Description
Budget-friendly, fluffy diner-style pancakes made with a simple buttermilk hack. These pancakes are light, tender, and ready in about 30 minutes using common pantry staples.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 2 tablespoons (25g) Granulated Sugar
- 2 teaspoons (10g) Baking Powder
- 1 teaspoon (6g) Salt
- 2 large Eggs
- 1 3/4 cups (415ml) Milk (for buttermilk substitute)
- 1 tablespoon White Vinegar or Lemon Juice (for buttermilk substitute)
- 4 tablespoons (60g) Unsalted Butter, melted and cooled
- 1 teaspoon Vanilla Extract
Instructions
- Prepare the buttermilk: Mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 3/4 cups. Let sit for 5-10 minutes until slightly curdled.
- Whisk dry ingredients: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk vigorously to distribute leavening agents evenly.
- Combine wet ingredients: In a separate bowl, whisk eggs, melted butter, vanilla, and the prepared buttermilk mixture until smooth.
- Mix the batter: Pour wet ingredients into the dry ingredients. Gently fold together until just moistened; the batter should remain lumpy. Do not overmix.
- Rest the batter: Let the batter sit for 5-10 minutes to allow flour to hydrate and bubbles to form.
- Heat the skillet: Place a non-stick skillet or griddle over medium heat. Test with water drops; they should dance around. Lightly grease with butter or oil.
- Cook pancakes: Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles form and pop, leaving holes. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Serve immediately with butter and syrup, or keep warm in a 200°F oven while cooking the rest.
Notes
Do not overmix the batter; lumps are desirable for fluffy texture. Ensure baking powder is fresh for proper rise. The first pancake is a test for heat adjustment. Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 medium pancake
- Calories: 180
- Sugar: 6
- Sodium: 350
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 24
- Fiber: 1
- Protein: 5
Keywords: pancakes, buttermilk pancakes, diner style, budget breakfast, fluffy pancakes, easy recipe, homemade buttermilk