Recipe: Diner-Style Pancakes

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.

1. In a large bowl, whisk together flour, baking powder, salt & sugar.
2. Add milk, butter & egg. Mix until combined (careful, don’t over-mix)
3. Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and figure itself out).
4. Heat a large griddle or cast-iron skillet or non-stick skillet over medium; brush with butter (except the griddle).
5. 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.
6. 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.
7. Serve with maple syrup, fruit, whipped cream, or any of our favorite pancake toppings.

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Diner-Style Pancakes

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• Author: Jenn Giam Smith
• Total Time: 35 minutes
• Yield: 6 people 1x

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Description

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.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. In a large bowl, whisk together flour, baking powder, salt & sugar.
2. Add milk, butter & egg. Mix together until combined (careful, don’t over-mix)
3. Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and figure itself out).
4. Heat a large griddle or cast-iron skillet or non-stick skillet over medium; brush with butter (except the griddle).
5. 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.
6. 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.
7. Serve with maple syrup, fruit, whipped cream, or any of our favorite pancake toppings.

Topping Suggestions

1. Fruit
2. whipped cream
3. maple syrup
4. sprinkles
5. jam

Equipment

Lodge 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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Notes

• 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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