I found the recipe for these Diner Style Pancakes on the King Arthur Flour website. I was intrigued when I saw that the recipe calls for malt, like the kind you use for malted milkshakes. They said that many restaurants use malt instead of sugar in their pancakes.
I happened to have some in my pantry, so I decided to give them a try. They did not disappoint! They were nice and fluffy, and also tender. I think that the malt added a great flavor. These will be making a regular appearance on our breakfast table!
HOW TO MAKE DINER STYLE PANCAKES
Making pancakes from scratch really isn’t that hard, and it only takes a few minutes. They taste so much better than pancakes from a mix, it is totally worth the effort!
The batter for these waffles does need to sit for about 15 minutes, so plan ahead. As it sits, the batter will thicken up a bit. Any small lumps of flour will also dissolve. So make sure you give it time to rest before you cook your pancakes!
- oil or melted butter
- vanilla extract
- all purpose flour
- baking powder
- malted milk powder
Beat eggs and milk till frothy. Add oil and vanilla. Stir in remaining ingredients just until moistened; don’t over-mix. Let rest for at least 15 minutes. (The batter will thicken as it sits.)
Cook at medium heat on an oiled griddle. Serve with your choice of topping. We love them with buttermilk syrup.
Pro tip: To make sure your griddle is at the correct temperature, just make a mini sized pancake (about the size of a quarter). That way if it’s undercooked or burned, you haven’t ruined multiple pancakes.
-If you want to make the pancakes more healthy, you can substitute half or all whole wheat flour for the all purpose flour.
-For chocolate chip pancakes, stir about a cup of chocolate chips into the dry ingredients.
-For blueberry pancakes, spoon batter onto your griddle, then arrange several blueberries on each pancake before you flip it.
PANCAKE TOPPINGS YOU DON’T WANT TO MISS:
MORE EASY BREAKFAST RECIPES
- 2 eggs
- 1 1/4 cups milk
- 3 Tbsp oil or melted butter
- 1 tsp vanilla
- 1 1/2 cups flour
- 3/4 tsp salt
- 2 tsp baking powder
- 1/4 cup malt (or 2 Tbsp sugar)
- Beat eggs and milk in a large mixing bowl till frothy. Add the oil and vanilla. Stir in flour, salt, baking powder, and malt powder just till moistened; don't over-mix.
- Let batter rest for at least 15 minutes. (The batter will thicken as it sits.)
- Drop batter by 1/4 cupfuls onto a lightly greased griddle. Cook on one side until bubbly, about 2 minutes; flip and cook the other side until golden brown, about 1 1/2 to 2 minutes. Serve immediately.
-Make sure you let the batter sit or it will be too runny.
-We like these best with buttermilk syrup. Man that stuff is good!
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Amount Per Serving: Calories: 289 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 71mg Sodium: 524mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 8g
(Originally published Sep 9, 2009. Updated September 2019.)
See all my BREAKFAST RECIPES.