FULL RECIPE & INGREDIENTS BELOW TO COOK ALONG WITH
Everybody thinks they’ve got the best pancake recipe… but most pancakes go from fluffy to flat in minutes.
In this video, we’re sharing our ultimate Michelin-inspired pancake recipe. A light, souffle-style pancake that stays fluffy, holds its structure, and delivers serious flavour. This is the at-home version of a restaurant method inspired by Pavilion in London and refined through our own testing (and a little research into New York’s viral Golden Diner pancakes too)
Instead of relying on baking powder or bicarb, this recipe builds structure the chef’s way:
• Whipped egg whites stabilised with lemon juice
• Cornstarch for long-lasting volume
• Gentle folding for maximum air retention
• Low and slow cooking for perfect lift
• A black butter maple glaze finished with soy sauce for deep umami sweetness
The result?
A pancake that’s dense and light at the same time — more like a souffle than a standard buttermilk pancake.
We also break down:
– Why most pancakes collapse
– The science of acid in egg whites
– The difference between brown butter and black butter (190°C, smoking hot)
– How to cook tall pancakes without a steamer
– A McDonald’s-inspired maple glaze upgrade (with a chef twist)
If you’ve ever struggled with soggy pancakes, flat pancakes, or pancakes that only look good for 30 seconds… this method changes everything.
This is the pancake recipe we actually make at home.
RECIPE
**Salted maple glaze**
1. 100g Butter
2. 60g Maple Syrup
3. Soy sauce (to taste)
**Pancakes**
1. 240g egg whites (from 8 large eggs)
2. 20g lemon juice
3. 100g caster sugar
4. 20g Corn Flour
5. 100g egg yolks (from 5 large eggs)
6. 140g 00 flour
7. 4g salt
8. 50g whole milk
**To Finish**
A disc of salted butter
**Maple Butter Glaze**
1. To make the beurre noisette, heat the butter, swirling the pan regularly until the solids become a very dark golden.
2. Pass the butter through a cloth and fine sieve to remove the solids
3. Allow to cool to room temperature and emulsify with the maple syrup using a stick blender
4. If the glaze starts to solidify, gently reheat and re-emulsify with the stick blender.
5. To make the beurre noisette, heat the butter, swirling the pan regularly until the solids become a very black.
6. Pass the butter through a cloth and fine sieve to remove the solids and allow to cool until it resolidifies
7. In a separate pan, reduce the maple syrup on a medium heat until it has reduced by half and set aside to cool
8. Add the soy sauce to the cooled maple reduction and using a stick blender or whisk, gradually emulsify with the beurre noir
9. Keep at room temperature
**Pancakes**
1. Whisk the egg whites and lemon juice to 60% peaks
2. Gradually add the sugar and whisk to 80% peaks
3. Whisk in the corn flour to combine
4. Add the egg yolks and whisk to combine
5. Very gently fold in the flour and salt
6. Finally fold in the milk
**Cooking the Pancakes**
1. Heat a small non stick egg pan on low
2. Melt a knob of butter in the pan and wipe the pan with some kitchen paper to remove any excess butter.
3. Ladle in 200g of pancake butter and cover(about 3 ladles)
4. Cook for around 5 minutes until the edges of the pancake come away from the sides of the pan and self support
5. Gently flip the pancake (the underside should be golden) and cook the other side for around a minute (no need to colour as much as the other side or the pancake will dry out
6. Wrap the pancakes loosely in parchment paper, ready to steam.
**Finishing the pancakes (optional)**
1. Place the pancake, still wrapped in parchment into a steamer fand cover for 4 minutes.
2. Carefully unwrap the pancake, place on a rack and pipe or spoon over the maple butter
3. Serve with a disc of salted butter
VIDEO CHAPTERS
00:00 – Why Most Pancakes Fail
00:14 – Preparing the Batter
01:24 – Mixing the Egg White Meringue Base
03:51 – Enriching & Finishing the Batter
05:17 – Making the Black Butter Maple Glaze
08:49 – Cooking the Pancakes (Low & Slow Method)
11:02 – The Flip
11:29 – Plating & Glazing
11:58 – EXTRA SPECIAL Tasters
50 Comments
IMPORTANT at 4:51 very gently fold in 140g of 00 flour and salt, working lightly to not knock out too much air.
Apologies this was an editing mistake on our end! Our editor has been banished to the corner of the fallow kitchen with a cartouche on his head for the rest of the afternoon.
That's not enough butter for my pancakes
Look at those thicc boys…
Made these this morning. They turned out amazing. The only issue was the batter didn't maintain the fluff through the entire cooking time. So each subsequent pancake was flatter and flatter. Still delicious though.
we need a close up of the inside after it's done
Not everyone has a stand mixer you muppet 🤣
Omgaawww will you marry me
Sir, can you please stop separating those eggs with your hands?
Loved the video, but these pancakes are not worth the effort. I tried them, and they just don’t hit hard enough for the amount of effort that goes into them. Still, thanks for the experience.
the mcdo syrup taste like corn syrup :/
I see what you did there with that whisk 😂
That's too much damn work for something that doesn't even look like pancakes anymore.
I've been practicing mixing pancake batter since junior high. I knew I practiced so much for a reason. And I just found that reason.
no way these are worth the effort. these are worth someone else's effort… restaurant only
What is low? I’m going on 40 minutes no golden 😂
It was fun trying something new, but I didn't really enjoy this. I suspected I wouldn't bc I don't like souffle and most custard for the same reason; it tasted too "eggy" The syrup recipe is something I'll probably use again in the future. Thanks for the vid.
Tire pancakes?
dude made a pan-CAKE "f'n beautiful"
Burnwah .. original
How to take something simple, easy, and comforting and turn it into something fussy and frustrating
So you made an omlete with syrup
Did you know you’re wasting the amount of egg white of one whole egg, if you don’t wipe the inside of ten eggs to get it all out?
I made this recipe this morning and have notes…
First of all, the measurements for the maple butter glaze in the description are significantly less than what he made in the video. I think making a smaller amount affects the process. Also the recipe in the description combined the steps to make the beurre noisette (brown butter), and then beurre noire (black butter), and you only need to follow steps 1-4 or 5-9, not both. I followed the directions and did the straining portion which added unnecessary steps because I just had to blacken it again anyway. Also directions said to use a stick blender which was not in the video at all.
The batter portion itself turned out okay, but it takes 10 minutes to cook EACH PANCAKE. I was using a smaller pan than what was in the video, and this is to no fault of the recipe but I had enough batter to make about 10 of these little guys. And after a certain amount of time your batter is starting to deflate. I ended up getting a much larger pan and then making 1 gigantic pancake which did have that pan shape, but at that point in the process it had been about an hour since I whipped those egg whites so it was very flat.
The taste of the pancake was way too sweet. Did not need 100g of sugar. You’re going to coat it in syrup later on anyway.
It’s summary, skip the maple syrup and get log cabin, just make bigger pancakes to cook them faster. Or just get a box or regular quick mix pancakes and they will actually taste better.
I made it , delicious but 8 eggs , only food for the rich !
I used the meringue portion of this with Kodiak cakes protein pancake mix and some cinnamon and punk in pie spice blend, and topped with butter and mugolo syrup. Best pancakes I’ve ever made. They kids inhaled them.
I have been whisking for over an hour and its still liquidy and i put in the lemon juice, i did everything right but i wont reach "soft peaks"
The best pancake recipe that exists belongs to Rosa Parks. Her feather lite peanut butter pancakes are the GOAT. Look em up
All due respect that’s a suffle far from pancakes. Pancakes is an American staple. Big difference between pancakes and suffles even the way you cook it.
Ollie and josh???
Can I get these measurements in Freedom Units? 😂
Great recipe for a Michelin restaurant. Totally useless in a house with 5 hungry kids wanting pancakes NOW! 🤦🏻♂️
These look insane. Nice chef !!!
I do it with a fork
Basically a Dutch pancake…nothing Michelin to see here folks.
same process I use for waffles. Maybe a bit nostalgic for myself and after years of practice and codification i have modified and surpassed the joy of cooking recipe into a pancake that is moist, fluffy, and stays perfect throughout and served up to be amazing. Adding vanilla to the mix is a game change in the process. Not to mention not over mixing the batter before cooking. True to saying the first pancake from butter on the griddle is the worst looking pancake, but always the tester for the fam before making the nice golden pancake series. My interest has really peaked into your syrup. A must to try. Beautiful finish.
Don't you use the Baking powder, do you?
Bro forgot to fill them with jelly 😂
I don't know why I watched this whole video I would never make these I would be starving by the time I was done
McDonald's? No
Twenty minutes? No
Brady Tkachuk is a cook now?
50g of protein
No way would I ever make these,I’m exhausted watching him make them!
A pat or two of butter 🧈between the two🥞 cakes is what I would have done, but I'm not a chef. 🥞
Sorry man the best pancakes are the Golden diner’s in Nyc.
the dough is really similar to kaiserschmarrn
Not sure about the soy sauce. Pancakes look amazing ! One of my favorite comfort foods
Sure looked like you wisked in the egg yolks
Soy sauce in maple syrup? WTF
Waste of time
He didn’t stabilize the bowl one time. He didn’t stabilize the spatula before touching the egg whites .Pretty sure he forgot to stabilize The table before he started, and while typing this I noticed the socket on the wall doesn’t even look stabilized!! 😮🫤🥱 don’t trust this tutorial😅