When talking about breakfast or brunch (or even brinner!), pancakes are bound to come up! And New York City has no shortage of delicious places to enjoy a big ol’ stack of these golden rounds. Downtown put together a guide to some of the best spots to satisfy your pancake cravings.
Bubby’s serves classic American comfort food, and the pancake portions are huge. The blueberry sourdough pancakes are thin and slightly crispy, whereas the James Beard pancakes with caramelized bananas and walnuts are super thick. If you prefer a savory breakfast–and don’t want to miss out—opt for the griddle special: a pancake, bacon or pork sausage and two eggs.
Locanda Verde is an Italian restaurant in TriBeCa, serving lemon ricotta pancakes for brunch on the weekends. The pancakes are topped with a thick, sweet lemon curd and fresh blueberries. Don’t be taken back by the small amount of blueberries on top, because you’ll find more warm blueberries inside the fluffy pancakes. Those are the kind of surprises we love!
Forget fruit or chocolate chips, the Smith takes a different approach to the traditional pancake toppings. Their pancakes are topped with salted caramel sauce, whipped ricotta and toasted pecans; balancing sweet and salty flavors. Don’t worry, you still get a jar of maple syrup to pour over your pancakes!
There’s always a line at Clinton Street Baking Company, but the pancakes are worth the wait. Their famous pancakes are served with blueberry, banana walnut or chocolate chunks, and a side of warm maple butter. The thick, heartwarming butter tastes just as good as the fluffy clouds of heaven, and you’ll never want regular maple syrup again. If you want to avoid the line, go here for dinner – yes, they serve breakfast for dinner and we love them for it.
Sometimes the hardest part about choosing pancakes, is deciding which topping you want. Hundred Acres gives us a little bit of everything: lemon curd, whipped cream and dark chocolate shavings. The dark chocolate melts over the buttery pancakes, and the fresh whipped cream balances out the richness of the chocolate.
Sarabeth’s has you covered if you’re looking for an upscale brunch experience. Their lemon and ricotta pancakes are topped with powdered sugar, fruit and a side of maple syrup. Attentive staff, classic décor and quality ingredients; you can’t really go wrong with eating pancakes in a restaurant like Sarabeth’s.
The pancakes at Boulton and Watt are unique in every single way. The pancakes are made with buttermilk and oatmeal, giving them a slightly earthy, nutty flavor. The toppings include raspberries, robiola cheese and orange maple butter. The creamy, melted cheese pairs perfectly with the tangy orange maple butter and sweet raspberries.
The pancakes at the Greenwich project are lighter than the classic American pancakes. The pancakes have a golden-brown crispy outside, and are incredibly soft on the inside. These ones won’t leave you feeling too full or with a post-brunch food coma.
Virginia’s serves a “Dutch” Pancake, which isn’t really how the Dutch bake pancakes. Dutch or not, the pancake is hot, puffy and delicious. It’s baked in a cast iron pan with caramelized apples, cinnamon and caramel. This one will definitely satisfy your sweet tooth at brunch!
Rustic, charming décor and beautifully presented pancakes, what else did you expect in the wonderful West Village? The buttermilk pancakes are topped with a generous amount of sweet cherries and toasted pecans, making each bite sweet and crunchy! The big portion of pancakes is also a rare find in this area.
Café Orlin’s pancakes are truly one of a kind: made with pumpkin and topped with cinnamon yogurt. The pancakes are extremely buttery, and it’s like you’re eating pumpkin cake for breakfast. The cinnamon spiced yogurt makes each bite as flavorful as the first. One thing’s for sure, you don’t have to worry about dry pancakes at Café Orlin.
Photos by Siobhan Gunner