Where to eat the best pancakes in NYC
Pancakes are a quintessential breakfast food stirring up the best childhood memories while making you eager for next weekend’s brunch date. While mom’s Saturday morning flapjacks with butter and syrup will always have a special place in your heart, now you dream about new and decadent versions of the breakfast staple. Whether you’re in the mood for classic buttermilk or ricotta cheese topped with fruit, here’s where to eat the best pancakes in NYC.
Clinton St. Baking Company, 4 Clinton St
When chef Neil Kleinberg and his wife DeDe Lahman opened Clinton St. Baking Company, they envisioned a neighborhood spot where people could enjoy delicious American classics in a cozy, relaxing atmosphere. They take pancakes very seriously here – so much so in fact that the restaurant celebrates “Pancake Month” all February long. Served with warm maple butter topped with your choice of wild Maine blueberries (our first pick), bananas and walnuts, or chunks of chocolate, Neil’s pancakes regularly top NYC foodies’ “best of” list.
Foragers Table, 233 8th Ave
This Chelsea neighborhood gem serves seasonal, organic food made with ingredients sourced from a farm in upstate New York. Offering an ethical menu packed with hearty, nourishing dishes, Foragers Table is a place where you can dig in with a clean conscience. For an unforgettable brunch experience, we highly recommend the orange blossom water and ricotta pancakes topped with candied orange and maple syrup from the Ioka Valley Farm in the Berkshires.
Aita, 132 Greene Ave
Located in Clinton Hill, Aita is a welcoming Italian restaurant offering dishes inspired by the traditional rustic cuisine of Italy. Paying homage to the culinary traditions of his homeland, Chef Roberto Aita has created a menu that uses local and seasonal ingredients. The homemade pasta is exceptional. But come weekends, hungry brunchers meet here to fill up on a stack of buttermilk berry pancakes. Aita’s mouthwatering version of the breakfast classic comes with a delicious citrus-ricotta cream.
Good Enough To Eat, 520 Columbus Ave
Self-dubbed “a staple of the Upper West Side since 1981,” Good Enough To Eat is known for “good old-fashioned American food” cooked up by Founder and Chef, Carrie Levin. Everything that comes out of the kitchen is “made from scratch” using the fresh and local ingredients. The pancakes here are so good that it makes choosing hard. Highlights include the restaurant’s namesake version make with 4-grains, apple pancakes topped with apple raisin compote and sour cream, and Belgian chocolate pancakes sprinkled with toasted coconut.
Vinegar Hill House, 72 Hudson Ave
Named after the neighborhood running along the East River from Dumbo to the Brooklyn Navy Yard, Vinegar Hill House is a charming restaurant marked by antique décor, timeworn wooden seating, and a warm candlelit ambience. They do pancakes a little differently here. In place of the usual stack, Vinegar Hill serves a single flapjack made with sourdough and seasonal fruit that has been cooked in a pan. With a slightly crispy and sweet outside with a soft fluffy center, the pancake is served with salted Normandy butter and maple syrup.
Maialino, 2 Lexington Ave (in Gramercy Park Hotel)
Drawing from the rustic food traditions of Rome, Maialino is regarded as one of the best Italian restaurants in New York City. Chef Jason Pfeifer heads the kitchen in this Danny Meyer outpost, cooking up dishes made with fresh, local ingredients from morning to night. Slightly crispy on the outside with a center filled with fresh sheep’s milk, the hearty ricotta pancakes are unlike any other. A stack is served with seasonal jam and maple syrup.