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Clinton Street Baking Company Photo via Clinton Street Baking Company/Facebook

15 Perfect Pancakes in NYC

From classic blueberry-studded flapjacks to tangy sourdough stacks, and even a mac-and-cheese version

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A tall stack of pancakes is a breakfast stalwart for good reason, and there’s a wide range of excellent, often decadent pancakes worth digging into around NYC. Some are faithfully classic and cakey, others crispy, and some are topped simply with fruit. Then there are the ones that offer more of a sweet and savory contrast. Ahead, 15 pancakes that are a decadent cut above the rest.

Note: Restaurants on this list are arranged geographically, from north to south.

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Good Enough to Eat

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This brunch staple on the Upper West Side has been serving up homey, hearty comfort food that’s made from scratch since 1981. There’s a wide variety of fluffy pancakes on the menu, including the place’s namesake four-grain version, an apple pancake that’s topped with apple-raisin compote and sour cream, and the Peter Paul stack, trimmed with chocolate and toasted coconut. There’s pastel pink-hued strawberry butter to smear on all versions, too. The cozy space gets crowded at peak brunch hours, so expect a wait.

Photo via Good Enough To Eat/Yelp

Mom's Kitchen & Bar

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This kitschy comfort food joint in Astoria serves up Flinstones-inspired “Bedrock Pancakes,” which include Fruity Pebbles cereal in the batter and are topped with fresh berries, berry-flavored maple syrup, and whipped cream. There’s also a mac and cheese version, topped with cheese sauce and Cholula hot sauce-spiked honey. Hell’s Kitchen has an outpost, too.

Mom’s Photo via Mom’s/Facebook

Bubby's

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This comfort food favorite makes two delicious and distinctive pancake styles: the James Beard variety is a fluffy, sweeter stack, while the sourdough version is ultra-tangy, with thin, nearly crepe-like flapjacks piled up high. Choose from five different preparations — caramelized banana and toasted walnut, blueberry, whipped cream and chocolate chip, nutella with berry jam, and fried chicken with bourbon maple syrup — all of which can be made with either pancake style. They’re so popular that the restaurant now sells the dry mix to recreate at home. The original location is in Tribeca, with another near the High Line in Meatpacking.

Photo via Bubby’s/Facebook

Maialino

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The ricotta pancakes at this Danny Meyer-run, parent-perfect Roman restaurant in the Gramercy Park Hotel put other iterations of the dish to shame. Here, the duo of thick, hefty pancakes are filled with creamy fresh sheep’s-milk cheese from DiPalo’s that contrasts with the crispy exterior. They’re served with seasonal fruit or jam and syrup.

Photo via Maialino/Facebook

Chez Ma Tante

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The not-too-sweet pancakes at this Greenpoint restaurant sport a distinctively thick, nearly blackened char that lends more flavor and crunch than most pancakes. They’re made with more egg yolks than whites, which them richer and are topped simply with a giant disk of French butter and plenty of Vermont maple syrup. The minimalist space features simple white brick walls and chic light fixtures.

Clinton St. Baking Company

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These are probably the most famous pancakes in the city, as underscored by the long lines of people vying for a stack on any given Sunday. Here, the wild Maine blueberry pancakes are the big draw: They’re light and fluffy, made with egg whites, and accompanied by warm maple butter. Not much of a berry fan? Choose the banana walnut or chocolate chunk varieties instead. Bypass the lines by opting for breakfast for dinner, which is an entire section on the nighttime menu.

Photo via Clinton St. Baking Company/Facebook

Locanda Verde

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Lemon ricotta pancakes are a pretty ubiquitous brunch menu item these days. But chef Andrew Carmellini and his perpetually popular Italian spot in Tribeca, Locanda Verde, are partly to thank for popularizing the fluffy, tangy style and, more broadly, kicking off the cheffed-up pancake trend many years ago. The batter is studded with blueberries, and the delicate but delicious stack is topped with more berries and served with meyer lemon curd.

The high-ceilinged interior of Locanda Verde, with tall windows looking out onto the street. Photo by Daniel Krieger

Sunday In Brooklyn

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This Instagram-primed spot is more than just a really pretty place to eat brunch. For proof, try out the malted pancakes, which are served with hazelnut maple praline sauce that’s like a chunky hazelnut butter, plus a pat of brown butter. The extremely fluffy pancakes are small in diameter (six-inches wide) and served three to an order.

Sunday in Brooklyn’s pancakes Photo by Evan Sung via Sunday in Brooklyn/Facebook

Pearl Diner

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This miniscule diner is an anomaly among massive skyscrapers and fast-casual chains that primarily populate FiDi. Head here for straightforward, filling, affordable diner fare that includes solid pancakes; opt for the “lumberjack” option for a stack served alongside two eggs and a ham, bacon, or sausage, for just $10.75.

Photo via Pearl Diner/Yelp

Vinegar Hill House

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The fluffy yet crispy pancakes here are made with sourdough, poured into massive rounds — each order is comprised of a single flapjack — with a bit of seasonal fruit, like sliced apples or pears, added to the bottom of the pan and cooked into the crunchy disks, which are then doused in maple syrup and topped with salted butter. There’s a lot of history involved with Vinegar Hill House’s pancakes, actually: Its sourdough starter is over 60 years old, long predating the restaurant’s 2009 brunch debut, and the restaurant’s owner, Jean Adamson, inherited the starter from a woman in Billings, Montana.

This quintessential neighborhood Italian restaurant in Clinton Hill serves up some excellent buttermilk berry pancakes at brunch on the weekends. They’re served with citrus-ricotta cream, and, compared to plenty of $20-and-up short stacks around town, these ring in at just $11. The white columned, window-filed corner space is cozy but not overly cramped.

Cafe Luluc

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For pancake purists who would rather eschew wacky fillings or fussy flavors, head to this French bistro in Cobble Hill. The stack here is a bit cakey, each pancake quite thick and sporting crispy, golden brown edges, cooked in a cast iron pan with plenty of butter and topped very simply with powdered sugar and fresh fruit.

Photo via Cafe Luluc/Yelp

Rose Water

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At this quaint, longtime brunch stalwart in Park Slope, order the apple buttermilk pancakes, served with cinnamon butter and toasted walnuts. The $19 brunch prix fixe comes with a (non-alcoholic) drink and entree; when it’s warm out, try to nab a table on the lush outdoor patio, trimmed with lots of plants.

Photo via Rose Water/Facebook

Tom’s Restaurant

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A beloved neighborhood spot that has been open since 1936, Tom’s is an excellent breakfast choice in general, but the pancakes are particularly satisfying. Highlights among the lengthy selection of flapjacks include a cinnamon roll variety and a sweet potato version. There’s also the Danish pancake, constructed from ricotta and, surprisingly, some parmesan cheese, plus blueberries and lemon zest.

Tom's Restaurant
Tom's Restaurant in Brooklyn has been a neighborhood icon since 1936.
Photo: Bess Adler

Mimi's Hummus

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In addition to truly excellent hummus and Middle Eastern small plates, consider brunch at this Ditmas Park gem to try the Moroccan pancakes. Chewier and more flavorful than most pancake preparations, these semolina flapjacks are topped with honey butter and fresh strawberries. Other sweet add-ons include tahini carrot cake and malabi, a rosewater milk pudding with poached fruit and pistachios.

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Good Enough to Eat

This brunch staple on the Upper West Side has been serving up homey, hearty comfort food that’s made from scratch since 1981. There’s a wide variety of fluffy pancakes on the menu, including the place’s namesake four-grain version, an apple pancake that’s topped with apple-raisin compote and sour cream, and the Peter Paul stack, trimmed with chocolate and toasted coconut. There’s pastel pink-hued strawberry butter to smear on all versions, too. The cozy space gets crowded at peak brunch hours, so expect a wait.

Photo via Good Enough To Eat/Yelp

Mom's Kitchen & Bar

This kitschy comfort food joint in Astoria serves up Flinstones-inspired “Bedrock Pancakes,” which include Fruity Pebbles cereal in the batter and are topped with fresh berries, berry-flavored maple syrup, and whipped cream. There’s also a mac and cheese version, topped with cheese sauce and Cholula hot sauce-spiked honey. Hell’s Kitchen has an outpost, too.

Mom’s Photo via Mom’s/Facebook

Bubby's

This comfort food favorite makes two delicious and distinctive pancake styles: the James Beard variety is a fluffy, sweeter stack, while the sourdough version is ultra-tangy, with thin, nearly crepe-like flapjacks piled up high. Choose from five different preparations — caramelized banana and toasted walnut, blueberry, whipped cream and chocolate chip, nutella with berry jam, and fried chicken with bourbon maple syrup — all of which can be made with either pancake style. They’re so popular that the restaurant now sells the dry mix to recreate at home. The original location is in Tribeca, with another near the High Line in Meatpacking.

Photo via Bubby’s/Facebook

Maialino

The ricotta pancakes at this Danny Meyer-run, parent-perfect Roman restaurant in the Gramercy Park Hotel put other iterations of the dish to shame. Here, the duo of thick, hefty pancakes are filled with creamy fresh sheep’s-milk cheese from DiPalo’s that contrasts with the crispy exterior. They’re served with seasonal fruit or jam and syrup.

Photo via Maialino/Facebook

Chez Ma Tante

The not-too-sweet pancakes at this Greenpoint restaurant sport a distinctively thick, nearly blackened char that lends more flavor and crunch than most pancakes. They’re made with more egg yolks than whites, which them richer and are topped simply with a giant disk of French butter and plenty of Vermont maple syrup. The minimalist space features simple white brick walls and chic light fixtures.

Clinton St. Baking Company

These are probably the most famous pancakes in the city, as underscored by the long lines of people vying for a stack on any given Sunday. Here, the wild Maine blueberry pancakes are the big draw: They’re light and fluffy, made with egg whites, and accompanied by warm maple butter. Not much of a berry fan? Choose the banana walnut or chocolate chunk varieties instead. Bypass the lines by opting for breakfast for dinner, which is an entire section on the nighttime menu.

Photo via Clinton St. Baking Company/Facebook

Locanda Verde

Lemon ricotta pancakes are a pretty ubiquitous brunch menu item these days. But chef Andrew Carmellini and his perpetually popular Italian spot in Tribeca, Locanda Verde, are partly to thank for popularizing the fluffy, tangy style and, more broadly, kicking off the cheffed-up pancake trend many years ago. The batter is studded with blueberries, and the delicate but delicious stack is topped with more berries and served with meyer lemon curd.

The high-ceilinged interior of Locanda Verde, with tall windows looking out onto the street. Photo by Daniel Krieger

Sunday In Brooklyn

This Instagram-primed spot is more than just a really pretty place to eat brunch. For proof, try out the malted pancakes, which are served with hazelnut maple praline sauce that’s like a chunky hazelnut butter, plus a pat of brown butter. The extremely fluffy pancakes are small in diameter (six-inches wide) and served three to an order.

Sunday in Brooklyn’s pancakes Photo by Evan Sung via Sunday in Brooklyn/Facebook

Pearl Diner

This miniscule diner is an anomaly among massive skyscrapers and fast-casual chains that primarily populate FiDi. Head here for straightforward, filling, affordable diner fare that includes solid pancakes; opt for the “lumberjack” option for a stack served alongside two eggs and a ham, bacon, or sausage, for just $10.75.

Photo via Pearl Diner/Yelp

Vinegar Hill House

The fluffy yet crispy pancakes here are made with sourdough, poured into massive rounds — each order is comprised of a single flapjack — with a bit of seasonal fruit, like sliced apples or pears, added to the bottom of the pan and cooked into the crunchy disks, which are then doused in maple syrup and topped with salted butter. There’s a lot of history involved with Vinegar Hill House’s pancakes, actually: Its sourdough starter is over 60 years old, long predating the restaurant’s 2009 brunch debut, and the restaurant’s owner, Jean Adamson, inherited the starter from a woman in Billings, Montana.

Aita

This quintessential neighborhood Italian restaurant in Clinton Hill serves up some excellent buttermilk berry pancakes at brunch on the weekends. They’re served with citrus-ricotta cream, and, compared to plenty of $20-and-up short stacks around town, these ring in at just $11. The white columned, window-filed corner space is cozy but not overly cramped.

Cafe Luluc

For pancake purists who would rather eschew wacky fillings or fussy flavors, head to this French bistro in Cobble Hill. The stack here is a bit cakey, each pancake quite thick and sporting crispy, golden brown edges, cooked in a cast iron pan with plenty of butter and topped very simply with powdered sugar and fresh fruit.

Photo via Cafe Luluc/Yelp

Rose Water

At this quaint, longtime brunch stalwart in Park Slope, order the apple buttermilk pancakes, served with cinnamon butter and toasted walnuts. The $19 brunch prix fixe comes with a (non-alcoholic) drink and entree; when it’s warm out, try to nab a table on the lush outdoor patio, trimmed with lots of plants.

Photo via Rose Water/Facebook

Tom’s Restaurant

A beloved neighborhood spot that has been open since 1936, Tom’s is an excellent breakfast choice in general, but the pancakes are particularly satisfying. Highlights among the lengthy selection of flapjacks include a cinnamon roll variety and a sweet potato version. There’s also the Danish pancake, constructed from ricotta and, surprisingly, some parmesan cheese, plus blueberries and lemon zest.

Tom's Restaurant
Tom's Restaurant in Brooklyn has been a neighborhood icon since 1936.
Photo: Bess Adler

Mimi's Hummus

In addition to truly excellent hummus and Middle Eastern small plates, consider brunch at this Ditmas Park gem to try the Moroccan pancakes. Chewier and more flavorful than most pancake preparations, these semolina flapjacks are topped with honey butter and fresh strawberries. Other sweet add-ons include tahini carrot cake and malabi, a rosewater milk pudding with poached fruit and pistachios.

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