Copycat Al's Diner Buttermilk Pancakes Recipe

Al makes a mean pancake! Eggs beat into buttermilk are the key to these fabulous flapjacks. Mix dry ingredients, set aside. Beat eggs with buttermilk. Add dry mix to wet mix then add melted margarine. Cook on heated griddle. 236 calories, 7 grams fat, 35 grams carbohydrates, 8 grams protein per serving. I made waffles with mine, and they turn out perfect.

They were light. I made some peach syrup to go on top. This pancake recipe is what you should use when your making pancakes on Saturday mornings. Their rich but not to rich, their amazingly delicious. And if you melt brown sugar and butter, it makes the perfect syrup to go on top. I'm the dad, but I've started making breakfast for the family weekend abd holiday mornings. The kids love 'em, particularly with homemade blueberry syrup. The only thing they like better si banana crepes.

I’m proud to call this recipe for buttermilk pancakes my own. Buttery and fluffy with just the right amount of tang, these buttermilk pancakes are a simple dish that you’d be thrilled to serve too. The batter takes just a few minutes to whip up, but the reward is nothing short of glorious. To make them, we start with the batter. Melted butter, buttermilk, eggs, and vanilla are stirred together with a bit of sugar.

Next, the dry ingredients are folded in and combined just until a few lumps remain. Be careful not to overmix the batter and allow it to rest while you heat your pan. Here’s where you can freestyle a bit. If you’re into pancakes with buttery, crispy edges, load your pan up with butter and keep the heat just under medium-high.

If you prefer an evenly cooked pancake, golden brown throughout, give your pan just a sweep of butter before adding the batter to a moderately heated pan. I like to wrap a pat of butter in a thin paper towel and rub it against the hot pan. That way, you get an even coat of butter without all the extra bubble and spatter.

Use a measuring cup to ladle out large rounds of batter, and gently smooth it out to form uniform cakes. Cook until the batter is bubbling throughout and then flip to finish off the other side. I prefer these buttermilk pancakes served classically with a huge schmear of butter and a drizzle of maple syrup, but there are a million ways to get creative here!

Add fresh berries or a cooked compote for a special breakfast. Include sprinkles, chocolate chips, or pecans in the batter for a unique spin. Make your own syrup or go crazy with the whipped cream, because these buttermilk pancakes are the perfect vehicle for a healthy dose of morning joy.

Enjoy them however you’d prefer. Make these pancakes this weekend and take time to share them with some people you love. Happy hump day to you all and catch you next week! These buttermilk pancakes are light, fluffy, and barely tangy, the perfect vehicle for butter and maple syrup. This recipe makes enough breakfast for a family of four! 1. In a large mixing bowl, whisk together the butter, buttermilk, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy.

Do not overmix. Allow the batter to rest for 10 minutes. 2. When ready to start preparing pancakes, heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup of batter rounds onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles appear in the center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with extra butter and syrup.

Make a double batch as long as you’re at it, and refrigerate or freeze the extra. Reheating them on busy weekday mornings is a great timesaver. Not as perfect as fresh, but I’ve never met a kid or husband who would turn their nose up at homemade pancakes if their choice was leftover homemade or an Eggo.