Do you have a go-to recipe for pancakes that you can make any weekend morning? This is ours! These Diner Pancakes are a little bit sweet and their texture is fluffy and with crisp buttery edges. I don't limit our family to only enjoying pancakes for breakfast, though. Breakfast for dinner is a very popular meal in our house and these pancakes always fit the bill!
For spooky sheet pan pancakes that will feed a crowd try these Halloween Pancakes next! Looking for a protein-packed pancake option? Try these Protein Pancakes with Cottage Cheese!
Ingredients and Preparation
These pancakes are assembled from simple ingredients we always have on hand. They are based on a buttermilk pancake recipe, but buttermilk is something I almost never buy. My favorite substitution for buttermilk is Greek yogurt mixed with milk, so that is what I developed this recipe with. All-purpose flour, eggs, a bit of sugar, vanilla, and some baking powder and baking soda mix with vegetable oil to complete the batter. I like to use vegetable oil rather than butter here because I think it delivers a softer pancake with a bit more moisture.
Depending on preference, you can choose to make your Diner Pancakes large pancakes or mini silver dollar versions. There's more drama in the big ones, but small pancakes make great leftovers that you can pop into the toaster for weekday breakfasts. For large pancakes, about one-third to one-half cup of batter is about right for each pancake. When I want to make small pancakes, I use a large cookie scoop to add two to three tablespoons of the batter to the griddle or pan. If you want to add chocolate chips (a special treat), sprinkle the batter with mini chips once it has been scooped onto the griddle or frying pan.
I cook the pancakes either over medium heat in a skillet or with my electric griddle set at 375F. Either way, I also turn my oven on to 170F to keep the cooked pancakes warm on a wire rack while the whole batch is prepared. This keeps them warm, but also preserves the crisp, buttery edges! Once you've buttered and added the batter to the griddle, wait for bubbles to form before checking that the first side is golden. Flip the pancakes and cook until golden on the second side.
Serving Diner Pancakes
Serving these Diner Pancakes is the best part. Load them up with fresh berries, chocolate chips, chopped pecans, or banana slices. Spread them with peanut butter or chocolate-hazelnut spread and sprinkle them with cinnamon. Go classic and serve them with butter and real maple syrup. If you ask my kids, they'd tell you to add everything all at once. They are definitely maximalists. You can't really go wrong here. Any uneaten pancakes can be stored in an airtight container and refrigerated for a few days. I think it's best to reheat them by popping them in the toaster.
Try it and Share
These Diner Pancakes are begging to be made this weekend! I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
If you are looking for breakfast items you can prepare ahead for quick grab-and-go options all week, try my Pumpkin, Millet, and Zucchini Bread or Kitchen Sink Muffins.
Recipe
Diner Pancakes
Ingredients
- 2 large eggs
- ¼ cup Greek yogurt
- 1 cup 2% milk
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 3 tablespoon granulated sugar
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- butter (for cooking and serving)
- maple syrup, berries, banana slices, or chocolate chips (for serving)
Instructions
- Pre-heat a griddle to 375°F or a frying pan to medium-low heat.
- Heat the oven to 170°F and place a serving tray in the oven to keep the pancakes warm once cooked.
- Combine eggs, yogurt, milk, oil, vanilla, and sugar in a large bowl and whisk until smooth.
- Combine flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
- Add the dry ingredients to the wet ingredients and whisk until only small lumps remain.
- Add butter to the griddle or pan and coat the cooking surface.
- Add ⅓- to ½-cup scoopps of batter for each pancake and cook for 1½ to 2 minutes or until small bubbles form and the pancake is golden. If you'd like to add chocolate chips, add them to the cakes at this time.
- For silver dollar pancakes, add 2-3 tablespoons of batter for each pancake.
- Flip the pancakes and cook another 1-2 minutes until the second side is golden.
- Keep the pancakes warm in the oven until serving.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
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