American Breakfast · american cuisine

Fluffy Buttermilk Pancakes Diner-Style

Tall, tender buttermilk pancakes with crisp edges and maple syrup.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-10

Why this recipe works

The best pancakes I ever ate were in a Midwestern diner where the cook barely looked at the griddle — he listened for the right sizzle. Batter should be thick but pourable, rested so the flour hydrates and bubbles calm down. Overmixing develops gluten and makes tough cakes. I leave lumps. I also grease lightly; too much fat fries rather than browns.

Ingredients

• 2 cups (250g) plain flour
• 2 tbsp sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt
• 2 cups buttermilk
• 2 large eggs, 3 tbsp melted butter (plus more for cooking)
• 1 tsp vanilla
• Maple syrup and butter to serve

Step-by-step method

1. Whisk dry ingredients. In another bowl, whisk buttermilk, eggs, melted butter, vanilla.
2. Pour wet into dry and fold until just combined; lumps are fine. Rest 10 minutes.
3. Heat griddle to medium. Lightly butter. Pour ⅓-cup rounds. Cook until bubbles set and edges look matte, flip once, cook 1–2 minutes more.
4. Keep warm in a low oven while you finish the batch. Serve with butter and maple.

Estimated nutrition

About 360 calories per serving (based on 4 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

Serving ideas & leftovers

Serve hot, taste for seasoning at the table, and store leftovers in an airtight container once cool. Most of these dishes reheat gently on the stove with a splash of water, stock, or the dish’s own sauce so the texture stays kind.

This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.