Fluffy Diner Style Buttermilk Pancakes
Light, airy, and perfectly tangy buttermilk pancakes that bring nostalgic diner charm to your breakfast table. Easy to make with simple pantry ingredients and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (about 4-inch diameter each) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (190g)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk (300ml) or 1 ¼ cups milk mixed with 1 tablespoon lemon juice, let sit 5 minutes
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted (60g)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until combined. Some lumps are okay; do not overmix.
- Let the batter rest for 5-10 minutes to allow the baking powder to activate and gluten to relax.
- Heat a non-stick or cast iron skillet over medium heat. Lightly grease with butter or oil.
- Using a ¼ cup ladle, pour batter onto the skillet, spacing pancakes about 2 inches apart. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for 1-2 minutes until golden brown. Adjust heat as needed.
- Transfer cooked pancakes to a baking sheet in a low oven (200°F / 90°C) to keep warm while cooking remaining pancakes.
- Serve immediately stacked with butter, syrup, fresh berries, or favorite toppings.
Notes
Do not overmix the batter to keep pancakes fluffy. Letting the batter rest helps develop texture and flavor. Keep cooked pancakes warm in a low oven to avoid sogginess. Use fresh baking powder and baking soda for best rise. Substitute buttermilk with milk and lemon juice if needed.
Nutrition
- Serving Size: 1 pancake (4-inch di
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
Keywords: buttermilk pancakes, fluffy pancakes, diner style pancakes, easy breakfast, pancake recipe, homemade pancakes