Diner-Style Buttermilk Pancakes
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!
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.
Notes
The nutritional values and servings are estimates only.
Nutrition
Calories: 206kcalCarbohydrates: 27gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 56mgSodium: 403mgPotassium: 118mgFiber: 1gSugar: 5gVitamin A: 299IUCalcium: 151mgIron: 2mg
Tried this recipe?Let us know how it was!