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Copy Cat Diner Style Pancakes {no buttermilk needed}

No buttermilk needed, Copy Cat Diner Style Pancakes. SO GOOD!!!

Copy Cat Diner Style Pancakes {no buttermilk needed}

My husband is the weekend breakfast champion! Every Saturday he makes some kind of high carb treat for us, and we love him for it. He usually makes these awesome Whole Wheat Waffles or this Yummy Corn Bread, but occasionally he changes things up and makes pancakes.

More delicious breakfast recipes

A few weeks ago, he found a recipe for pancakes that blows my mind……Let’s back this story up a little and fill you in on something about me. I have never been a huge fan of pancakes unless they are from IHOP or a Diner.

There is something so yummy about those pancakes. For years, I’ve been trying to figure out what ingredients they use that make them so delicious. I’ve tried multiple recipes hoping to find just the perfect one.

Some store-bought mixes are pretty good, but I try to stay away from those if I can. A few recipes have come close, but making the extra effort of whipping and folding in egg whites or needing to use buttermilk (which I don’t always have on hand) was just too annoying. That is why this recipe he found is so freaking amazing!

pancakes in a stack of four on a white plate with a pat of butter on top and syrup dripped all over them

how to make copy cat diner style pancakes

  • Preheat electric griddle to approx. 325 degrees or a large frying pan to medium-low heat.
  • Combine the milk and vinegar and allow to sit for 1-2 minutes.
  • Next, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a medium mixing bowl and mix well.
  • Add milk/vinegar combo, eggs, and melted butter.
  • Using a whisk, stir everything together until there are no lumps. Allow mixture to sit for 1-2 minutes. It will start to almost bubble a little.
  • Ladle or pour batter onto skillet in 4- or 5-inch circles.
  • Do not flip until bubbles appear and the surface starts to dull.
  • Serve with your favorite pancake toppings.

One of the ingredients kind of freaks me out. Don’t worry! You would never guess it is in the batter. Even though I have never seen a recipe call for so much of this ingredient to sour milk, it somehow works. It must be the secret ingredient. Spoiler alert–the secret ingredient is white distilled vinegar. Yes, vinegar!

The pancakes come out fluffy, and the flavor is the closest to diner pancakes I’ve come across. AND it doesn’t have insane directions to follow or calls for buttermilk. I am so excited for you to try these pancakes!

Serve them with this awesome Brown Sugar Buttermilk Syrup. You won’t regret it!

Tips for making Copy Cat Diner Style Pancakes
  • For the most authentic taste, use only all-purpose white flour.
  • Don’t substitute the secret ingredient–white vinegar.
  • Let batter sit 1-2 minutes before cooking pancakes.
  • Flip pancakes when bubbles start to appear.

More great Breakfast ideas

Gingerbread Waffles with whipped cream and bananasEasy Gingerbread WafflesWhole Wheat WafflesHomemade Whole Wheat WafflesBrown-Sugar-Buttermilk-SyrupBrown Sugar Buttermilk Syrup

4.8 from 31 reviews
Copy Cat Diner Style Pancakes {no buttermilk needed}
 
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Prep time
Cook time
Total time
 
To get the authentic flavor, use all white flour. We have tried it with half whole wheat, and they are still good. BUT they are perfect with white flour and worth the carb splurge once in a while. And, yes, that really says 4 Tbsp of white vinegar. Crazy! Right? Don't worry! You won't taste it. You can substitute buttermilk for the milk and vinegar, if you want to or if you have some on hand.
Author:
Recipe type: Pancakes
Cuisine: Breakfast
Serves: 6
Ingredients
  • 1½ cups milk
  • 4 Tbsp white vinegar
  • 2 cups all-purpose flour
  • 4 tbsp white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 4 tbsp melted butter
Instructions
  1. Preheat electric griddle to approx. 325 degrees or a large frying pan to medium-low heat. On our stove, he sets the large burner between the 3 and 4. You may have to experiment to find the sweet-spot temperature for whatever pan you are using.
  2. Combine the milk and vinegar and allow to sit for 1-2 minutes.
  3. Next, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a medium mixing bowl and mix well.
  4. Add milk/vinegar combo, eggs, and melted butter.
  5. Then, using a whisk, stir everything together until there are no lumps. Allow mixture to sit for 1-2 minutes. It will start to almost bubble a little.
  6. Ladle or pour batter onto skillet in 4- or 5-inch circles.
  7. Do not flip until bubbles appear and the surface starts to dull.
  8. Serve with your favorite pancake toppings.

 

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81 Comments

      • Christi

        I agree – I was a bit nervous about the amount of vinegar. What made me use it anyway was a bit of understanding the chemical reaction. Acid makes baking soda more effective, and so a bit more acid meant a bit more reaction from the baking soda. DEFINITELY the BEST pancakes I’ve ever made. Hubby says the best he’s ever eaten!

        reply to this comment

  2. Susanne

    I make pancakes from scratch almost every Sunday and this is the easiest, fluffiest and best recipe I have used. The texture and flavor together are incredible. Thank you:) Tried ranking with 5 stars wouldn’t work?

    reply to this comment

  3. Austin

    My son loves pancakes. When he comes to Jersey on the weekends he always wants to go to the local diner for blueberry pancakes and order Chinese food for dinner.now I don’t have to wake up early to get to the diner before the older folks hog all the good seats. This is going to put my dad super coolness over the top! He will be devouring these this wknd. Thanks again for posting and keeping it real Maria! !

    reply to this comment

    • Maria

      Haha Austin,

      This made me laugh! I use to live in NJ and know exactly what you are talking about “before the older folks hog all the good seats!” SO TRUE!!!! And yes, your Dad super coolness is going to explode! Thanks for taking time to leave a comment!

      Maria

      reply to this comment

  6. Frank Furter

    Yep – these are a keeper. I’m a random lurker who was also in search of a diner style pancake. I have a great recipe that my kids devour for plain ‘ol fluffly pancakes, and they’re great, but lacking that taste – that taste that someone else made them. 🙂

    This gets added to my permanent file. Thanks for sharing!

    reply to this comment

  7. Gina

    I have tried a lot of different pancake recipes my husband is so very picky ! I have been using a pancake recipe that I found on Pinterest it was good but not great my husband said today he wanted diner pancakes so I happen to look up diner pancake recipe and this one came up I figured I will give it a try I was worried about the vinegar I never seen a pancake recipe that calls for vinegar but I followed the recipe exactly I have to say this by far is the best pancake recipe I have ever made he took one bite and said “it tast like a diner pancake” .. Awesome recipe !! Now I just need a good waffle recipe I can’t seem to get that one right .,

    reply to this comment

    • plumpee

      I made waffles today and I have the ‘non flip over’ type maker. The first waffle was too moist and it was too dense so the garbage had a nice breakfast. I made another and this time I flipped the machine over manually and the waffle was perfect. Doing that adds to the lightness. Also, the more oil spray you use, and the darker if you don’t mind it semi dark, the better for crispness. Also, if you use club soda with your pancake mix, that makes it lighter in texture, I also add a pinch more baking pwd to the mix and, never mix baking pwd. or baking soda based bread products more than necessary, it toughens them. You probably know some of this, if so, sorry, just trying to help.

      reply to this comment

  9. Tom

    I thought I followed the recipe exactly but in the end the batter was very thick and sticky. I had to add water to loosen and make the batter pourable on the griddle. What do you think I did wrong?

    reply to this comment

  10. George

    My batter came out thick too, however I added a little more milk and they were the fluffiest pancakes. I’ve tried so many recepies and nothing comes close to this recepie. Thank you!

    reply to this comment

    • Maria

      Hi Joy, Sorry I didn’t see your comment earlier. The pancake batter will technically stay good stored for a day in the fridge, but unfortunately they will not cook up as fluffy and soft. What I usually do is cook them all and put the leftovers in the fridge for the next day or in the freezer to pull out on busy mornings.

      reply to this comment

  13. Clarance

    I made this recipe today but as vegan. It was outstanding! I used all the same ratios/ingredients but substituted almond milk, egg replacer, and vegan butter. I have made a lot of pancakes and this is one great recipe. Thanks for sharing.

    for those that are getting thick batter, either wait a few more minutes after mixing or it could be the altitude where you live.

    reply to this comment

  14. Becky Allen

    I tried to make these pancakes today- no shame to your recipe but mine came out AWFUL. They tasted REALLY strongly of vinegar, and I’m not sure if it’s because I let the milk sit too long, or maybe not long enough? Either way, my family and I are eating a full breakfast SANS pancakes this morning

    reply to this comment

    • Maria

      Sad, that is so strange. I am baffled as to how they could have come out so badly. We make these all the time and have never had them taste strongly of vinegar. Did you use white vinegar?

      reply to this comment

  15. Christine

    OMG! I’ve been on a pancake kick since last fall. I’ve tried about 40 different recipes, but have yet to find my “go to.” I think that I may have found it today. These pancakes tasted delicious and better than IHOP. Thank you for the great recipe!

    reply to this comment

  16. betty

    when vinegar is added to milk it “sours” turning it into buttermilk.
    This substitution can be used for any recipe calling for buttermilk – great if buttermilk isn’t a regular item in your fridge

    reply to this comment

  19. Christi

    This is a definite keeper and my ONLY pancake recipe that isn’t gluten-free. It has the PERFECT texture, rise, flavor and is even perfect for freezing and reheating in the toaster or microwave. My husband and I wanted to cut back on going out for breakfast, but we’re reluctant because we love diner-style pancakes. Problem DEFINITELY solved! Thanks so much!

    reply to this comment

  21. Abby

    I have been on the lookout for diner-style pancakes, and these looked perfect!
    i only made a half batch, but i had the wrong kind of salt, so i think it affected the taste a bit. they were still very good though!! super airy inside. I also thought that no grease on the pan was maybe a typo, but i thought i’d just try it… and THAT’S how the restaurants do it!! no grease! Thank you for this awesome recipe, I’ll definitely be making them again!!!

    reply to this comment

  24. Courtney

    I am not sure what I did wrong but this is not pancake mix! I followed the directions TO THE T! And it came out like dough. There is no way that this thick concoction is going to be made into a yummy pancake.

    reply to this comment

  25. Glenda

    WOW! Four years later and you’re still gettin’ comments on this recipe? Awesome! I’m from the south and can sling hash with the best of them but have never been able to perfect a “diner” style pancake. Anyone who loves to cook understands this sense of longing for an elusive recipe. So, this weekend, I will give your what seems to be a godsend to others recipe a try super cool sister! Oh, and MAJOR LOL at the “old folks taking the best seats at the diner” comment. SO TRUE! Been there done that. These people are up before the rooster hits the snooze button and descend on a diner like squatters. Sipping coffee and conversing until they morph into the lunch rush already in place. One place was so overrun people started calling it “The Whitehead Diner” . Will get back to you after the weekend is over! God bless you and yours and all the commenters on here.

    reply to this comment

  26. Glenda

    Hmmm, apparently my previous comment didn’t make the grade or something. Don’t even know if the blog’s still active. Anyway, as a seasoned cook, I said I would try this recipe. I did and I used real buttermilk. I don’t live far from sea level. The ratio of dry ingredients to wet in this recipe is almost even in proportion with the dry being a bit more. That made for a very thick batter that wasn’t pourable. I had to add a 1/2 cup more buttermilk, still to thick, so I added a 1/4 cup of water to thin it out as to be pourable. The recipe, however, is absolutely a keeper and delicious. It makes those golden brown leathery looking diner pancakes and taste just like them! Thank you for sharing the recipe and ending my search for a diner pancake recipe! You did good!

    reply to this comment

      • Ashley Meyer

        I have spent years and endless recipes trying to duplicate diner pancakes. I’ve made good pancakes before, but these are simply amazing!! I made them today for my son’s birthday breakfast and they are perfect! So fluffy and that diner taste! I wish I could add pictures to my comment. The better was a little thicker than what I’m used to, but that is what resulted in such fluffy pancakes. Thank you so much for sharing! This will be my go to pancake recipe from now on!

        reply to this comment

  30. Kristin

    Thank you for this!! As a 9 month prego who has been craving pancakes the entire time, I can happily say this recipe is easy and amazing. Added a little bit of vanilla to the batter and some powdered sugar on top after. Now we can have perfect pancakes anytime!

    reply to this comment

  32. Bruce

    This is my first ever comment on a cooking or recipe site. I too am a dad that has been searching for the diner style pancake that my family will love. I have tried many styles and was on the brink of giving up until I found this recipe. The pancakes are fantastic. I’ve actually made this recipe twice, just to confirm that the first time wasn’t a fluke. It wasn’t. They were great. The only thing I changed was to use less salt, which didn’t impact the flavor IMO. Thanks for sharing.

    reply to this comment

    • Maria

      Bruce this makes me so happy! I am so glad you found this recipe, it really is life changing. 🙂 And I love that I have the privilege of being the first cooking site you’ve ever left a comment on. Color me flattered!

      reply to this comment

    • Karen bailey

      These pancakes are the best.. This is what the grandkids choose whenever they stay over. I’ve been making these pancakes for about a year now.. (Best ever pancakes) This summer we started adding fruit to them. Raspberries, blueberries, and today we had them with blackberries. I just add whatever to the mix and they are so good..

      reply to this comment

  34. Dave in tucson

    It’s not specified but often with butter it’s always unsalted for baking. I assume because of the addition of salt this recipe calls for unsalted butter? I read the comments to see if anyone asked this question but don’t see it. Can you confirm the type of butter?

    reply to this comment

    • Maria

      Hi Dave,
      I use either salted or unsalted (whatever I have on hand) in this recipe and it always comes out great. I actually almost exclusively use salted butter even in baking, because I like the way things turn out with it. I only use unsalted if a recipe specifically says to use unsalted.

      reply to this comment

  36. Pixie

    ABSOLUTELY DELICIOUS! I’d been looking for a recipe like this for years after relying on mediocre box mixes for far too long and after testing these with different combinations for about a year, I’m obsessed! It really is the perfect rich, delicious pancake recipe. I regularly add chocolate chips, banana chunks, cinnamon sugar / pumpkin spice, berries, various extracts like vanilla, lemon, etc. and have even done fresh chopped bacon for a savory breakfast fan! All turned out great. When I make up a batch, I’ll prep another batch or two of dry ingredients and store in a ziplock for the next weekend and it is super convenient! The flavour is astronomically better than the box mix to me, so worth it.

    reply to this comment

    • Maria

      Oh my gosh Pixie! You just made my whole day! I feel the same way about these pancakes! They are the absolute best and once you’ve had them, there is just no going back! Thank you so much for taking time to leave a comment and let me know how much you like them!

      reply to this comment

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