Categories: Eats

4 Unique Pancake Stacks I Wake Up Craving

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Pancakes are an extraordinarily versatile food that can be dressed up in hundreds of different ways. Sweet or savory. Thick or thin. Round or rolled up. “A flat cake made of thin batter and cooked (as on a griddle) on both sides” is deliciously broad, and the interpretations are endless. (Learn about 5 unique types of pancakes HERE!)

But here’s my thing about pancakes. I can make 10 servings at home for the cost of 1 small stack at a restaurant. If I’m going out for breakfast or brunch, I usually opt to put my dollars towards food items that I can’t make for myself.

However, I have encountered some unique pancake stacks over the years that worth every penny. And that I still find myself thinking about…

Let’s dive into 4 unique pancake stacks that I can’t get off my mind!

1. Honey Butter Pancakes from Golden Diner

Golden Diner is a not-so-hidden gem that serves up New York diner fare, but with Asian and Jewish twists. The menu serves up the likes of lemongrass avocado toast along side matzoh ball soup, epitomizing the melting pot that New York City truly is.

There’s one menu item that put Golden Diner on the map: honey butter pancakes. These aren’t just any pancakes. They are made with a yeast-risen buttermilk batter that’s sizzled up in individual skillets. This gives these babies a hefty rise with top-tier fluffiness as well as slightly crispy edges. Maple-honey syrup and a salted honey-maple butter tie it together.

Owner and chef, Sam Yoo, is a true wizard. And these are one of those unique pancake stacks that have changed my pancake standards forever.

2. Cinnamon Roll Soufflé Pancakes from Hawaiian Merengue Cafe in Yokohama, Japan

Soufflé pancakes are an extraordinary kitchen feat that blend the flavors and textures of American pancakes with the fluffiness and softness of soufflé. This cloud-like creation starts with meticulously whipped eggs whites and sugar that form a stiff merengue. The merengue is delicately folded into the rest of the batter, then layered onto a griddle that’s precisely 300ºF (150ºC). Once the batter is on the griddle, a lid is put over the pancakes to create a steaming effect to ensure the pancakes cook through without burning the bottom. Low and slow is the name of the game. The perfect pancake will take anywhere from 15-20minutes to cook.

Earlier this year, Jeremy and I had a, dare I say, life changing stack of soufflé pancakes at Hawaiian Merengue Cafe in Yokohama, Japan. The three pristine pancakes were outrageously fluffy without tasting too eggy– a feat that is difficult to achieve. A cinnamon cream cheese icing artfully coated the stack, and a little skillet of sorbet provided pops of freshness to balance out the decadence of the stack itself. What really blew my mind was the cinnamon sugar center. It tasted like the ooey gooey “tenderloin” of a cinnamon roll, and was pure perfection. Read my deep dive on the history of Japanese souffle pancakes HERE!

3. Japanese Soufflé Pancake from Rule of Thirds

Rule of Thirds is a trendy Greenpoint establishment that serves up not-so-frugal Japanese fare. While Rule of Thirds is primarily a dinner spot, on the weekends they serve brunch. And on the brunch menu is their take on Japanese soufflé pancakes.

Their “hottokeki” is like a Dutch baby meets angel food cake meets Japanese souffle pancake. It has a bouncy, soft texture that becomes slightly gooey as it sops up the just-sweet-enough honey butter. A dusting of sesame adds a unique nuttiness that elevates the flavor profile. I’ve never had anything like it, and is a true treat that feels worth the lofty $20 price tag.

4. Ube Pancakes from YogurStory in Honolulu

YogurStory is a mega-popular brunch spot in Honolulu with a menu boasting Hawaiian fare with everything from loco mocos to Aloha pancakes. But the one dish that I had my heart set on trying was their huge stack of ube pancakes.

Ube is a purple yam that’s native to the Philippines. It’s slightly sweet and has a mild nutty flavor along with notes of vanilla. When cooked, ube turns into a creamy, custard-like texture, which is perfect for desserts…. and pancakes! Ube was brought over to Hawaii by Filipino immigrants, and it is a huge part of the local food scene.

The ube pancakes from YogurStory are simply epic. The pancakes themselves are fairly thin, but maintain a fluffy texture, and I love that the ube is incorporated into the batted. An ube sauce coats the entire stack, and whoa baby is it delicious. Sweet, nutty, vanilla-y hints to coconut… what’s not to love?!