Clinton St. Baking Company Pancakes

Clinton St. Baking Company Pancakes


Clinton Street Baking Co. is one of the places I always recommend to hungry brunch-ers in New York City. Even with a recent expansion (yay to shorter lines!), their famous pancakes are consistently delicious. They are hands down my favourite pancakes ever. They are fluffy and light, with the most tender crumb. And the best part? You can easily replicate them at home. I rarely eat my toasts and pancakes with extra butter, but holy crap, the maple butter that comes with it is not to be skipped. Actually, I reduced the amount sugar in the recipe only to eat it with more of the maple butter.


I used to be in denial that perfect pancakes like this can be achieved without beating up egg whites, but trust me, this recipe is worth washing that extra bowl. One trick I use to keep the pancakes warm is to leave them in a slightly warmed oven. Lay the pancakes in a single layer while flipping out the rest of the stack, they will taste as good as fresh off the pan!


Clinton St. Baking Company Pancakes

Makes around 10 6" pancakes. Adapted from Leite's Culinaria.

For the Maple Butter:

⅓ cup (125 ml) maple syrup
½ cup (110 g) salted butter (or use unsalted butter
Generous pinch of flaky salt

For the Pancakes:

4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
½ cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
¾ cup (12 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
Maple syrup, for serving

  1. Prep work. Measure the flour, baking powder, sugar, and salt into a large bowl.
  2. Make batter. In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined.
  3. Whip the egg whites until they reach medium peaks. Peaks are “medium” when you put your finger in and they drip over a bit and stand up. Do not overwhip the egg whites.
  4. Using a rubber spatula, gently fold half of the whipped whites into the batter. Then gently fold the remaining whites into the batter. It's ok to have a few streaks of egg whites. (The batter will last a few hours in the fridge without deflating too much.)
  5. When ready to make pancakes, preheat an oven to 120F/50C and line a baking try with parchment paper. Heat a frying pan over medium heat. Grease the hot surface with a teaspoon of the remaining butter. For each pancake, drop 1/2 cup of pancake batter on the plan. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crisp at the edges. If it is, flip the pancake and cook until golden brown on both sides. Remove to a plate with a spatula.
  6. Repeat with the remaining batter and filling, adding more butter to the pan. Lay cooked pancakes in a single layer in a lined baking tray and keep warm in in the oven.
  7. Heat the maple syrup in the same frying pan over a medium heat. Add the cold butter to the pan and heat until it has melted, stirring all the way. Remove from the heat and pour into a small bowl.
  8. Stack pancakes high on a plate and serve immediately with the velvety maple butter.
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