Hi! I’m Cassandre, and today on Caramel Loafing, I’m sharing an irresistible, fluffy, soft, and crispy-edged pancake recipe inspired by one of New York’s most iconic brunch spots: American-style pancakes—both blueberry and classic.
There are countless styles of pancakes around the world, each with its own charm. But today, we're focusing on the classic American pancake. It may seem simple, but achieving the perfect pancake is no easy feat. You need the right recipe, even browning, and the perfect fluffiness to make them unforgettable.
This recipe is a copycat of the signature pancake from Clinton St. Baking Co.—often voted the best pancakes in New York City. Their secret? Whipping egg whites and gently folding them into the batter for an airy, cloud-like texture. The result is perfectly springy pancakes with crisp golden edges.
But it’s not just about the pancakes. Clinton Street takes things further with thoughtful toppings like homemade maple butter and a vibrant blueberry compote—proving that truly great pancakes deserve equally delicious pairings.
In this post, I’ll walk you through how to make these famous pancakes at home, with all the tips you need for golden perfection. It’s a delicious reminder that sometimes, the simplest recipes are the most satisfying. If you love American pancakes, this one’s for you!
More fruity treats to try:
French Berry Galette – a rustic summer favorite
British-Style Blueberry Bakewell Cake
Legendary Jordan Marsh Blueberry Muffins
French Blueberry Preserves
Philly Fluff Cake – A Vintage East Coast Classic
New York Diner-Style Pancakes (Blueberry & Classic)
Ingredients
Yield: Makes about 8–10 pancakes (using a 1/4 cup scoop per pancake)
For the Pancakes:
- All-purpose flour – 160g (5.6 oz)
- Whole milk, at room temperature – 220g (7.8 oz)
- Baking powder – 6g (0.2 oz)
- Granulated sugar – 70g (2.5 oz)
- Salt – 2g (0.07 oz)
- Unsalted butter – 58g (2 oz), cut into small cubes
- Eggs – 2, at room temperature
- Vanilla extract – 2g (0.07 oz)
For the Maple Butter:
- Pure maple syrup – 160g (5.6 oz or about 1/2 cup)
- Cold unsalted butter – 110g (3.9 oz or about 1/2 cup), cut into small cubes
For the Blueberry Compote:
- Fresh or frozen blueberries – 178g (6.3 oz or 1 cup)
- Granulated sugar – 22g (0.78 oz or 2 tablespoons)
- Lemon juice – 5g (0.18 oz or 1 teaspoon)
Want to check the nutrition facts? Use our Nutrition & Calorie Calculator for desserts and baked goods.
Instructions
For the Pancakes:
- Sift flour and baking powder into a large bowl. Add half the sugar and salt, and whisk to combine.
- Separate egg yolks and whites into two bowls. To the yolks, add vanilla, milk, and melted butter. Whisk until smooth.
- Beat egg whites on medium speed for 1 minute. Slowly add the remaining sugar in 3 parts. Continue beating until soft peaks form. Avoid overwhipping.
- Pour the yolk mixture into the dry ingredients. Stir gently with a whisk, using a gentle cut-and-fold motion. Don’t worry about lumps—that’s what makes them fluffy!
- Fold in half of the whipped egg whites gently. Then fold in the rest. A few visible streaks are perfectly fine—don’t overmix.
- 📌 Electric griddle: Preheat to 375°F (190°C) or up to 385°F (195°C). Test a small scoop—cook 3.5 minutes on one side, 3 minutes on the other. Adjust as needed.
- 📌 Nonstick or cast iron pan: Lightly grease and heat over medium. Once hot, reduce to medium-low. Test with one pancake, then adjust heat as needed.
- Use a 1/4 cup scoop for each pancake. Wait for bubbles to pop and form holes before flipping. Cook 3.5 minutes on one side, 3 minutes on the other, or until golden brown.
- Repeat with remaining batter. For blueberry pancakes, press a few berries on top before flipping. Wipe the pan between batches to avoid burning juice.
- Serve warm with powdered sugar, blueberry compote, and a generous drizzle of maple butter. Keep warm in a 120°F (50°C) oven if making large batches.
For the Maple Butter:
- Heat maple syrup in a small saucepan over medium-low.
- Just before simmering, add butter and stir until melted. Do not boil.
For the Blueberry Compote:
- Combine blueberries, sugar, and lemon juice in a small pan over medium heat.
- Once it boils, reduce to a gentle simmer and cook 4–6 minutes, until thickened but still pourable.
Want a visual walkthrough? Watch the full tutorial here: Fluffy New York-Style Pancakes (Video)