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.
- Use a standard ice-cream scoop or a measuring cup to pour out about 1-4 to 1/2 cup. I don’t recommend using more than that, they will be too thick to cook properly, possibly causing them to burn by the time the middle is fully cooked through. 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
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
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