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Fluffy Diner-Style Buttermilk Pancakes
These golden-brown buttermilk pancakes are big enough to fill the plate and get their impressive lift from a splash of seltzer—perfect for weekend breakfasts.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Katherine Sacks📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●griddle
📝 Preparation Steps
1
Whisk 2 cups (250 g) all-purpose flour, 3 Tbsp. sugar, 1¼ tsp. baking powder, 1¼ tsp. baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl. Using a fork, beat 2 large eggs, 1¾ cups buttermilk, ½ cup cold seltzer water or club soda, 3 Tbsp. unsalted butter, melted, and 1 tsp. vanilla extract in a medium bowl to combine. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
(250 g) all-purpose flour2 cups. sugar3 Tbsp¼ tsp. baking powder1¼ tsp. baking soda1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1large eggs2¾ cups buttermilk1. unsalted butter, melted, plus more3 Tbsp. vanilla extract1 tsp
2
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ½-cupfuls of batter onto griddle; cook pancakes until bubbles form on surface and pop and golden brown underneath, about ⏱️ 3 minutes. Flip and cook until golden brown on other side, about ⏱️ 2 minutes. Transfer pancakes to plates or a platter and brush tops with butter. Serve with pure maple syrup alongside. Editor’s note: This buttermilk pancakes recipe was first printed online in April 2016; it has been edited for style. For more of our best brunch recipes, head this way →
(250 g) all-purpose flour2 cupsPure maple syrup (for serving)
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