Ottolenghi’s pancakes are much more than just a breakfast: they are a dish that encapsulates all the creativity and balance of the Anglo-Israeli chef’s cuisine. When you think of pancakes, the common imagination is immediately filled with soft golden stacks, scented with butter and maple syrup, the quintessential symbol of American breakfasts. But Ottolenghi, with his unmistakable style, transforms them into something surprising: refined, rich in contrasts, and incredibly satisfying.
Tall, fluffy, and full of character, his pancakes marry sweetness and savory, lightness and depth of flavor. The chef’s touch is revealed in every detail, from the choice of ingredients to the combinations: salted butter, maple syrup, crispy bacon, or perhaps an unexpected spice, an alternative flour, or an out-of-the-box vegetable element.
Author of cult books like Plenty, Jerusalem, and Simple, Yotam Ottolenghi has revolutionized the way of conceiving plant-based cuisine, blending Middle Eastern and Mediterranean traditions in colorful, generous, and never ordinary dishes. Even a simple preparation like pancakes becomes, in his hands, a tale of cultures and flavors that meet.
To best enhance his recipe, I chose to serve them in their pure form, with just a drizzle of maple syrup: an essential gesture to highlight the perfection of the batter. On Pancake Day – or any morning that deserves something special – these pancakes are the ideal opportunity to rediscover the pleasure of simplicity made with art.

In addition to the beautiful collection I prepared for Pancake Day, here are some recipes for a delicious breakfast