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+ servings

Diner-Style Buttermilk Pancakes

The pancakes are thin and cakey, a crispy outside with the inside dense and kept moist from the buttermilk.
Course Breakfast
Cuisine American
Keyword butter, buttermilk, diner, maple syrup, pancake, syrup
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2


  • 1 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 6 tablespoons unsalted butter, divided
  • Maple syrup, for serving


  • In a small bowl whisk together flour, sugar, baking powder and salt and set aside.
  • In a medium mixing bowl, whisk together buttermilk, oil, egg and ¼ cup of water. Add the dry ingredients to the milk mixture and whisk until ingredients are just combined into a thin batter.
  • Heat a large non-stick sauté pan or griddle over medium heat. Add 1 tablespoon of butter to grease the pan and allow to melt, tilting the pan to evenly spread it around the pan.
  • Add enough batter to the pan to form a 5-inch circle. Cook until the surface of the pancakes have a few bubbles, 1 to 2 minutes.
  • Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 2 minutes.
  • Remove and transfer to a serving platter. Repeat with the remaining butter and batter.
  • Serve warm with remaining butter and maple syrup.