Diner-Style Buttermilk Pancakes

cook like a diner breakfast brunch pancake american buttermilk maple syrup vegetarian pescatarian peanut free tree nut free soy free kosher

Katherine Sacks

Serves 4

Source

Ingredients

2 cups all-purpose flour

3 tablespoons sugar

1¼ teaspoons baking powder

1¼ teaspoons baking soda

1¼ teaspoons kosher salt

2 large eggs

1¾ cups buttermilk

½ cup cold seltzer water or club soda

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted, plus more

Pure maple syrup (for serving)

Method

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).

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 until bubbles form on the surface and pop and the underside is golden brown, 2½–3 minutes. Flip and continue to cook until golden brown on the bottom, 2–2½ minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.