Golden Diner Pancakes

Updated July 31, 2025

A signature recipe inspired by Golden Diner, these pancakes feature a pre-fermented batter for depth, paired with house-made maple-honey butter, syrup, and berry compote. Total preparation: 1 hour 45 minutes (15 minutes active prep, 1.5 hours fermentation/cooking).

Time & Yield

  • Total Time: 1 hour 45 minutes

  • Prep Time: 15 minutes (active preparation; fermentation and cooking occur simultaneously)

  • Cook Time: 1 hour 30 minutes

  • Servings: 6–8 pancakes

Equipment

  • Small mixing bowl, medium bowl, large saucepan, deep skillet, nonstick 7–8 inch skillets, oven-safe rack, rimmed baking sheet, whisk, spatula, measuring cups/spoons, paring knife

Ingredients

For Pancake Batter

  • 2¼ teaspoons/7 grams active dry yeast (1 packet, ¼-ounce)

  • 2 cups/260 grams all-purpose flour, divided

  • 1¼ cups/300 grams buttermilk

  • 2 tablespoons sugar

  • ¾ teaspoon baking soda

  • ½ teaspoon fine salt

  • 2 large eggs

  • ¼ cup/60 grams canola oil (or neutral oil)

  • ½ cup/113 grams unsalted butter, softened

For Maple-Honey Butter

  • ½ cup/113 grams unsalted butter, softened

  • 3 tablespoons (45g) honey

  • 2 tablespoons (30g) pure maple syrup

  • ½ teaspoon fine salt

For Maple-Honey Syrup

  • ½ cup/113 grams unsalted butter

  • 1 cup/240 grams honey

  • 2 tablespoons (30g) pure maple syrup

  • 1 teaspoon soy sauce

  • ½ teaspoon fine salt

For Berry Compote

  • 14 ounces/400 grams mixed berries (blueberries, raspberries, stemmed strawberries; cut to uniform size)

  • ⅓ cup/67 grams sugar

  • 1½ teaspoons cornstarch

  • 1 lemon (zest for garnish)

Detailed Instructions

Step 1: Pre-Fermented Batter

A critical step for deep flavor and rise.

In a small bowl, whisk yeast with 1 cup flour. Heat buttermilk with ¼ cup water in a saucepan over medium-low heat (100–105°F/38–40°C, 5 minutes). Pour into the flour-yeast mixture, whisk until smooth. Cover with plastic wrap and let rest at room temperature for 1 hour.

Step 2: Maple-Honey Butter

Rich, spreadable, and flavor-forward.

Cream butter, honey, syrup, and salt in a medium bowl until smooth. Store at room temp (2 hours) or refrigerate (1 week). Soften and re-whisk before serving.

Step 3: Maple-Honey Syrup

A glossy, emulsified drizzle.

Combine butter, honey, syrup, soy sauce, and salt in a saucepan. Heat over medium-low, whisking until butter melts (1–2 minutes). Add 1½ tablespoons water, whisk to emulsify. Keep warm over low heat.

Step 4: Berry Compote

Bright, tart-sweet topping.

Toss berries with sugar and cornstarch in a bowl. Heat a deep skillet to high; add berries. Cook 2–3 minutes, stirring, until thickened. Cool slightly.

Step 5: Complete the Batter

Combine all elements for cooking.

Whisk remaining flour, sugar, baking soda, and salt. Beat eggs and oil. Fold pre-ferment into egg mixture, then add dry ingredients. Stir until just combined (lumps are okay).

Step 6: Cook Pancakes

Balance heat for golden results.

Heat nonstick skillets over medium. Pour ¼ cup batter per skillet (1/3-inch thick). Cook 2–3 minutes until edges set. Flip, cook 1–2 minutes. Transfer to an oven-safe rack (350°F) to keep warm.

Step 7: Assemble

Plating perfection with classic touches.

Serve pancakes warm. Drizzle with syrup, top with compote, and add a quenelle of maple-honey butter. Zest the lemon over everything for brightness.

Quenelle Technique (Pro Tip)

Shape butter into a football for visual appeal.

Scoop 1 tablespoon maple-honey butter with a spoon. Use a second spoon to press along the edge, forming a smooth quenelle. Place atop compote.

Reader Feedback & Variations

Community Insights

  • "Cornbread-like texture": For traditional southern pancakes, reduce cornstarch in compote and add 2 tbsp cornmeal to the batter.

  • "2 hours total": Shorten pre-ferment to 30 minutes for quicker results.

  • "Sourdough alternative": Replace yeast with ½ cup sourdough starter (fed), extending pre-ferment to 1.5 hours.

Final Notes

These pancakes reward patience with complex flavor and texture. Adjust cooking times based on heat variance, and always zest the lemon for a fresh, balanced finish. Enjoy!

Chef’s Note: For professional results, use a stand mixer for the batter (low speed, 2 minutes) and ensure skillets are thoroughly preheated to prevent sticking.