For years I thought that the box mix was the easiest way to make pancakes and scratch made seemed like an impossible task. How wrong I was. With just a few extra ingredients and steps, it couldn’t be easier to make Diner-Style Buttermilk Pancakes. Once you go homemade, you won’t look back, there’s no comparison!
What is Cultured Buttermilk?
Cultured buttermilk, unlike the leftover liquid from churning butter, is made by introducing bacteria cultures to milk, which ferment the lactose sugars. This adds a subtle tang and increases acidity. This acidity reacts beautifully with baking soda, creating a TON of tiny air bubbles for just the right amount of fluffiness. These air bubbles are what cause pancakes to rise high and become light, fluffy, and tender giving you that perfect diner-style stack you crave.
Is there an alternative? Yes, you can make a simple substitute for this recipe by measuring out 2 tablespoons of fresh lemon juice or white distilled vinegar into measuring jug and filling the rest with whole milk up to the 2 cup line. Let rest for 5 to 10 minutes. I do suggest making this with room temperature milk. This does not have the the cultured fermentation but does give you a very similar taste and texture in the end result.
What You’ll Need:
All-Purpose Flour
Sugar & Salt
Baking Powder & Baking Soda
Large Eggs
Buttermilk- I love the tanginess of cultured buttermilk, I love how soft & buttery it makes my baked goods, and there’s no fluffier pancake than a buttermilk one in my humble opinion.
Vanilla Extract- Some of the recipes I tried over the years were missing something… it was definitely vanilla. Vanilla flavor or extract, both work but definitely don’t skip it.
Butter- Cooled, melted butter is the last ingredient that I mix into the batter before cooking. Again, this was an ingredient missing in a lot of the other recipes I had tried. Some had vegetable oil, others had no oil at all. I think it needs some form of oil and butter is the perfect addition of fat to the batter.
Electric Griddle- I love to use my electric griddle because it allows me cook a lot all at once. I can also control the temperature much easier. If you do not have one, use a good sized non-stick skillet or frying pan.
Ice Cream Scoop- A scoop will portion out the perfect 1/2 cup of batter and helps you get that nice uniform size. I use mine for cupcakes and muffins too.
All About Pancakes
Whether you are new to homemade pancakes or just a fellow foodie in search of something just right, here are my best tips & tricks to mastering Diner-Style Buttermilk Pancakes at home.
Making the perfect shape
Ok, so truth be told we aren’t looking for a perfect shape exactly, but we are looking for the right amount of batter per pancake. This is so they cook evenly without burning. I’ve seen some recipes say that you can make them as big as you like, but I disagree. If you use too much batter it can take to long to cook in the middle giving you an overcooked pancake that is less soft and fluffy, which is the ultimate goal. I achieve this by using an ice-cream scoop or a 1/2 measuring cup.
The best way to cook pancakes
Perfect pancakes are SO easy to make and whether you make them from a box or scratch made batter, achieving the right temperature on your electric griddle or stovetop is another must. Ideally, you want a medium-heat setting, around 325-350°F (165-175°C). This is hot enough to cook the pancakes through without burning them, but not so hot that they brown too quickly on the outside while remaining raw in the center.
A good test for temperature is to flick a drop of water onto the griddle. If it sizzles and evaporates quickly, your griddle is ready. To keep even heat, preheat your griddle or pan for at least 5 minutes before scooping out the batter. This ensures a consistent cooking surface for your “griddle cakes”. Once you pour the batter, resist the urge to peek or move them around too much. Let the bubbles form and the edges start to set before gently flipping them with a spatula. This allows them to cook through evenly and achieve that perfect golden brown color.
Pancakes with options
These buttermilk pancakes are the perfect blank canvas for your breakfast creativity. Here are some serving suggestions to get you inspired:
- The Classic: Drench your stack in warm maple syrup and a pat or two of butter for that true diner-style breakfast.
- Full of Fruit: Top your pancakes with fresh berries, sliced bananas, or your favorite seasonal fruit compote for a burst of sweetness and vitamins.
- A Little Nutty: Add a sprinkle of chopped nuts like pecans, walnuts, or almonds for extra flavor and texture.
- Chocolate Celebration: Drizzle your pancakes with melted chocolate sauce, chocolate chips, or Nutella for an indulgent treat.
- Savory Surprise: For a twist, ditch the sweetness and top your pancakes with sauteed mushrooms, cheese, and a drizzle of hot sauce for a savory brunch option.
- Chocolate Cravings: Chocolate chips, Nutella drizzle, or a decadent chocolate sauce can turn your pancakes into an irresistible dessert.
- Jammin’: Top it off with some easy and healthy homemade jam. Check out my blackberry or raspberry chia jam. It’s perfect for topping waffles or pancakes and is done in less than 20 minutes.
Keeping them hot!
As all of your pancakes finish cooking, don’t let them cool down on a plate! To keep them warm and fluffy while you cook the rest, pre-heat your oven to the lowest setting (around 200°F / 93°C). Transfer the cooked pancakes to a plate lined with a paper towel to absorb any excess moisture. Pop the plate in the warm oven, this will gently hold them at temperature without drying them out.
Storing, Freezing & Re-heating
Don’t let leftover pancakes go to waste! These freeze and re-heat beautifully. Let your cooked pancakes cool completely. Then, place them in a single layer on a baking sheet and freeze for up to 3 months in a freezer-safe bag for up to 3 months. When ready to enjoy, reheat them in a pre-heated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Alternatively, you can use a toaster or a microwave on low power for a quick fix.
Looking for more BREAKFAST recipes? Check these out!
Overnight Sourdough Belgian Waffles
Glazed French Toast Brunch Bake
Sweet Maple Pork Breakfast Sausage
Bread Machine Sourdough Liège Waffles
Easy Buttermilk Buckwheat Pancakes
Fluffy Buttermilk Pumpkin Spice Pancakes
Bakery Style Vanilla Bean Scones
If you try my Diner-Style Buttermilk Pancakes, comment & rate below.
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Diner-Style Buttermilk Pancakes
Equipment
- 1 Electric Skillet or Large Griddle
- 2 Medium Mixing Bowls
- 1 Ice-Cream Scoop or 1/2 cup
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract, optional
- 2 large eggs, room temperature
- 2 cups cultured buttermilk, room temperature, See Notes Below
- 1/4 cup unsalted butter, melted & cooled
Instructions
- Bring all of your cold ingredients to room temperature.
- Melt your butter and set aside to cool.
- In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. Make sure that you sift the baking powder & soda if you have clumps. If you don't want to take the extra step, just measure it into your hand and press out the clumps with your thumb. It is a bit messier, but saves an extra step.
- In another medium bowl, mix the eggs, buttermilk and butter together.
- Add the dry ingredients to the wet and stir to combine, no need to overmix. Stir only until you don't see any flour or very large clumps. It will be a little lumpy and that is ok. Set aside to rest for about 5-10 minutes
- While the batter is resting, pre-heat your electric griddle to 325-350 F or a large skillet on the stove to medium-low heat.
- Once your batter has rested and your griddle is hot, drizzle about 1 tablespoon of neutral oil, coconut oil or olive oil will also work.
- Start scooping the batter (1/2 cup or ice-cream scoop) to cook. Be sure not to over crowd the griddle or pan if cooking more than one at a time.
- Cook until you see lots of bubbles come to the surface and the bottom is a nice golden brown. Flip and cook on the other side until it is also nicely browned.
- Continue until all of your pancakes are cooked and serve hot. See notes below on how to keep warm while you cook and how to re-heat if needed.
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