Fluffy Oven-Baked Pancakes (Golden Diner Style) | CookOS

Fluffy Oven

Name: Fluffy Oven-Baked Pancakes (Golden Diner Style)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup milk; 1 tsp active dry yeast; 1/2 cup all-purpose flour; 2 tbsp granulated sugar; 1/2 tsp salt; 1/2 tsp baking soda; 1/4 tsp baking powder; 1 large egg; 1 tbsp vegetable oil; Butter, for topping; 1/4 cup maple syrup; 2 tbsp honey; Flaky salt, for topping

These ultra-fluffy oven-baked pancakes are leavened with active dry yeast and baked on a sheet pan for even, golden-brown results without flipping, inspired by Golden Diner's famous recipe.

🍴Copycat

🌍American 🏷️Pancakes 🏷️Fluffy pancakes 🏷️Oven-baked 🏷️Golden diner Breakfast

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Total

25 min

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by moribyan

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Ingredients

1/2 cup milk
1 tsp active dry yeast
1/2 cup all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 large egg
1 tbsp vegetable oil
Butter, for topping
1/4 cup maple syrup
2 tbsp honeyoptional
Flaky salt, for toppingoptional

13 Ingredients

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Instructions

1
In a mixing bowl, combine milk and yeast.
2
Add the all-purpose flour, sugar, salt, baking soda, baking powder, egg, and vegetable oil to the bowl.
3
Whisk the ingredients together until just combined. Be careful not to overmix.
4
Let the batter rest until it becomes bubbly and risen, indicating the yeast is active.
5
Preheat your oven and place a small, oven-safe non-stick pan inside to heat up.
6
Carefully remove the hot pan from the oven, grease it, and pour in the pancake batter.
7
Return the pan to the oven and bake until the pancake is cooked through and deep golden brown on top.
8
Serve the pancakes stacked, topped with a pat of butter, a generous pour of maple syrup and honey, and a sprinkle of flaky salt.

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Tips & Notes

Pro tips

Let the yeast activate fully in warm milk before combining with dry ingredients to ensure even rise and proper structure.
Don't overmix the batter after adding egg and oil—stir just until combined to maintain airiness from the yeast.
Bake on a preheated, buttered sheet pan so the bottom browns evenly without manual flipping.
Check doneness with a toothpick in the thickest part; the center should be set but still tender, not dry.

Substitutions

Whole wheat flour → all-purpose (up to 25% substitution; may reduce fluff slightly)
Vegetable oil → melted butter (1:1 ratio; adds richness but may reduce rise slightly)
Milk → buttermilk (omit or reduce baking soda; adds tang and tenderness)

Storage & make-ahead

Cool completely before storing in an airtight container at room temperature up to 2 days, or freeze up to 2 weeks and reheat in a 350°F oven.

Equipment

sheet pan (9×13 or similar) · stand mixer or large mixing bowl

Common Questions

Why use yeast in pancake batter?

Active dry yeast creates lift and a tender crumb structure, producing pancakes that are fluffier and airier than standard chemical leaveners alone.

Can I make the batter ahead?

Yes. Mix the batter and refrigerate up to 12 hours. The yeast will continue developing flavor. Stir gently before baking.

What oven temperature and time should I use?

Most oven-baked pancake batters bake at 400–425°F for 15–20 minutes until golden and a toothpick inserted in the center comes out clean. Check your recipe for exact timing.