Diner Style Pancakes Recipe Really Into This Blog
Breakfast,  Recipes,  Sarah Slusher

Diner Style Pancakes Recipe

Diner Style Pancakes Recipe Really Into This BlogDiner Style Pancakes Recipe

I found it. Boxed mixes, special ingredients, different frying pans & assorted oils are a thing of the past. After a long & arduous search, I found the perfect pancake recipe.

Now, I’m a breakfast kind of girl. If I won the lottery, I would wake up every morning to a leisurely home-cooked breakfast. Imagine a vat of coffee, freshly squeezed orange juice, assorted pastries, European butter, crisp bacon, eggs over easy & cherry jam. THIS is my heaven. Until then, I will make the most of my weekend breakfasts.

What’s the Secret Ingredient?

Malted milk powder. That’s it! Can you believe it? Now, I love me a super thick Chocolate Malt from Pop’s Chock’lit Shoppe, but I never guessed it would make such delicious pancakes. You’ve got to try it!

This Diner Style Pancakes Recipe contains no added sugar. Score! The malted milk powder adds a bit of sweetness, so you won’t even miss it. That doesn’t mean you can’t add a sprinkling of powdered sugar though, right?

THE VERDICT

My family & I are Really Into This Diner Style Pancakes Recipe. The pancakes are light, fluffy with a hint of sweetness. We can’t get enough of them! Check out my recipe below!

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Diner Style Pancakes Recipe

Print Recipe
Diner Style Pancakes Recipe
Slightly adapted from King Arthur Flour
Diner Style Pancakes Recipe Really Into This Blog
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
Ingredients
Diner Style Pancakes Recipe Really Into This Blog
Instructions
  1. Beat the eggs and milk until light and foamy. I use a Cuisinart hand blender for this part. You'll want to beat the eggs & milk at least 3 minutes. Then, beat in the melted butter. I use the hand blender for this as well. 
  2. In a separate bowl, whisk the dry ingredients together. 
  3. In small batches, fold the dry ingredients into the wet. I usually use a rubber spatula for this & then give it a gentle whisk, if needed. King Arthur Flour suggest letting the batter sit so it thickens. I let it rest when my stomach allows! Sometimes I'm too hungry to wait. 
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350 - 375°F. Once hot, grease the pan lightly.
  5. Using 1/3 cupfuls, place the batter on the griddle or frying pan. Let the pancake sit & don't flip it too soon. You'll want to wait until the tiny bubbles along the edges start to pop. This usually happens about 90 - 120 seconds. Gently flip the pancake & leave it for another 90 - 120 seconds. Serve & enjoy!
Recipe Notes

* Leftover batter is a rockstar with this Diner Style Pancakes Recipe. We use this Tovolo Cupcake Pen to store the extra batter. It's fun to make shapes & letters, but most importantly, it keeps the batter fresh. This guy makes Weekday morning pancakes a breeze.

 

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Momma, wife, baker, reader & smart ass. I am Really Into doughnuts, inside jokes, trash TV, pizza, 48 Hours & George Michael.

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