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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.