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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.

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