Diner Buttermilk Pancakes


Ok. Get ready for your new favorite pancake recipe. I can say that confidently because every person I have served these to has wanted the recipe and cooks them regularly!  These buttery delights will have you looking forward to the weekend. Seriously, though.  Kids and adults love this recipe. I originally found this on a blog years ago. The recipe was shared from the owner of a diner on the east coast that is famous for their pancakes. The original blog post was nowhere to be found and I don't know the name of the diner. The copy I had printed out from her blog is now missing the first page with her beautiful picture and the original source of the recipe. So, to whoever created this pancake recipe we have been enjoying and sharing for years, we thank you. For all the breakfasts that have fed our souls and my ability to share this now, I am truly grateful. 


Diner Buttermilk Pancakes

2 cups rolled oats                      2 cups buttermilk
1/4 cup all-purpose flour         2 Tbs. sugar
1 tsp. baking powder                1 tsp. baking soda
2 large eggs, lightly beaten       1/2 tsp. table salt     
1/2 cup (one stick) unsalted butter, melted but not hot

The night before: 
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap and refrigerate overnight.

The morning of:
Take te bowl, of buttermilk out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be thick.  (I prefer thinner pancake batter so I always add more buttermilk or milk to thin it out). 

Warm a large nonstick skillet or griddle over medium-high heat, and brush with butter or vegetagle oil. To make sure it's hot enough, wet your fingers under the top and sprinkle a few droplets of water onto the pan. If they sizzle, it's ready. Scoop the batter, about a scant 1/4 cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes.Cook until the second side is browned.

Serve hot with maple syrup. Top with berries or bananas. 

Yields about 12 pancakes, or 3-4 servings