Fluffy Diner-Style Pancakes with Buttermilk Syrup

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.