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In a small saucepan, combine 1/4 cup water and 1 1/4 cups (300 g) buttermilk. Heat the mixture over low heat until it reaches approximately 90 degrees Fahrenheit. Use a thermometer to ensure accuracy.

Pour the warm buttermilk mixture into a large bowl. Sprinkle the active dry yeast over the liquid and let it sit for 5 minutes until foamy.

Add 1 3/4 cups (227 g) of the all-purpose flour, granulated sugar, baking soda, and 1/2 teaspoon fine salt to the yeast mixture. Whisk until just combined. The batter will be thick.

Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 1 hour, or up to 2 hours, allowing the yeast to activate and the batter to rise slightly.

While the batter is resting, prepare the Maple-Honey Butter. In a small bowl, combine 1/2 cup (113 g) unsalted butter, 3 tablespoons honey, 2 tablespoons maple syrup, and 3/4 teaspoon fine salt. Mix well until smooth and creamy. Set aside at room temperature.

Also prepare the Maple-Honey Syrup. In a small saucepan, melt 1/2 cup (113 g) unsalted butter over medium-low heat. Stir in 1/3 cup (100 g) honey, 1 1/2 tablespoons maple syrup, 1 teaspoon soy sauce, and 1/2 teaspoon fine salt. Whisk until well combined and heated through. Keep warm or gently reheat before serving.

After the batter has rested, add the 2 large eggs and 1/4 cup (60 g) canola oil to the batter. Whisk until fully incorporated and smooth. The batter should be thick but pourable.

Heat a griddle or large non-stick pan over medium heat. Lightly grease with a little canola oil or butter, as needed. Pour 1/4 to 1/3 cup of batter per pancake onto the hot griddle, leaving space between them.

Cook pancakes for 2-3 minutes per side, or until golden brown and cooked through. Flip only once. Adjust heat as necessary to prevent burning.

Serve the Golden Diner Pancakes immediately with a dollop of Maple-Honey Butter and a generous drizzle of Maple-Honey Syrup.


In a small saucepan, combine 1/4 cup water and 1 1/4 cups (300 g) buttermilk. Heat the mixture over low heat until it reaches approximately 90 degrees Fahrenheit. Use a thermometer to ensure accuracy.

Pour the warm buttermilk mixture into a large bowl. Sprinkle the active dry yeast over the liquid and let it sit for 5 minutes until foamy.

Add 1 3/4 cups (227 g) of the all-purpose flour, granulated sugar, baking soda, and 1/2 teaspoon fine salt to the yeast mixture. Whisk until just combined. The batter will be thick.

Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 1 hour, or up to 2 hours, allowing the yeast to activate and the batter to rise slightly.

While the batter is resting, prepare the Maple-Honey Butter. In a small bowl, combine 1/2 cup (113 g) unsalted butter, 3 tablespoons honey, 2 tablespoons maple syrup, and 3/4 teaspoon fine salt. Mix well until smooth and creamy. Set aside at room temperature.

Also prepare the Maple-Honey Syrup. In a small saucepan, melt 1/2 cup (113 g) unsalted butter over medium-low heat. Stir in 1/3 cup (100 g) honey, 1 1/2 tablespoons maple syrup, 1 teaspoon soy sauce, and 1/2 teaspoon fine salt. Whisk until well combined and heated through. Keep warm or gently reheat before serving.

After the batter has rested, add the 2 large eggs and 1/4 cup (60 g) canola oil to the batter. Whisk until fully incorporated and smooth. The batter should be thick but pourable.

Heat a griddle or large non-stick pan over medium heat. Lightly grease with a little canola oil or butter, as needed. Pour 1/4 to 1/3 cup of batter per pancake onto the hot griddle, leaving space between them.

Cook pancakes for 2-3 minutes per side, or until golden brown and cooked through. Flip only once. Adjust heat as necessary to prevent burning.

Serve the Golden Diner Pancakes immediately with a dollop of Maple-Honey Butter and a generous drizzle of Maple-Honey Syrup.
