Dupars Copycat Pancake Recipes

DINER-STYLE BUTTERMILK PANCAKES

Diner-Style Buttermilk Pancakes image

These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes by scooping 1/4-cupfuls of batter onto your griddle.

Provided by Katherine Sacks

Categories Cook Like a Diner Breakfast Brunch Pancake Buttermilk Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 large eggs
1 3/4 cups buttermilk
1/2 cup cold seltzer water or club soda
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted, plus more
Pure maple syrup (for serving)

Steps:

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

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