Easy Crispy Lion Pancakes: Better Than Takeout

Make crispy, golden lion pancakes at home with this easy recipe. No more soggy takeout pancakes! After making these many times, I’ve discovered the trick to perfect lion pancakes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy The Best Buttery Soft Pretzel Bites and Roasted Tomato and Garlic Ricotta Pasta.

What You'll Need for Easy Crispy Lion Pancakes: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup lion's mane mushrooms, finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• Optional: Maple syrup
• Optional: Fresh fruit
• Optional: Whipped cream
• Optional: Chocolate chips

How to Make Easy Crispy Lion Pancakes: Better Than Takeout

1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Step 2: In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Stir in the chopped lion's mane mushrooms.
3. Step 3: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
4. Step 4: Preheat a griddle or large non-stick skillet over medium heat. Lightly grease with cooking spray or oil.
5. Step 5: For each pancake, pour 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes.
6. Step 6: Flip the pancake and cook for another 1-2 minutes, until golden brown and crispy.
7. Step 7: Transfer the pancakes to a plate and serve with your favorite toppings.

Storing & Reheating Easy Crispy Lion Pancakes: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover pancakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 1 day.

Freezing Easy Crispy Lion Pancakes: Better Than Takeout

Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F for 5-7 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: You can substitute the lion's mane mushrooms with finely chopped chestnuts or pecans.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are burning, reduce the heat to medium-low and cook them for a longer period of time.

Easy Crispy Lion Pancakes: Better Than Takeout

⏱

Prep

10 minutes

🍳

Cook

20 minutes

⏳

Total

30 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free (optional)

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup lion's mane mushrooms, finely chopped

Seasonings

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves

Optional Toppings

• Maple syrup
• Fresh fruit
• Whipped cream
• Chocolate chips

Instructions

1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Step 2: In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Stir in the chopped lion's mane mushrooms.
3. Step 3: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
4. Step 4: Preheat a griddle or large non-stick skillet over medium heat. Lightly grease with cooking spray or oil.
5. Step 5: For each pancake, pour 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes.
6. Step 6: Flip the pancake and cook for another 1-2 minutes, until golden brown and crispy.
7. Step 7: Transfer the pancakes to a plate and serve with your favorite toppings.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: You can substitute the lion's mane mushrooms with finely chopped chestnuts or pecans.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are burning, reduce the heat to medium-low and cook them for a longer period of time.

Storage

• Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F for 5-7 minutes.
• Oven reheat: Reheat in the oven at 350°F for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: The batter can be made ahead and stored in the fridge for up to 1 day.

Nutrition Per Serving

• Calories: 320
• Protein: 10g
• Fat: 10g
• Carbs: 48g
• Fiber: 2g
• Sugar: 10g
• Sodium: 450mg
• Cholesterol: 60mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crispy Lion Pancakes: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Crispy Lion Pancakes: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!