In Good FlavorYou can easily make diner style pancakes at home. These pancakes are tender and fluffy without being overly thick. Enjoy this American breakfast favorite anytime you want for a fraction of the price!
I love diner pancakes. What makes them a standout beside the enormous size is the texture. They are fluffy, light, and tender without being super hefty. Most importantly for me, when pulled with a fork, the pancake slightly stretched as it gently tears away from itself. I love that texture!
Secret ingredient:
If your kitchen is stocked with basic ingredients, you have what it takes to make these diner pancakes. No buttermilk is required. Instead, this recipe uses a pantry ingredient that’s already in your cupboard to obtain buttermilk pancake results. So, what is it?
Vinegar is the magic ingredient! Baking soda reacts with vinegar and produces carbon dioxide, which causes the pancakes to rise. The result are fluffy pancakes. If you’re worried about a vinegary taste, I assure you it is undetectable!!
I’m a fan of using vinegar and baking soda for leavening in baking. It’s in this chocolate cake . I guarantee, it’s the easiest from scratch cake you’re ever going to make.
Ingredients needed for this recipe:
- All-purpose flour—fluff with a fork before measuring for accuracy.
- Butter—melted and cooled slightly.
- Granulated sugar—adds just a right amount of sweetness.
- Eggs—lightly beaten and room temperature.
- Baking soda and baking powder—used as leavening.
- Salt—rounds out the flavor profile.
- Butter—melted and cooled slightly before use.
- Vanilla extract—for delicious flavor.
- Milk—I like to use whole milk for richness, but low fat is fine as well. Make sure to use room temperature to allow the melted butter to incorporate smoothly.
- Vinegar—important for leavening in this recipe. It reacts with baking soda.
What type of pan to use?
A griddle or a good quality non-stick skillet is best for pancakes. Whatever you use, make sure it has a flat bottom for even browning. My 12-inch Hexclad skillet does a great job of cooking pancakes. Its non-stick property allows me to cook without having to add butter to the skillet every time. The skillet is a bit pricey skillet, but I use it a lot.
Recipe highlights:
- Combine milk and vinegar. Set aside.
- Combine flour, baking powder, baking soda, and salt. Set aside.
- Whisk milk, sugar, butter, and eggs in a large bowl.
- Add flour mixture. Blend. Let rest for 10-15 minutes.
- Pour 1/2 cup of batter into a preheated griddle or skillet on medium heat.
- Turn over after the bubbles have popped and the bottom edges are golden, about 2 minutes. Cook the second side about 1 1/2 minutes.
- Keep warm while you continue to cook the remaining pancakes.
- Refer to recipe card below for detailed instructions.
View the how-to video or save for later with this Pinterest Pin.
How to get the perfect texture?
To obtain soft and fluffy pancakes, rest the batter for 10-15 minutes before cooking. The resting period relaxes the gluten to create tender pancakes.
Because the chemical reaction between vinegar and baking soda is immediate, I don’t recommend resting the bater longer than 15 minutes. The leavening efficacy would be reduced too much and result in flat pancakes.
For this recipe, the rest period of 10-15 minutes is perfect for achieving the best diner style pancakes—tender, fluffy, and just the right amount of thickness.
How to keep the pancakes warm:
I like to keep them warm in a baking sheet lined with a cooling rack. Dome and seal aluminum foil over the baking sheet to keep the pancakes warm and to prevent them from drying out.
If not serving immediately, I don’t recommend stacking the pancakes. It creates too much steam, which can cause sogginess.
Add-ins and toppings:
These pancakes are delightful with just maple syrup, but you can change things up with add-ins and toppings. For the add-ins, place them over the pancakes or add them directly to the batter once it’s poured into the skillet.
Choose from one or mix and match!
- banana
- blueberries
- strawberries
- raspberries
- mini chocolate chips
- chopped cooked bacon
- chopped cooked sausage
As an alternative topping to maple syrup, try (may contain affiliate links):
- berry flavored syrups
- chocolate syrup
- whipped cream
- confectioners’ sugar
- cinnamon sugar syrup
Can you make the batter the night before?
Yes you can! BUT OMIT THE BAKING SODA until just before you’re ready to cook. Slightly under-mix the batter. Place in an airtight container and refrigerate overnight. Fifteen minutes before you are ready to cook in the morning, take the batter out of the fridge. Sprinkle baking soda evenly over the surface of batter (this is to help over beating), then whisk to combine. Do not overmix. Allow to rest on the counter 10-15 minutes before cooking.
How to store cooked pancakes?
- Refrigerate—cool pancakes. Store in an airtight container for 2-3 days.
- Freeze—stack cooled pancakes with parchment paper in between each. Wrap the stack in plastic wrap and place an airtight container or zip lock bag (with air squeezed out). Pancakes store well for up to 3 months.
Helpful tips:
- Fluff the flour with a fork before measuring for accuracy.
- The consistency of the batter affects the thickness of the pancakes. It should be thick and pour slowly, like a thick gravy. It should not stream like a liquid. If the batter is runny and cooks up flat, add a couple tablespoons of flour at a time to the batter to obtain desired consistency.
- Conversely, if the batter is thick and difficult to pour, add a couple tablespoons of milk at a time to the batter.
- If using a non-stick skillet, you might not need to add butter to the skillet every time. When adding butter, use a light coating. Excess butter might cause the batter to spread too much as well as uneven browning.
- The first few pancakes are always difficult to get just right. But, the perfect diner style pancakes should be evenly golden throughout. To prevent uneven cooking, make sure to use a good quality skillet with a flat bottom.
- The first side is ready to flip when the bubbles have popped and the bottom edges are set and golden brown.
- Cook time should be on medium for about 2 minutes on the first side and about 1 1/2 half minutes on the second. You might need to adjust the heat accordingly if your cook time is too far off.
- Use a large enough spatula to make flipping pancakes as clean as possible.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- A griddle or a non-stick skillet for cooking the pancakes on.
- A pancake turner. This one is silicone and high heat resistant.
- Hand whisk fork mixing the batter.
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Favorite Diner Style Pancakes
Description
You can easily make diner style pancakes at home. These pancakes are tender and fluffy without being overly thick. Enjoy this American breakfast favorite anytime you want for a fraction of the price!
Ingredients
Instructions
- Add vinegar to milk. Stir. Set aside for at least 5 minutes.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- In a large bowl, add 2 tablespoons sugar, melted butter, vanilla extract, and eggs. Whisk until smooth. Add milk mixture to bowl. Whisk to thoroughly combine.
- Add flour mixture. Whisk just enough to blend. It’s okay to have some small lumps. Cover. Rest for 10-15 minutes, but no more than 15.
- Preheat a griddle or a large non-stick skillet on medium. Brush just enough butter to lightly coat the pan. Do not add too much as it might cause spreading and uneven browning. Pour in about 1/2 cup of batter. Use a large spatula to flip the pancake over once the bubbles have popped and the bottom edges are golden brown and set, about 2 minutes. Cook the second side until golden brown, about 1 1/2 minutes.
- Adjust the heat accordingly if the pancakes cook too quickly or too long.
- Transfer to a cooling rack lined baking sheet. Dome and seal with a sheet of foil to keep warm. This method keeps the pancakes warm without becoming soggy or drying out. Placing the entire baking sheet in a 200° F oven to ensure the pancakes stay warm is optional.
- Serve with maple syrup and fresh berries or topping of choice.
- Makes six 7-inch pancakes.
Video
Notes
- This recipe make six 7-inch pancakes. If you want larger colossal size pancakes like the diners, you will get less pancakes. (I have trouble flipping pancakes that large.)
- The consistency of the batter affects the thickness of the pancakes. It should be thick and pour slowly, like a thick gravy. It should not stream like a liquid. If the batter is runny and cooks up flat, add a couple tablespoons of flour to the batter. Add a little more flour, if needed.
- Conversely, if the batter is thick and difficult to pour, add a couple tablespoons of milk at a time to the batter.
- Keep the heat on medium as best as you can and stay in the suggested cook time frame. Cooking too quickly might result in underdone center and too slowly will create dry pancakes.
- Cook time is based on cooking pancakes, one at a time. Cook time is reduced when cooking multiple pancakes at a time.
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