Recipe: Diner-Style Pancakes
These diner-style pancakes are the ones typically found in American diners – they’re thin, light, and large. This recipe is easy to make and perfect any time of day!
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The American Diner is one that almost all of us Americans have a memory of. Especially if you do road trips. Their inexpensive but delicious food in large quantities are things of movies (and real life).
For me, that memory is usually in a burger and fries or Pancakes. Ahhh Pancakes, crisp on the outside, light and fluffy on the inside, topped with a pad of butter and ooey-gooey maple syrup.
This recipe is my nod to those classic, extra-large pancakes.
Diner-Style Pancakes
The cooking instructions are pretty basic and similar to any other pancake recipe.
This is just the cooking directions. For the full recipe, keep scrolling down.
- In a large bowl, whisk together flour, baking powder, salt & sugar.
- Add milk, butter & egg. Mix until combined (careful, don’t over-mix)
- Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and figure itself out).
- Heat a large griddle or cast-iron skillet or non-stick skillet over medium; brush with butter (except the griddle).
- Working in batches, scoop ½-cupfuls of batter onto the griddle; cook until bubbles form on the surface and pop and the underside is a nice dark (not burnt) golden brown, 2½–3 minutes.
- Flip and continue to cook until dark (not burnt) golden brown on the other side, about 2–2½ minutes more. Transfer pancakes to plates or a platter and brush tops with butter.
- Serve with maple syrup, fruit, whipped cream, or any of our favorite pancake toppings.
Storage Details
- Extras can be frozen or refrigerated. See my details on how to freeze them in the Basic Homemade Pancakes recipe.
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Diner-Style Pancakes
These pancakes are thin, light, and nostalgically delicious. Their large size is what really makes them a classic from those American diners we all know and love.
- Total Time: 35 minutes
- Yield: 6 people 1x
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 tablespoons sugar
- 3 cups 1% milk
- 1/2 cup butter (melted and cooled)
- 2 large eggs
Instructions
- In a large bowl, whisk together flour, baking powder, salt & sugar.
- Add milk, butter & egg. Mix together until combined (careful, don’t over-mix)
- Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and figure itself out).
- Heat a large griddle or cast-iron skillet or non-stick skillet over medium; brush with butter (except the griddle).
- Working in batches, scoop ½-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is a nice dark (not burnt) golden brown, 2½–3 minutes.
- Flip and continue to cook until dark (not burnt) golden brown on the other side, about 2–2½ minutes more. Transfer pancakes to plates or a platter and brush tops with butter.
- Serve with maple syrup, fruit, whipped cream, or any of our favorite pancake toppings.
Topping Suggestions
- Fruit
- whipped cream
- maple syrup
- sprinkles
- jam
Equipment
Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt – Vanilla White
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- extras can be frozen or refrigerated. See my details on how to freeze them here
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan
- Cuisine: American
Nutrition
- Calories: 378
- Sugar: 10
- Sodium: 1179
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 43
- Fiber: 1
- Protein: 11
- Cholesterol: 109
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