to give the pancakes a rise.
- Unsalted butter: This adds richness and flavor to the pancakes. You can use salted butter if you prefer, but adjust the amount of additional salt accordingly.
- Salt: Just a pinch of salt helps to balance out the sweetness of the pancakes.
- Eggs: They act as a binding agent and also add moisture to the batter.
- Sugar: Just a small amount of sugar is used in this recipe, but you can adjust it according to your taste preference.
- Cooking spray: This is used for greasing the pan while cooking the pancakes.
- All-purpose flour: This is the main ingredient in the batter, giving it structure and texture.
- Buttermilk: This acidic dairy product helps to activate the baking soda and baking powder, resulting in a fluffier pancake. You can substitute with regular milk if needed, but the pancakes won’t be as fluffy.
Directions
Step 1
Prepare the batter
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the eggs and then mix in the melted butter and buttermilk.
- Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix as this can result in tough pancakes.
Step 2
Cook the pancakes
- Heat a non-stick griddle or skillet over medium heat and lightly coat with cooking spray.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional minute or until golden brown.
- Repeat with the remaining batter, greasing the griddle as needed.
Step 3
Serve and enjoy
- Serve the pancakes hot with your favorite toppings, such as maple syrup, berries, or whipped cream.
Tips and Tricks
- For an extra touch of indulgence, add some chocolate chips or blueberries to the pancake batter before cooking.
- If you don’t have buttermilk on hand, you can create a substitute by mixing regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
- To make these pancakes even fluffier, let the batter rest for 5-10 minutes before cooking. This allows the flour to fully absorb the liquid and results in a lighter texture.
Storage Tips
- To store any leftover pancakes, allow them to cool completely before placing them in an airtight container or ziplock bag.
- They can be stored in the refrigerator for up to 3 days or frozen for up to a month.
- To reheat, simply pop them in the toaster or microwave until warmed through.
Nutrition Information
Serving Suggestions
- Serve these pancakes with a side of crispy bacon or sausage for a hearty breakfast.
- Add some fruit and yogurt on the side for a balanced and nutritious meal.
- For a special occasion, serve with a dollop of whipped cream and sprinkles for a fun and festive touch.
- You can also get creative with your toppings, such as chopped nuts, shredded coconut, or even a drizzle of chocolate sauce.
What other substitute can I use in Corner Bakery Pancake?
If you don’t have all the ingredients listed, here are some substitutes that you can use:
- Milk: You can use any type of milk, such as almond milk or oat milk, in place of buttermilk.
- Flour: You can use a gluten-free flour blend or whole wheat flour instead of all-purpose flour. Just keep in mind that this may change the texture and taste of the pancakes slightly.
- Baking powder and baking soda: If you are out of one or both of these leavening agents, you can use self-rising flour instead. Just omit the salt from the recipe.
- Butter: You can substitute with oil, such as vegetable or coconut oil, for a dairy-free option. However, this may affect the flavor of the pancakes slightly.
Corner Bakery Pancake Recipe
Equipment
- large mixing bowl
- Skillet
Ingredients
- 2 tsp baking soda
- 4 tsp baking powder
- 1/2 cup unsalted butter melted
- 1 tsp salt
- 4 eggs
- 1/4 cup sugar
- Cooking spray
- 4 cups all-purpose flour
- 4 cups buttermilk
Instructions
- Begin by preparing the batter for these delectable pancakes. In a large mixing bowl, combine the necessary dry ingredients – flour, baking powder, baking soda, salt, and just a touch of sugar for added sweetness. Mix well until evenly distributed. In a separate bowl, beat the eggs to perfection before incorporating melted butter and tangy buttermilk into the mix. Mix until well combined, creating a smooth and creamy consistency. Gently fold the luscious wet mixture into the dry ingredients until just perfectly blended, being careful not to overmix as this can lead to tough pancakes – no one wants that!
- Heat up a non-stick griddle or skillet over medium heat and lightly coat with cooking spray. This will ensure that your pancakes don’t stick and cook evenly. Once heated, pour 1/4 cup of the batter onto the sizzling hot griddle for each pancake – this may vary depending on how large you like your pancakes. Keep an eye out for bubbly goodness forming on the surface, then flip and cook for an additional minute or until golden brown. Repeat this process with the remaining batter, greasing the griddle as necessary.
- The final and most mouth-watering step – serving and enjoying these heavenly pancakes! Serve them hot with your choice of toppings – whether it’s classic maple syrup, fresh berries, and whipped cream, or get creative and add your own twist.
Notes
- For an extra touch of indulgence, add some chocolate chips or blueberries to the pancake batter before cooking.
- If you don’t have buttermilk on hand, you can create a substitute by mixing regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
- To make these pancakes even fluffier, let the batter rest for 5-10 minutes before cooking. This allows the flour to fully absorb the liquid and results in a lighter texture.
Video
FAQs
Can I make this vegan?
Yes, you can use plant-based milk and oil instead of buttermilk and butter to make this recipe vegan-friendly.
Can I freeze the batter for later?
No, it is best to cook all of the batter immediately. However, you can store any cooked pancakes in the freezer for up to a month. Just make sure to layer them with parchment paper to prevent them from sticking together.
Can I add other mix-ins to the batter?
Absolutely! You can get creative and add your favorite fruits, nuts, or chocolate chips to the pancake batter before cooking. Just keep in mind that this may affect the cooking time and texture of the pancakes slightly.
Conclusion
Whether you’re looking for a classic pancake recipe or want to mix it up with some creative toppings, this Corner Bakery Pancake is sure to satisfy.
With simple ingredients and easy instructions, these fluffy pancakes are perfect for any occasion. Enjoy them as a weekend breakfast tradition with your loved ones or make them ahead of time for a quick and delicious weekday breakfast option.
Thank you for reading this article. Please share this article with your family and friends to spread the love of pancakes!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.