Skip to main content

Diner-Style Buttermilk Pancakes

4.7

(48)

Photo of a pancake on a plate with fork knife and maple syrup.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks

These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes by scooping ¼-cupfuls of batter onto your griddle.

Cooks' Note

To feed a larger group, double the recipe and keep pancakes warm in a 250°F oven between batches. If you don't have a griddle or 2 skillets, use 1 skillet to cook the pancakes.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Serves 4

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)

Preparation

  1. Step 1

    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).

    Step 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 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.

Read More
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Your new house dressing: creamy, herby, and dangerously dippable.
This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.
Froyo for one, made in a blender and topped with a crackly magic shell.
This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.