Fluffy Diner-Style Buttermilk Pancakes

Method

1. 1

   Whisk 2 cups (250 g) all-purpose flour, 3 Tbsp. sugar, 1¼ tsp. baking powder, 1¼ tsp. baking soda, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl. Using a fork, beat 2 large eggs, 1¾ cups buttermilk, ½ cup cold seltzer water or club soda, 3 Tbsp. unsalted butter, melted, and 1 tsp. vanilla extract in a medium bowl to combine. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).

2. 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 pancakes until bubbles form on surface and pop and golden brown underneath, about 3 minutes. Flip and cook until golden brown on other side, about 2 minutes. Transfer pancakes to plates or a platter and brush tops with butter. Serve with pure maple syrup alongside. Editor’s note: This buttermilk pancakes recipe was first printed online in April 2016; it has been edited for style. For more of our best brunch recipes, head this way →

Reviews