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
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
I make pancakes for my family all the time and this recipe will be my new go to for the best diner style buttermilk pancakes. Thank you! They looked exactly like how I pictured homemade diner pancakes to look and tasted even better. A little on the saltier side than I’m used to, but that’s an easy fix for next time.
- Ashley
Perfect recipe
- Barb
- Barb
