Diner-Style Buttermilk Pancakes
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These fluffy buttermilk pancakes make getting out of bed feel like the best part of your day. The buttermilk adds tang and tenderness, while a splash of bubbly seltzer helps create the lofty, diner-style texture that makes this buttermilk pancakes recipe stand out.
Avoid overmixing the batter, which can knock out the air bubbles and lead to flatter results. Whisk just until the wet and dry ingredients come together and no dry streaks of flour remain (a few lumps are fine!). Don’t wait too long to start cooking, lest the seltzer fizz out before the flapjacks hit the griddle. As the pancakes cook, look for bubbles forming and popping across the surface—a sign they’re ready to flip. The underside should be evenly golden brown, prime for a pat of butter and a drizzle of syrup.
Tips for making buttermilk pancakes
Can I substitute the buttermilk?
While real buttermilk gives these pancakes the best flavor and texture, you can use plain yogurt or kefir as a 1:1 swap. Greek yogurt, thinned with water (or milk) to a pourable consistency, also works well. For more options, see our guide to the best buttermilk substitutes.
What is seltzer doing in this buttermilk pancake recipe?
Cold seltzer water adds hundreds of tiny bubbles to the batter, helping create extra-light, fluffy buttermilk pancakes. As the pancakes cook, those bubbles expand, giving the pancakes extra lift and their signature airy texture. The temperature is key: cold seltzer will hold onto its bubbles longer than a room-temperature can will.
You can use your favorite bottled seltzer or club soda (avoid tonic, which has a bittering agent), or a home-spritzed version.
Can I make these pancakes smaller?
Their large size is classic for diner-style pancakes, but you can make smaller, easier-to-flip pancakes by using a ¼-cup measure to portion the batter instead of a ½-cup measure. For silver dollar pancakes, use about 2 Tbsp. batter.
Can I add blueberries? Chocolate chips? Other mix-ins?
Think of this recipe for buttermilk pancakes as a blank canvas. Dot the uncooked top of each sizzling pancake with fresh blueberries, raspberries, sliced bananas, or a handful of chocolate chips. Fold in some toasted walnuts or pecans.
Or, skip the mix-ins and simply top your stack with fresh fruit, a compote, or your favorite jam, plus whipped cream and maple syrup.
What’s the best way to make pancakes for a crowd?
To feed a larger group for breakfast or brunch, double the recipe and keep pancakes warm on a rack set inside a rimmed baking sheet in a 250°F oven between batches. A large electric griddle is ideal because you can cook multiple pancakes at once with consistent heat. If you don’t have a griddle, use two skillets or a single large skillet and work in batches.
Perhaps the easiest option, however, is to opt for a large-format baked version, such as this Apple Pancake recipe, and cut it into portions:
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Preparation
Step 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).
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 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 →
Recipe notes
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