Copycat Golden Diner Pancakes with Honey Butter Syrup
Make your holiday extra special with Copycat Golden Diner Pancakes with Honey Butter Syrup, a fluffy, diner-style pancake recipe that’s perfect for a cozy Christmas morning breakfast. This easy homemade pancake recipe delivers golden-brown pancakes, rich honey butter syrup, and festive brunch vibes that make it an ideal holiday breakfast idea the whole family will love.
Ingredients you’ll need:
- buttermilk
- water
- all purpose flour
- honey
- instant yeast
- olive oil
- eggs
- baking soda
- salt
- butter
- maple syrup
How to Store Leftover Diner Pancakes? How to reheat?
If wanting to make these pancakes in advance, I recommend fully cooking them and allow time to completely cool before storing in an airtight container in the fridge. To retain fluffiness, I recommend not stacking them. To reheat, place on a parchment paper-lined baking pan then cover with foil to bake at 350F for 8-10 minutes, until warmed through. Remove foil for 1-2 minutes to crisper up the outside.
Bake with me!
Copycat Golden Diner Pancakes with Honey Butter Syrup
Ingredients
For the Poolish:
- 1 ½ cups Buttermilk
- ¼ cup Water
- 1 cup All Purpose Flour
- 2 tbsp. Nature Nate’s Honey
- 2 ¼ tsp. Instant Yeast typically 1 package
For the Pancake Batter:
- Poolish above
- ¼ cup Olive Oil
- 2 large Eggs
- 3 tbsp. Nature Nate’s Honey
- 1 ½ tsp. Baking Soda
- ¼ tsp. Fine Baking Salt
- 1 cup All Purpose Flour
For the Honey Butter:
- 1 stick 1/2 cup Unsalted Butter, room temperature
- ¼ cup Nature Nate’s Honey
- Pinch of Salt or to taste
For the Honey Butter Syrup:
- 1 cup Nature Nate’s Honey
- ¼ cup Unsalted Butter
- ¼ cup Maple Syrup
- 1 tsp. Vanilla Extract
- 1/8 tsp. Fine Baking Salt
Instructions
To Make the Poolish:
- Combine the buttermilk and water in a saucepan over medium heat. Stir until just warm to touch, about 1 minute. If the mixture got too hot, then set aside to cool down.
- In a large mixing bowl, add the warmed buttermilk mixture. Stir in the honey, yeast, and flour. It’s okay if the mixture is lumpy.
- Cover and set aside for 40 minutes to 1 hour, until super air bubbly and doubled in volume.
To Make the Honey Butter:
- In the meantime, whisk the butter and honey together until smooth. Add a pinch of salt to taste. Mix well. Set aside.
To Make the Honey Butter Syrup:
- Combine the honey, butter, and maple syrup in a saucepan over medium heat. Stir until it begins to boil, about 1-2 minutes, then remove from heat to stir in the vanilla and salt.
- TIP: It’s delicious when served warm on the pancakes!
To Make the Pancake Batter:
- Preheat the oven to 400F.
- Add the olive oil, eggs, honey, baking soda, and salt into the yeast mixture. Whisk until smooth, about 1 minute.
- Add the flour and whisk just until mostly smooth.
- This batter will make two pancakes using a 6-8” skillet for each. If needed, work one pancake at a time.
- Heat up two 6-8” skillets over medium heat. Add ½ tbsp. butter or olive oil to each to warm up for 2 minutes.
- Divide the batter between the greased skillets, using the back of a spoon to even out the surface.
- Cook until bubbles form on the surface and the edges is a crisp, golden color.
- Carefully transfer the skillets to the oven to finish cooking 6-8 minutes, until set in the centers on top.
- TIP: Gently flip the pancakes onto a parchment paper lined baking pan to finish baking on the bottom rack of your oven for 4 minutes to help crispen the bottoms of the pancakes.
- Let rest at least 5 minutes before enjoying warm with the honey butter and warm honey butter syrup!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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These look great, but I don’t have a smaller skillet lol I saw in your video you used s stainless steel pan. I have one, but it’s quite large, 10 inches. I suppose I can prep it with the water test and hope for the best, but it’s scary to see if it will pop out lol
Would a baking pan work in this case as well? I do have a small cast enamel skillet coming in the mail too.
Thanks!
Hi Angela! I think that should work just fine! You’ll have one massive pancake and I think that’s awesome!! You may just need to bake a little longer, like 5-10 minutes, in which you can use the toothpick test to tell when it’s fully cooked through.
Where can I find your white and red dishes? ❤️
Hi Karin! They’re from Anthropologie Home!
these look yummy