Fluffy Diner
These yeast-leavened diner pancakes achieve exceptional fluffiness and thickness through overnight rising and oven-baking, then finished with a rich homemade honey butter maple sauce.
These yeast-leavened diner pancakes achieve exceptional fluffiness and thickness through overnight rising and oven-baking, then finished with a rich homemade honey butter maple sauce.
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In a large bowl, whisk together the warm whole milk, buttermilk, sugar, instant yeast, and 1 cup of the all-purpose flour.
Cover the bowl and let the mixture rest in a warm place for about 30-60 minutes, or until it's very bubbly and active.
While the yeast mixture is proofing, prepare the honey butter maple sauce. In a small saucepan over medium heat, melt the butter. Add the honey, maple syrup, and sea salt. Whisk to combine and keep warm.
In a separate small bowl, whisk together the eggs, vegetable oil, and vanilla extract.
Once the yeast mixture is bubbly, pour the egg mixture into it and whisk until well combined.
In another bowl, whisk together the remaining 1 cup of all-purpose flour, baking soda, and salt.
Preheat your oven to 375°F (190°C). Place a small, oven-safe skillet inside the oven to heat up.
Add the dry ingredients to the wet batter and whisk until just combined. Do not overmix; the batter should remain lumpy.
Carefully remove the hot skillet from the oven and grease it with butter or oil. Pour a generous amount of batter into the skillet to form one large pancake.
Return the skillet to the oven and bake for 10-15 minutes, or until the pancake is golden brown and cooked through.
Serve immediately, topped with a pat of butter and a generous amount of the warm honey butter maple sauce.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–8 minutes or in a toaster oven until warmed through.
oven-safe baking pan or cast-iron skillet · instant-read thermometer (for milk temperature)
Yes. The yeast batter benefits from an overnight rest in the refrigerator, which develops flavor and improves texture. Let it come to room temperature before baking.
Yeast creates carbon dioxide during fermentation, producing larger air pockets that make the pancakes exceptionally fluffy and thick compared to chemically-leavened pancakes.
These are specifically designed for oven-baking. The oven's heat provides even cooking and prevents the thick batter from burning on the bottom before the inside cooks through.
Bake until the tops are golden brown and a toothpick inserted in the center comes out clean. The pancakes should feel set and spring back when lightly pressed.
Yes. Cool completely, stack with parchment between layers, and freeze in an airtight container for up to 2 months. Reheat in a 350°F oven until warmed through.
