These fluffy diner-style pancakes feature a tender, pillowy crumb made with buttermilk and topped with a warm buttermilk syrup that soaks into every bite. The baking powder and baking soda combination creates the signature height and fluffiness found in classic American diners.
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First, make the buttermilk syrup. In a medium saucepan over medium heat, combine the sugar, buttermilk, butter, and light corn syrup. Bring to a boil, stirring occasionally.
Once boiling, reduce the heat to a simmer and cook for 5-7 minutes until it thickens slightly.
Remove the saucepan from the heat and immediately whisk in the baking soda. The mixture will foam up. Continue whisking until it settles, then stir in the vanilla extract. Set aside to cool slightly while you make the pancakes.
For the pancakes, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
In a separate medium bowl, whisk together the buttermilk, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix with a whisk until just combined. Do not overmix; a few lumps are okay.
Gently fold in the melted butter. Let the batter rest for 5-10 minutes.
Heat a lightly oiled griddle or non-stick frying pan over medium-high heat. Pour about 1/2 cup of batter onto the griddle for each pancake.
Cook until bubbles appear on the surface and the edges are dry, about 2-3 minutes. Flip and cook until golden brown on the other side.
Serve the pancakes immediately, topped with a pat of butter and a generous pour of the warm buttermilk syrup.
Store cooked pancakes in an airtight container in the refrigerator up to 3 days, or freeze up to 1 month. Reheat in a 350°F oven until warm or in a toaster.
Overmixing the batter develops gluten, making pancakes tough. Stir until just combined—lumps are okay. Also ensure your baking powder and baking soda are fresh.
Mix dry ingredients ahead, but combine wet and dry ingredients just before cooking. Batter loses lift if it sits too long.
Flip when bubbles form on the surface and the edges look set and dry, usually 2-3 minutes per side.
Yes—use regular milk and add 1 tbsp lemon juice or vinegar per cup of milk, let sit 5 minutes before using.
Refrigerate cooked pancakes up to 3 days in an airtight container, or freeze up to 1 month. Reheat in a 350°F oven or toaster.
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