Diner-Style Pancakes from cooking with cocktail rings

Diner-Style Buttermilk Pancakes 

Diner-style pancakes are those “big as a plate” type pancakes that are delivered to the table when you order a “short stack” at a diner. The pancakes are thin and cakey, a crispy outside with the inside dense and kept moist from the buttermilk. Growing up in New Jersey, visits to a diner were a weekly staple. My friends and I would go to the Chester Diner at all hours – day or night - and you could always count on a stack of golden brown pancakes piled with butter and drizzled with lots of maple syrup. 

If making multiple pancakes at the same time, preheat the oven to 200° and arrange the pancakes on a baking sheet covered loosely with aluminum foil to keep warm while the rest of the pancakes are cooked. 



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

2 tablespoons unsalted butter


For serving: 

4 tablespoons unsalted butter 

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 ½ tablespoon of butter to grease the pan and allow to melt. 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. 


For serving: 

Serve warm with remaining butter and maple syrup. 


Makes 4 large pancakes; serves 2. 





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