“Diner-Style” Buttermilk Pancakes

Light and fluffy, these pancakes are reminiscent of those classic diner favorites.

2 cups all-purpose flour

3 Tbsp sugar

1 ½ tsp each of both baking powder and baking soda

1 tsp salt

2 ½ cup buttermilk

2 large eggs, cracked into a small bowl

3 Tbsp butter, melted

Veggie oil for the pan

Preheat oven to 250ºF for keeping pancakes warm.

In a bowl whisk the flour, sugar, baking powder, baking soda, and salt. Using the whisk, make a well in the center. Pour the buttermilk and eggs into the well and then pour the melted butter on top. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are just incorporated. Don’t overmix-there will be some lumps.

Heat a large nonstick griddle or skillet, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. Don’t overcrowd the pan. You will need to do this a couple more times based on the size of the pan.

Be ready to flip when bubbles rise to the surface, about 2-3 minutes. Flip and cook on other side till golden brown. Transfer to a racked sheet pan and keep warm in preheated oven until all pancakes are cooked and you are ready to serve.

Excellent with DLM 100% Pure Maple Syrup!

SERVINGS: Serves about 4

ALLERGENS: Milk, Egg, Wheat

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