Fluffy Buttermilk Pancakes (Diner-Style)

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william By 1 min read

Tall stack of fluffy buttermilk pancakes with butter and maple syrup
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Tall stack of fluffy buttermilk pancakes with butter and maple syrup

Fluffy Buttermilk Pancakes (Diner-Style)

Tall, fluffy buttermilk pancakes with crisp golden edges, just like the diner makes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 340
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups buttermilk shaken well
  • 2 large eggs at room temperature
  • 4 tablespoons unsalted butter melted, plus more for the griddle
  • 1 teaspoon vanilla extract

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a second bowl or large measuring jug, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients.
  3. Stir with a spatula just until the flour disappears, about 10 to 12 strokes. The batter must stay lumpy.
  4. Set the bowl aside and let the batter rest for 5 to 10 minutes. You will see small bubbles forming on the surface.
  5. Heat a griddle or large skillet over medium heat. It is ready when a few drops of water flicked onto the surface sizzle and evaporate quickly. Lightly grease the surface with butter.
  6. Pour about 1/3 cup of batter per pancake, leaving space between them. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set and dry.
  7. Flip once, gently, and cook the second side for 1 to 2 minutes more, until deep golden. Do not press the pancake down.
  8. Serve right away in warm stacks with butter and maple syrup. Keep finished pancakes warm on a sheet pan in a 200 degree F oven while you work through the batter.