The best pancakes in NYC come with inspired toppings; such as sheep’s-milk ricotta and seasonal fruit at Maialino, thinly-sliced apples and house-made caramel sauce at the Bowery Diner, and Grandma’s molasses at Seersucker.
Best pancakes in NYC
Laced with thinly sliced gala apples and rich house-made caramel sauce, this dense, buttery behemoth tastes like the love child of an upside-down cake and a Dutch-style flapjack. The pancake is baked in a cast-iron skillet, which gives its edges a crisp, golden-brown crust. $14.
These pliant discs—rendered extra-fluffy thanks to whipped egg whites folded into the buttermilk batter—are currently crowned with a thick, tart jam made in-house with Satur Farms blueberries. Two pats of creamy butter mixed with toasted almonds and clover honey are the final luscious touches. $12.
Sheep’s-milk ricotta from Di Palo pops up twice in this Italian pancake riff: Chef Nick Anderer works the cheese into his batter along with lemon zest, then tops each short stack with an additional scoop. A scattering of seasonal fruit (right now it’s macerated strawberries) makes a bright and sweet syrup alternative. $15.