Originally posted December 14, 2011

Clinton St. Bakery Pancakes

The first time I had these pancakes was a revelation. Everytime since my first time having these at Clint St. Bakery in NYC, I always head back for this precise thing. The wait is usually ~60-90 minutes, but it's worth it. Unfortunately, these pancakes are around 3000 miles away, so I've taken to using their recipe book to try to reproduce these at home. Try these at home, and then the next time you're in NYC, go get the original.


  • DRY
  • ----------
  • 2c all purpose flour
  • .5 tbsp baking powder
  • .5 tsp baking powder
  • 3/8 cup sugar
  • .5 tsp salt
  • WET
  • ----------
  • 3 large eggs
  • 1.5c whole milk
  • .5 tsp vanilla
  • 6 tbsp unsalted butter (melted)
  • optional - blueberries/bananas as toppings
10 4.5" diameter pancakes


Mix the dry ingredients together in one bowl.

In another bowl (a), separate the egg yolk into the big bowl and leave the whites in another bowl (b). Add milk, melted butter and vanilla into bowl (a) until combined.
Add this mixture to the dry ingredients and mix enough to have a few lumps. Overmixing pancake batter results in tough pancakes. I'd let the batter sit for a few hours on its own (optional).

Whip egg whites in bowl (b) until airy and fluffy. Don't overwhip the egg whites. If you're reading this recipe on Cookooree, I'll assume you know how to not overwhip egg whites.

Add half the eggwhites to the wet batter. Gently FOLD in the whites, so as to not agitate the air out of the whipped eggwhites. Then do the same for the 2nd half of the eggwhites.

Grease a pan or griddle w/ butter. Once hot, add about 2/5ths or 1/2 cup batter for each pancake. When you see bubbles forming on the edges of these pancakes, they should be ready for flipping.

I typically preheat the oven to 200F and store the cooked pancakes therein to stay warm until all the batter is spent and all the pancakes are ready to serve.

Please see the accompanying maple butter recipe.



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Adapted from

Clinton St. Bakery Cookbook

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