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!
Ingredients needed:
- eggs
- milk
- oil or melted butter
- vanilla extract
- all purpose flour
- salt
- 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.
Pancake Variations:
-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 RECIPES FOR BREAKFAST:
- German Pancakes (oven pancakes)
- Fast and Easy Waffles
- Breakfast Quiche
- Streusel Coffee Cake
- Blueberry Pancakes
- Breakfast Casserole with Bacon
- Oatmeal Waffles
- Coconut Granola
RESTAURANT STYLE PANCAKES
Diner Style Pancakes
Light, fluffy, and flavorful pancakes just like you would order at a diner.
Ingredients
- 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)
Instructions
- 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.
Notes
-Make sure you let the batter sit or it will be too runny.
-I've only tried these using the malt.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 289Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 524mgCarbohydrates: 37gNet Carbohydrates: 0gFiber: 1gSugar: 10gSugar Alcohols: 0gProtein: 8g
(Originally published Sep 9, 2009. Updated September 2019.)
I think the pancakes are the best I’ve ever had they were nice and fluffy. Thank you for sharing
Yay, so happy to hear that Emily!
I have the recipe a try, exactly as it was written. Pancakes were NOTHING close to diner style pancakes. Flat dense pancakes went into garbage. Very disappointed in ye results
Sorry they didn’t turn out for you. Did you let the batter rest for 15 minutes, and was your baking powder fresh?
Made these as per the recipe. Used whole milk. Oil works better than butter for me for mixing together wet ingredients Incorporated dry ingredients together before adding to wet. Don’t over mix! Letting the batter sit for a minimum of 15 minutes is important. Used a nonstick skillet on medium heat and all batches came out lovely. We thoroughly enjoyed the flavor and texture of the pancakes. Will definitely make again.
Glad you loved them Gay! And yes, over mixing will ruin just about any pancake. 🙂
these were gross and tasted like nothing
I guess everyone has different tastes, so sorry you didn’t like them. Did you follow the recipe exactly and use the malt?
These are the worst pancakes I’ve ever seen 👎they were so liquidy that they cooked like crepes! There isn’t enough flour in this recipe.
I agree. We waited the 15 minutes for the batter to thicken, but the pancakes were thin and crispy at the edges, not fluffy at all, way overly buttery (actually greasy) and did not taste good. I threw out the batter. This recipe might work for a pro, but don’t spoil your Sunday morning if you’re not 🙁
Sorry they didn’t turn out for you. Did you use the malt or substitute sugar?
I have chocolate malt powder. Does that work?
It would probably add a slight chocolate flavor, so if you think you’d like that, you could try it. I personally just use the regular malt powder.
i love your blog. Thanks for sharing!
Isn’t this the Kind Arthur Flour recipe?
Yes, I did get this recipe from the KAF website. That’s why I mentioned it in the post, and linked to their site.
How many people does it serve and how do I double or triple the recipe?
The recipe makes about a dozen pancakes. You can easily double or triple the recipe, just make sure you use a really large bowl. 🙂
Those are some of the best looking pancakes I have ever seen. Have my mouth watering.
Thanks Fred. They really are delicious, I hope you give them a try!
Hi,
Is the malt the same as malted milk powder? I’ve never used malt… just wondering.
Thanks!
K
Yes, it’s malted milk powder. 🙂