Ultra-Fluffy Restaurant-Style Buttermilk Pancakes

A stack of diner pancakes on a plate with butter and syrup.

3.89 from 9 votes

Ultra-Fluffy Restaurant-Style Buttermilk Pancakes

With a just few simple tricks, you can make the best Fluffy Restaurant Style Pancakes at home. This buttermilk pancake recipe makes thick, fluffy pancakes using pantry staples and they’re ready in just 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: North Amercian

Keyword: Buttermilk, Buttermilk Pancakes, Flapjacks, Pancakes

Servings: pancakes

Calories: 147kcal

Author: Alisa Infanti

Ingredients

3 cups all-purpose flour
½ cup granulated sugar
½ cup vegetable oil plus a little more for frying
3 large eggs
1 tsp salt
1 tsp vanilla
1 tsp baking soda
2 tbsp baking powder
33 oz buttermilk (1 litre)

Instructions

Add all the ingredients to a large bowl and whisk together. Let rest for 10 minutes.
Heat a large non-stick pan to medium heat and add in a little vegetable oil or butter.
Add a 1/3 cup to the pan. Let cook until bubbles start to pop on the surface of the pancake. Use a spatula to carefully flip and let the other side cook for about 30 seconds. Remove from the pan and transfer to a plate. Serve warm.

Notes

Serve pancakes hot or warm with butter, syrup, whipped cream and or berries.

Storage:

Store leftovers in a tightly sealed container once cooled for up to 3 days in the fridge or freeze for up to 2 months. Before freezing make sure they are completely cooled before storing to prevent them from sticking together or alternatively flash freeze them on a baking sheet and then transfer them to a storage container.

Buttermilk Substitute:

If you don't have buttermilk, pour the milk you do have into a large bowl and add 4 tablespoons of white vinegar or lemon juice. Stir it and let it sit for 5 minutes to sour and do its thing.

Nutrition