The Dinner BellLancaster, Pennsylvania
Breakfast

Diner-Style Buttermilk Pancakes

These are the pancakes we've flipped on the same griddle since 1998. Letting the batter rest for ten minutes before it hits the griddle is the only real secret, and it's the one step most home cooks skip.

10 min prep
20 min cook
Easy level
Serves 4 (about 12 pancakes)

Method

  1. Mix the dry ingredients

    Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.

  2. Mix the wet ingredients

    In a separate bowl, whisk the buttermilk, eggs, and melted butter.

  3. Combine and rest

    Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine. Let the batter rest 10 minutes.

  4. Make the maple butter

    While the batter rests, beat the softened butter with the maple syrup until fluffy. Set aside.

  5. Cook

    Heat a griddle over medium heat and butter it lightly. Pour 1/4 cup of batter per pancake and cook 2 to 3 minutes per side, until golden.

  6. Serve

    Stack the pancakes and top with a spoon of maple butter and extra syrup.

From our kitchen

A griddle that's too hot browns the outside before the middle sets. Medium heat and a little patience gets you an even color on every pancake.

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