One of my all time favorite childhood dishes is Diner-style American pancakes.

Every time I take a bite of the smooth, buttery goodness I am catapulted straight back to a hometown diner.

It didn’t take me long after moving to Germany to realize that the light and fluffy pancakes that I grew up with are very different than the pancakes that are made here in Deutschland.

Although very tasty, German pancakes tend to contain more egg, leaving the pancakes more dense and hardy.

So, over the years I have slowly but surely created the perfect recipe– I hope you enjoy!

American Chocolate Chip Cookie Recipe

Home-made American Ranch Dressing

Classic Diner-style American Pancakes

Serving size: 12 pancakes

Pancake Ingredients:

Dry Ingredients

2 cups of sifted flour– (405)

4 Tablespoons of Raw or Brown sugar- Brown sugar adds a hint of caramel flavor to the pancakes, which pairs well with a maple syrup topping!

4 teaspoons of baking powder

1/2 teaspoon salt

Wet Ingredients

2 cups of Buttermilk – Buttermilk makes the pancakes thicker, fluffier, and moist.

However, if you do not have buttermilk on hand–you can still use regular milk. Just keep in mind the consistency with be different

2 large eggs–beaten

4 tablespoons melted and then cooled butter (you do not want the melted butter to be too hot, or it will curdle the milk.)

1 Tablespoon Vanilla extract

Step 1:

In a large bowl, mix together 2 cups of sifted flour, 4 teaspoons of baking powder, and 1/2 teaspoon of salt.

Step 2:

In a medium bowl, combine 2 cups of buttermilk, 2 large beaten eggs, 4 tablespoons of raw or brown sugar, 4 tablespoons of melted (and cooled) butter, 1 tablespoon of vanilla extract. Mix well.

Step 3:

Next, slowly add the wet mixture into the dry mixture.

**Note** Do not over mix batter! When stirring, it is best to use a fork, stirring the mixture from the outside in.

Just until all ingredients are combined.

Step 4:

Refrigerate the batter for about 10 minutes.

Step 5:

Preheat your pan or griddle to medium high heat.

Step 6:

Using a large ladle, slowly pour about 1/3 cup of batter on the pan.

Take the bottom of the ladle, and with a circular motion evenly spread the batter to your desired size.

Step 7:

Wait until your see small bubbles form on the surface of the pancake, and the edges cake is no longer doughy.

Step 8:

Take a spatula and slide it underneath your pancake, and gently flip.

The pancake should be a golden brown texture.

Cook until both side are the same golden color.

Step 9:

Remove from heat. And top with butter and delicious maple syrup!

Recommended Toppings:

Cinnamon, Banana and Walnut

Triple Berry: Strawberry, raspberry, blueberry

Apple Sauce

Fruit preserves/marmalade/jam

Whipped cream

powdered sugar

Thank you so much trying one of my heartfelt classics! If you are interested in anymore of my Classic American Recipes check out my Home-made American Ranch Dressing, and my American Chocolate Chip Cookies.

Let me know what you think, I look forward to reading your comments below!