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Fluffy Buttermilk Pancakes Recipe Easy Extra Thick Diner Style

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These fluffy buttermilk pancakes deliver an extra thick diner-style texture that is tender yet sturdy enough to hold toppings without collapsing. Perfect for cozy weekends or quick breakfasts, they combine simple pantry staples with a subtle vanilla hint and a tangy buttermilk flavor.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 tablespoons (15 g) cornstarch
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon (2 g) baking soda
  • ½ teaspoon (3 g) salt
  • 2 tablespoons (25 g) granulated sugar
  • 2 cups (480 ml) buttermilk (or 2 cups milk + 2 tablespoons lemon juice or vinegar, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 4 tablespoons (57 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5 ml) pure vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and sugar.
  2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
  3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be lumpy; do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat for 5 minutes. Lightly grease with butter or oil.
  5. Using a ¼-cup measure or ladle, pour batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 3-4 minutes.
  6. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through. Pancakes should spring back lightly when pressed.
  7. Transfer cooked pancakes to a warm oven (around 200°F or 95°C) to keep warm while finishing the batch.
  8. Serve stacked with maple syrup, jam, fresh fruit, or whipped cream as desired.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Let melted butter cool before mixing to avoid scrambling eggs. If batter is too thick, add buttermilk one tablespoon at a time until it falls slowly but holds shape. Cook on medium heat to avoid burnt outsides and raw insides. Batter can be made ahead and rested for 10-15 minutes or refrigerated overnight.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, diner style pancakes, thick pancakes, easy breakfast, brunch recipe

Find it online: https://prismtaste.com/fluffy-buttermilk-pancakes-recipe-easy-extra-thick-diner-style/