For as long as I can remember, I’ve absolutely loved pancakes.

Blueberry pancakes.  Buttermilk pancakes.  Mickey Mouse pancakes.  Pancakes for breakfast.  Pancakes for lunch.  Pancakes for dinner.  Pancakes for snacks.

Well I suppose you get the point.  Banana pancakes.

Okay, I think I’m done now.

One thing that always bugged me was that I couldn’t make diner style pancakes at home.   Sure — I can make a mean banana and oat pancake for the family to enjoy on a Sunday morning, but I’ve never been able to perfect the luscious, thick, fluffy and springy kind of pancake they serve to you when you order breakfast out.  I just love those!

You’d think they were super easy to make, right?

Well…good news.  They are!

Here’s my recipe for quick diner pancakes that is the closest I’ve been able to get to the real thing. They are very yummy.

Dustin even likes them and he doesn’t particularly care for pancakes so that was quite a feat.

If you love pancakes like I do — or if you’re needing a born-again-pancake-experience, please try this recipe for yourself.  While you’re at it, top them off with some tasty Blueberry Compote!

Quick Diner Pancakes

Makes 10-12 large pancakes

2 eggs
1 cup milk, plus more if needed to reach desired consistency
1/4 cup heavy cream
3 tbsp. unsalted butter, melted
1/2 tsp. vanilla extract
3 tbsp. granulated sugar
1 1/2 cups self rising flour
2-5 tbsp. vegetable oil, as needed, for greasing griddle

Directions

In a medium-large mixing bowl, beat the eggs. Add the milk, cream, melted butter, vanilla extract and sugar and mix well. Add the flour and stir to combine until just incorporated. Let sit for 5 minutes.

Heat a griddle or (flat) frying pan over medium-high heat. Pour a small amount of oil and spread over the surface of the pan (with a spatula, paper towel or brush).

Pour approximately 1/3 cup of the batter onto the middle of the pan. The batter should be runny enough that the batter naturally expands about 5-6 inches in diameter (see photo above). If the batter is too thick, add milk (1 tbsp. at a time) until a better consistency. If too runny, add additional flour (1/2 tbsp. at a time) until the right consistency.

Cook the pancake until the sides are bubbly and bubbles start to consistently break through the top surface, about 2-3 minutes. Using a spatula, flip the pancake and cook for an additional 1-2 minutes, until golden brown.

Set pancakes aside on a plate lined (and covered) with paper towels or on a baking sheet lined with paper towel in the oven at 200 degrees to keep warm while you cook the remaining batter.

Serve warm with some butter and syrup or Blueberry Compote, if desired.

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