Dessert

Buttermilk Pancakes

Dessert

Posted on 2024-03-27

Light and fluffy, slightly tangy, Buttermilk Pancakes – these are the diner style pancakes that you love. This recipe is the reason there is always buttermilk in our fridge.

Topped with maple syrup, buttermilk syrup, brown sugar butter syrup, berry sauce and whipped cream, or whipped strawberry butter, you can’t go wrong with any of these combinations.

Stavs Diner

For over 20 years now, I’ve held fast to our family’s favorite pancake recipe. And, yes, I still think those are some of the weightier pancakes you’ll overly eat, but that doesn’t midpoint there aren’t plenty increasingly superstitious pancakes to enjoy.
And these buttermilk pancakes? This recipe is the reason there is now a perpetual stash of buttermilk in my refrigerator.
There is a diner here in Ohio that makes veritably wondrous pancakes. They’re diner-style buttermilk pancakes like no others I’ve overly tasted. Sean and I stopped for breakfast at Stav’s Diner one morning several years ago when we visited Columbus while looking at houses surpassing we moved.
We’ve been when to Stav’s several times since we moved, it’s unchangingly worth the momentum to Bexley. If you’re in the area, this is a unconfined unshut kitchen place and we’ve never had a zest there that wasn’t delicious.

Diner Pancakes

These diner style pancakes are made with buttermilk and the buttermilk changes the savor and texture of the pancakes. This is a thick, scoopable batter. I use this dough whisk for pancake and waffle batter.
I find it easiest to scoop the pancake thrash onto the griddle with a large scoop vs trying to pour it. The pancakes will thin out as they cook.

Fluffy Buttermilk Pancakes

Buttermilk is the not-so-secret ingredient that creates a very unique savor and texture for these pancakes. And just a heads up, this is not a recipe where a Buttermilk Substitute will work the same way.

You will want to use store-bought buttermilk for these pancakes. You can find it in the dairy specimen in most grocery stores.

Buttermilk Pancakes

You’ll need the pursuit ingredients to make this recipe:

all-purpose flour
sugar
baking powder
baking soda
kosher salt
buttermilk
eggs
butter

Diner Style Pancakes

You’ll notice that these pancakes are moreover cooked in oil, creating those crispy edges that I socialize with terrific diner pancakes. (The first photo unelevated illustrates pancakes cooked on an oiled griddle.)

The pancakes are still veritably succulent when cooked on a dry griddle, but to replicate the taste and texture from Stav’s, the oil is necessary. (The second photo unelevated illustrates pancakes cooked on a dry griddle.)

Buttermilk Pancake Recipe

Start by whisking together the flour, sugar, sultry powder, sultry soda, and kosher salt and set aside. Add the buttermilk and the eggs to the dry ingredients and whisk to combine. (I like to use this dough whisk for pancake batter.)
Add the butter, whisk once more, and then let the thrash rest while the griddle or pan heats. Be shielding not to overbeat the pancake batter, lumps are fine. This is a very thick thrash and the pancakes will thin out as they melt on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using well-nigh a tablespoon of oil) and then pour well-nigh ⅓ cup of thrash onto the griddle for each pancake.
Let melt until the pancakes uncork to rainbow on top and they are lightly browned on the bottom, well-nigh 2-3 minutes. Flip and melt the second side until golden brown. Serve warm with the toppings of your choice.

Best Buttermilk Pancakes | America's Test Kitchen Recipe

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Naturally sweet and bursting with blueberry freshness, comic blueberry pancakes are a weekday breakfast must in our home.
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The Weightier Buttermilk Pancakes

Light and fluffy, slightly tangy, Buttermilk Pancakes – these are the diner style pancakes that you love.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Resting time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 4-inch pancakes

Calories 120kcal

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2½ cups store-bought buttermilk (not a buttermilk substitute)
2 eggs
¼ cup butter, melted
vegetable or coconut oil for the pan

Instructions

Whisk together the flour, sugar, sultry powder, sultry soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter.
Whisk once increasingly and then let the thrash rest while the griddle or pan heats. Be shielding not to overbeat the pancake batter, lumps are fine. This is a very thick thrash and the pancakes will thin out as they melt on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using well-nigh a tablespoon of oil) and then pour well-nigh ⅓ cup of thrash onto the griddle for each pancake.
Let melt until the pancakes uncork to rainbow on top and they are lightly browned on the bottom, well-nigh 2-3 minutes. Flip and melt the second side until golden brown. Serve warm with the toppings of your choice.