Diner-Style Buttermilk Pancakes
4.7
(48)

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.
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
Preparation
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.