Best Pittsburghs Finest Diner Pancakes Recipes

Diner-Style Buttermilk Pancakes image

Provided by Katherine Sacks

Yield Serves 4

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 large eggs
1 3/4 cups buttermilk
1/2 cup cold seltzer water or club soda
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted, plus more
Pure maple syrup (for serving)

Steps:

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

Pittsburgh's Finest Diner Pancakes Recipe - (4/5) image

Provided by AzWench

Number Of Ingredients 8

1 cup lukewarm milk
2 tablespoons vegetable oil
3/4 cup King Arthur Unbleached all-purpose flour
3/8 teaspoon salt (or a heaping 1/4 teaspoon)
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon instant yeast
1 large egg, beaten

Steps:

In a medium-sized mixing bowl, whisk together everything except the egg, stirring until fairly smooth; a few small lumps can remain. Tent the bowl lightly with plastic, and allow it to rest at room temperature for 3 hours; it'll start to bubble just a bit. Refrigerate the batter overnight. Just before cooking the pancakes, stir in the beaten egg. Heat a 9" or 10" skillet over medium heat; or heat a 9" or 10" electric skillet to 300°F; or heat a griddle that's at least 9" to 10" wide, and easy to pick up and handle. Place 1 teaspoon vegetable oil and 1 teaspoon butter into the skillet, swirling them around until the butter melts. Yes, use 1 teaspoon each; this is what will give the pancakes their signature crisp edges. Pour a scant 1/2 cup batter into the pan, tilting the pan until the batter forms a circle about 9" in diameter. It's important that you do this quickly, before the pancake has a chance to set; the thin edges that result from tilting the pan to distribute the batter become wonderfully crispy. Cook the pancake for about 2 to 2 1/2 minutes, or until its underside is golden brown. Flip it over, and cook about 1 1/2 to 2 minutes more, until golden. Transfer to a plate (or lightly greased baking sheet, if you want to keep the pancake warm in the oven while you cook the remainder). Repeat with the remaining batter. Serve the pancakes with butter and syrup. Or spread sour cream (or whipped cream, or yogurt), layer strawberries down the center, and roll like a blintz.