Diner-Style Buttermilk Pancakes | Dorothy Lane Market

Diner-Style Buttermilk Pancakes

PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2½ cups buttermilk
  • 2 large eggs, cracked into a small bowl
  • 3 Tbsp butter, melted
  • Vegetable oil for pan

INSTRUCTIONS

1
Preheat oven to 250ºF for keeping pancakes warm.
2
In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Using the whisk, make a well in the center. Pour the buttermilk and eggs into the well and then pour the melted butter on top.
3
Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are just incorporated. Don’t overmix–there will be some lumps.
4
Heat a large nonstick griddle or skillet over low heat for about 5 minutes.
5
Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet.
6
Be ready to flip when bubbles rise to the surface, about 2-3 minutes. Flip and cook on other side till golden brown. Transfer to a racked sheet pan and keep warm in preheated oven until all pancakes are cooked and you are ready to serve.

Reviews

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Feb 21st

I really liked this recipe. I did make one modification because I was striving for super fluffy pancakes. I separated my egg whites and beat the whites to a peak and then folded them into the batter. Thanks for sharing this recipe.

- Sydney

Dorothy Lane Market says:

Thank you, Sydney! That is a great idea, and we'll have to try that modification. Thank you for trying this recipe!

Diner-Style Buttermilk Pancakes

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2½ cups buttermilk
  • 2 large eggs, cracked into a small bowl
  • 3 Tbsp butter, melted
  • Vegetable oil for pan

INSTRUCTIONS

1
Preheat oven to 250ºF for keeping pancakes warm.
2
In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Using the whisk, make a well in the center. Pour the buttermilk and eggs into the well and then pour the melted butter on top.
3
Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are just incorporated. Don’t overmix–there will be some lumps.
4
Heat a large nonstick griddle or skillet over low heat for about 5 minutes.
5
Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet.
6
Be ready to flip when bubbles rise to the surface, about 2-3 minutes. Flip and cook on other side till golden brown. Transfer to a racked sheet pan and keep warm in preheated oven until all pancakes are cooked and you are ready to serve.

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