Golden Diner Pancakes Recipe

The iconic is known for their incredibly thick and fluffy pancakes. If you’ve ever had the pleasure of brunching at the iconic Golden Diner in New York City’s Chinatown, you know their pancakes are legendary. Perfectly golden, cloud-like in texture, with just the right balance of sweetness and tang – they’re worth the wait (and the trip). They are monstrously huge and served with a honey butter, a honey maple sauce and a berry compote (that part is optional). This copycat Golden Diner Pancakes Recipe makes them just like the real thing. Although if you are feeding a crowd just know this recipes makes 2 very hefty pancakes.

What makes big fluffy pancakes?

This recipe is uniquely formulated to make giant fluffy pancakes for two reasons. The first is the technique! Once the batter is poured into a hot pan, it is cooked on medium-low heat until bubbles start to form on the top of the raw batter. Then, it is transferred to a 400 degree oven until it is cooked through. One side of the pancake will never see DIRECT heat aka you won’t be flipping this pancake. This makes sure that the flip doesn’t compress the fluff!

The second way that we make sure these pancakes are super big and fluffy is the recipe. This recipe is both naturally levened with yeast AND it uses baking soda. This means there is a good bit of time involved in making these. Expect to put aside at least 2.5 hours so that the initial “poolish” dough can rise. If you are looking for a quicker but still thick and fluffy pancakes recipe, try my other Sunday in Brooklyn inspired pancakes.

Does the type of yeast matter?

YES! In this recipe, we are using INSTANT yeast. Normally, this would mean you do not have to heat up the liquids before adding it to the yeast for the poolish. However, in the interest of not making this recipe take an overnight rise, we use BOTH instant yeast and the method of warming our liquids. Once the poolish is created and resting, it will double in size. If the poolish or “proof” does not double the recipe will not work. Therefore, instant or rapid rise yeast is the easiest way to save your time in troubleshooting along the way! If you are interesting in using just active dry yeast, set aside an overnight rise for the poolish. Place the covered poolish in the refrigerater overnight and resume the recipe in the AM.

What is the texture like of Golden Diner pancakes?

These pancakes have a slightly crispy exterior that softens both as they cool and as they are covered in the toppings. The inside is thick, light and fluffy. If you experience dense pancakes, your poolish did not rise properly.

What if I want to double the recipe to feed more people? How do I keep them warm?

Double the recipe as usual. Transfer cooked pancakes to a warm oven (200°F) while you finish cooking the remaining batter!

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Golden Diner Pancakes Recipe

This copycat recipe captures the essence of Golden Diner's famous pancakes, from their impressive height to their distinctive flavor profile. If you love big and fluffy pancakes, these are for you!

Servings 2 pancakes

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Ingredients

Honey Butter Maple Sauce

• 1/2 cup unsalted butter 113 grams, melted
• 3 tbsp honey
• 3 tbsp maple syrup
• 1 tbsp soy sauce

Whipped Honey Butter

• ½ cup unsalted butter softened
• ⅓ cup honey
• 1/4 tsp kosher salt

Poolish or "Proof" for batter

• 1 cup milk 230 grams
• ¼ cup buttermilk 55 grams
• ¼ cup water 50 grams
• 1 cup all-purpose flour 126 grams
• 2 ¼ teaspoons INSTANT active dry yeast 1 package (7g)

Pancake Batter

• 1 recipe poolish or "proof" see above
• 2 large eggs
• ¼ cup vegetable oil
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 cup all-purpose flour 126 grams
• ½ teaspoon salt

Instructions

Pancakes

• Place the dry yeast in a medium bowl and set aside. In a small saucepan, heat the milk, buttermilk, and water on VERY low heat. This mixture cannot be heated above 130 degrees or the recipe will not work. Once the mixture is just slightly warmed (110-120 degrees), pour this over the yeast and mix with a whisk just to break up the yeast a bit. Add in the flour and mix until a thick and lumpy mixture forms. Some lumps are okay. You should see the mixture slowly creating bubbles—that is good! Cover this with plastic wrap or cling wrap and set it in a warm area to proof. Let sit for 1-1.5 hours or until the proof has doubled in size.
• Preheat the oven to 400F
• In a small bowl combine all wet ingredients. Add in the eggs, sugar and vegetable oil. Mix until smooth. Remove cling wrap from poolish and add in the wet ingredients. Mix with a nonstick spatula until combined. Making sure to incorporate the eggs thoroughly
• In a small separate bowl, add the flour, baking soda and salt. Mix with a fork so baking soda is evenly distributed. Add these dry ingredients to the wet ingredients. Batter will be yeasty, mix slightly, making sure not to mix out all of the lumps, just some.
• Place an 8 inch skillet over medium low heat. Let it heat for at least 5 minutes. Grease the skillet with spray oil or a bit of butter. Pour in 1/2 of the batter and cook on medium-low heat until small bubbles appear on the surface. Check the underside of the pancake by sliding a nonstick spatula under the edge, if the pancake is cooking too fast and looks dark, lower the heat. Once the edges are set and the top is ever so slightly uncooked place the skillet in the oven to continue cooking for about 5 minutes. Top should look cooked but not dry. If you aren't sure it is complete, use a knife or toothpick to make sure it is cooked all the way through. Remove from oven (CAREFULLY AND WITH AN OVEN MITT) and flip pancake onto plate. Enjoy! Edges will be crisp and inside light and fluffy!

Honey Butter

• Combine all ingredients in a medium bowl. With a whisk or a handheld mixer, mix until all ingredients are combined. Scoop onto warm pancakes.

Honey Butter Sauce

• In a small saucepan over medium heat, melt the butter (you can also melt this in the microwave and combine all ingredients in one pan, but this method is easier). Once butter is just melted add in the honey, maple syrup and soy sauce. Whisk until smooth. Drizzle over pancakes!