Jump to Recipe
Blue Diner Fluffy Buttermilk Pancakes inspired by The Blue Diner
Inspired by The Blue Diner

Blue Diner Fluffy Buttermilk Pancakes

Breakfast Vegetarian
These fluffy buttermilk pancakes are a breakfast staple featuring a light, airy texture with a hint of vanilla. The tangy buttermilk creates tender pancakes with crisp edges while the simple preparation makes this a perfect morning meal. Served with classic maple syrup and butter, these pancakes represent traditional American breakfast comfort food.
Prep Time 15 mins
Cook Time 20 mins
Inactive Time 5 mins
Total Time 40 mins
Servings 4

Ingredients

  • 2 cups All-purpose flour
  • 3 tbsp Granulated sugar
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 cups Buttermilk (Room temperature)
  • 2 whole Large eggs (Room temperature)
  • 1/4 cup Unsalted butter (Melted and slightly cooled)
  • 1 tsp Vanilla extract
  • 2 tbsp Vegetable oil (For griddle)
  • 1/2 cup Maple syrup (For serving)
  • 4 tbsp Unsalted butter (For serving)
  • 1 cup Fresh blueberries (Optional topping)

Tools You'll Need

  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Griddle or large non-stick skillet
  • Spatula
  • 1/4 cup measuring cup for portioning

Chef's Tip

Allow the batter to rest for 5 minutes before cooking. This gives the baking powder time to activate and the gluten time to relax, resulting in fluffier pancakes. Avoid overmixing for the most tender results.

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk just until combined. A few small lumps are fine. Do not overmix.
  4. Let the batter rest for 5 minutes to allow the leavening agents to activate.
  5. Heat a griddle or large non-stick skillet over medium heat. Add a small amount of vegetable oil and spread evenly.
  6. Pour 1/4 cup of batter onto the griddle for each pancake, leaving space between them.
  7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  8. Flip and cook until the second side is golden brown, about 1-2 minutes more.
  9. Transfer cooked pancakes to a warm plate and cover loosely with foil while cooking remaining batter.
  10. Serve warm with butter and maple syrup. Add fresh blueberries as optional topping.

Plating

Stack 3-4 pancakes on a warm plate. Place a pat of butter on top of the stack and drizzle with warm maple syrup. For an optional garnish, sprinkle with powdered sugar and add fresh blueberries or other seasonal fruit on the side.

Storage & Reheating

Cooked pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster, microwave, or warm oven. For longer storage, place parchment paper between pancakes and freeze in a zip-top bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

About This Recipe

A beloved breakfast staple in American diners across the country. Traditional buttermilk pancakes have been served as a hearty morning meal for generations. This recipe captures the essence of classic diner pancakes with their signature fluffy texture and slightly tangy flavor from the buttermilk.

How did it turn out?

We'd love to hear about your experience making this recipe!