Old-School Diner-Style Buttermilk Pancakes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 2 tablespoons malted milk powder, optional but highly recommended

• ½ teaspoon baking soda

• Pinch of salt

• 3 tablespoons granulated sugar

Wet Ingredients

• 2 cups buttermilk

• 1 large egg

• 2 tablespoons sour cream

• 1 teaspoon vanilla extract

For Cooking

• Nonstick cooking spray or a small amount of oil

Buttered Syrup Finish

• ¼ cup pancake syrup

• 2 tablespoons unsalted butter

• Powdered sugar, for finishing

Directions

1. Mix the Dry Ingredients

In a large bowl, combine the flour, baking powder, malted milk powder, baking soda, salt, and sugar.

Mix thoroughly so all of the dry ingredients are evenly distributed.

2. Aerate the Wet Ingredients

In a separate bowl, combine the 2 cups buttermilk, egg, sour cream, and vanilla.

Whisk vigorously until the mixture becomes slightly foamy and you can clearly see bubbles forming on the surface.

This step helps incorporate air into the batter and contributes to a lighter, fluffier pancake.

3. Fold Wet Into Dry

Pour the wet ingredients into the dry ingredients.

Switch to a rubber spatula and gently fold the mixture together.

Do not whisk or aggressively stir the batter.

A few lumps are perfectly fine and should remain. The batter should be thick, soft, and scoopable, but still loose enough to fall naturally from a ladle.

4. Rest the Batter

Let the batter rest undisturbed for 5 to 10 minutes.

This gives the flour time to hydrate and allows the baking powder and baking soda to begin working before the pancakes hit the griddle.

Do not aggressively stir the batter again after resting.

5. Heat the Griddle

Preheat an electric griddle to approximately 300°F.

If using a skillet on the stovetop, cook over medium-low heat.

Lightly coat the cooking surface with nonstick spray or a small amount of oil.

6. Cook the Pancakes

Using a small ladle, portion the batter onto the hot griddle.

Because these pancakes are intentionally thick, do not rely solely on bubbles appearing across the top to know when they are ready to flip.

Watch the edges and gently check the underside.

Once the first side is golden brown and the pancake feels firm enough to turn, carefully flip it.

7. Let Them Rise

After flipping, allow the pancakes to cook for approximately 3 to 5 minutes on the second side.

You should see the pancakes rise and become noticeably thicker.

Give them enough time to cook all the way through without turning the heat too high.

Remove when both sides are golden and the center is fully cooked.

Buttered Syrup

Add the pancake syrup and unsalted butter to a small saucepan.

Heat gently over low heat until the butter melts completely into the syrup.

Stir or swirl until smooth and glossy.

Turn off the heat and spoon the warm buttered syrup over the pancakes.

Finish with a light dusting of powdered sugar.

Chef Brian’s Aha Moments

Use the full 2 cups of buttermilk. This gives the batter the proper consistency without needing to stop and adjust it midway.

Aerate the wet ingredients. Whisk until you see bubbles. That air helps support the fluffy texture.

Put the whisk away once wet meets dry. Fold gently with a rubber spatula.

Leave the lumps alone. Overmixing is one of the fastest ways to make pancakes flatter and tougher.

Rest the batter. Those 5 to 10 minutes make a noticeable difference in the finished height and texture.

Keep the heat around 300°F. Thick pancakes need enough time to cook through before the outside becomes too dark.

Butter the syrup. Melting the butter directly into the syrup gives you buttery flavor in every bite.

Eat well, and stay healthy.