We’ve always been huge fans of the Clinton Street Baking Company’s iconic pancake recipe straight from their New York City bakery. This crowd-pleaser has charmed brunch lovers with its fluffy texture and irresistible flavor making it a breakfast staple.
In our version we’ll walk you through the simple steps to recreate that magic in your own kitchen. Whether you’re feeding family or impressing guests these pancakes promise to elevate your mornings with a touch of Big Apple charm.
Ingredients
To recreate the iconic Clinton Street Baking Company Pancake Recipe in our kitchen, we start with these carefully selected ingredients. We’ve ordered them as they are typically used—first the dry ingredients, followed by the wet ones—with specific prep notes for accuracy.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light, fluffy texture.
- 2 tablespoons baking powder: Fresh for optimal rise.
- 1 teaspoon baking soda: Helps with the tender crumb.
- 1 teaspoon salt: Fine sea salt for balanced flavor.
- 2 tablespoons granulated sugar: Adds a subtle sweetness to complement the buttermilk.
Wet Ingredients
- 2 cups buttermilk: Chilled, for tanginess and moisture.
- 2 large eggs: At room temperature, beaten lightly before mixing.
- 4 tablespoons unsalted butter: Melted and cooled slightly.
- 1 teaspoon pure vanilla extract: For enhanced aroma and depth.
These measurements yield about 12 pancakes, perfect for a family brunch. Always use fresh ingredients to capture the authentic taste of the Clinton Street Baking Company Pancake Recipe.
Equipment Needed
With our carefully selected ingredients in hand for the Clinton Street Baking Company Pancake Recipe, we now turn to the essential tools that make preparation seamless and ensure those fluffy pancakes turn out perfectly every time. Gathering the right equipment helps us achieve the signature texture and flavor that has made this recipe a brunch staple.
To replicate this iconic recipe at home, here’s a detailed list of the equipment we recommend:
- Large mixing bowl: For combining dry ingredients like the sifted all-purpose flour and baking powder; ensures even mixing without spills.
- Medium mixing bowl: Ideal for whisking wet ingredients such as chilled buttermilk and eggs, keeping them separate until ready to combine.
- Whisk: A must-have for blending ingredients smoothly; we prefer a sturdy wire whisk to incorporate air and create that light, fluffy batter.
- Measuring cups and spoons: Accurate measurement is key for precision—use a set of dry measuring cups for flour and sugar, and liquid measuring cups for buttermilk and melted butter.
- Sifter or fine-mesh strainer: Essential for sifting dry ingredients to avoid lumps, enhancing the tender crumb of our Clinton Street Baking Company pancakes.
- Non-stick griddle or skillet: Heats evenly for golden-brown pancakes; we suggest one with a 12-inch surface to cook multiple pancakes at once.
- Spatula: A heat-resistant, flexible spatula for flipping pancakes without breaking them, ensuring they cook to a perfect, airy finish.
- Ladle or measuring cup (for batter): Helps portion out batter consistently—aim for about 1/4 cup per pancake to yield the standard 12 from our recipe.
By using this equipment, we can streamline the process and focus on the joy of creating homemade pancakes that rival those from the Clinton Street Baking Company.
Instructions
Now that we have our ingredients and equipment assembled, let’s walk through the steps to create the iconic Clinton Street Baking Company Pancake Recipe. We’ll ensure each stage delivers fluffy, golden pancakes with a tender crumb that captures the authentic New York City brunch vibe.
Prepare the Ingredients
Before mixing, we gather and prep our components for seamless assembly. Start by sifting 2 cups of all-purpose flour, 2 tablespoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 3 tablespoons of granulated sugar into a large mixing bowl to eliminate lumps and aerate the dry ingredients— this step is crucial for that signature light texture.
Next, in a medium bowl, measure out the wet ingredients: pour in 2 cups of chilled buttermilk, add 2 lightly beaten eggs, incorporate 3 tablespoons of melted unsalted butter, and stir in 1 teaspoon of pure vanilla extract. Chilling the buttermilk helps maintain the batter’s consistency, ensuring our pancakes rise perfectly and deliver a tangy, buttery flavor that makes this recipe stand out.
Mix the Batter
With ingredients prepped, we combine them gently to avoid overmixing, which keeps the batter airy. In the large bowl with dry ingredients, create a well in the center and pour in the wet mixture all at once.
Using a sturdy whisk, stir everything together with swift, even strokes until just combined— the batter should be slightly lumpy, not smooth, to preserve those fluffy layers in the Clinton Street Baking Company Pancake Recipe. If needed, let the batter rest for 5 minutes; this allows the baking powder to activate, enhancing rise and creating tender pockets that make each bite irresistible.
Cook the Pancakes
Heat a non-stick griddle or skillet over medium heat until it’s hot enough that a drop of water sizzles on contact— aim for 350°F if using an electric griddle. Lightly grease the surface with unsalted butter or oil for a golden, crisp edge.
Ladle about 1/4 cup of batter per pancake onto the griddle, spacing them 2 inches apart to allow for even spreading. Cook for 2-3 minutes until bubbles form on the surface and the edges set, then flip with a flexible spatula and cook another 1-2 minutes until both sides are evenly browned and the pancakes puff up with a soft, springy feel. Serve immediately for the best warmth and aroma, yielding approximately 12 pancakes that embody the delightful, melt-in-your-mouth quality of the original Clinton Street Baking Company Pancake Recipe.
| Yield | Approximate Number of Pancakes |
|---|---|
| Standard Batch | 12 |
Tips for Success
To master our Clinton Street Baking Company Pancake Recipe and achieve those signature fluffy golden pancakes every time, we recommend focusing on these key strategies. By incorporating these tips, you’ll enhance the texture flavor and overall brunch experience right in your kitchen.
Ingredient Preparation Essentials
- Use fresh buttermilk and eggs: We always opt for chilled buttermilk to maintain the batter’s ideal consistency and lightly beaten eggs to ensure even incorporation. This prevents lumps and guarantees a tender crumb that mimics the original recipe’s melt-in-your-mouth quality.
- Sift dry ingredients thoroughly: Sifting flour baking powder baking soda salt and sugar removes any clumps and aerates the mixture leading to lighter fluffier pancakes. Aim for a fine even texture before combining with wet ingredients.
Mixing and Batter Techniques
- Avoid overmixing the batter: Gently fold wet ingredients into dry ones using a sturdy whisk until just combined. Overmixing activates gluten which can result in dense pancakes instead of the airy delight we’re aiming for.
- Let the batter rest: After mixing allow the batter to rest for 5 to 10 minutes. This step lets the baking powder and soda work their magic hydrating the flour for optimal rise and a professional-grade texture.
Cooking and Serving Best Practices
- Preheat your griddle correctly: Heat a non-stick griddle or skillet to medium heat (around 350°F) and test with a drop of water—it should sizzle but not evaporate instantly. This ensures even cooking and prevents burning the exterior while keeping the inside moist.
- Portion and flip with precision: Use a ladle to pour 1/4 cup of batter per pancake for uniform 4-5 inch circles. Flip only once when bubbles form on the surface and the edges set typically after 2 to 3 minutes per side. For exact timing based on common variables here’s a quick reference:
| Factor | Recommended Time per Side | Expected Outcome |
|---|---|---|
| Griddle Temperature | 2-3 minutes at 350°F | Golden brown even color |
| Batter Thickness | 3-4 minutes for thicker | Fluffier interior texture |
| Batch Size | Adjust by 30 seconds | Consistent 12-pancake yield |
Troubleshooting Common Issues
- If pancakes stick: Ensure your griddle is well-oiled with melted unsalted butter or cooking spray before adding batter. This creates a non-stick surface that releases pancakes easily preserving their shape and flavor.
- Enhance flavor profiles: “Incorporate pure vanilla extract generously” as it amplifies the sweet notes making your homemade version taste just like the iconic Clinton Street Baking Company original.
By following these tips you’ll consistently produce pancakes that are not only visually appealing with their golden hue but also irresistibly soft and flavorful ready to impress at any family gathering.
Conclusion
We’ve shared the secrets to bringing the Clinton Street Baking Company Pancake Recipe into your kitchen, and we’re confident you’ll nail it every time.
It’s all about that perfect fluff and flavor that turns ordinary mornings into memorable ones.
Now it’s your turn to whip up a batch and enjoy the satisfaction of homemade bliss—we can’t wait to hear how yours turn out!
Frequently Asked Questions
What are the ingredients for the Clinton Street Baking Company Pancake Recipe?
The recipe uses dry ingredients like sifted all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Wet ingredients include chilled buttermilk, lightly beaten eggs, melted unsalted butter, and pure vanilla extract. These fresh components yield about 12 fluffy pancakes, perfect for family brunch.
What equipment is needed to make these pancakes?
You’ll need a large mixing bowl for dry ingredients, a medium one for wet, a sturdy whisk, measuring cups and spoons, a sifter, a non-stick griddle or skillet, a flexible spatula, and a ladle. This setup ensures even cooking and lump-free batter for professional results at home.
How do I prepare the Clinton Street Baking Company Pancakes?
Start by sifting dry ingredients and chilling buttermilk. Mix wet ingredients gently, combine with dry without overmixing, and let batter rest. Cook on a medium-heated griddle for 2-3 minutes per side until golden. This method delivers the iconic fluffy texture every time.
What tips can help me master this pancake recipe?
Use fresh buttermilk and eggs, sift dry ingredients thoroughly, and avoid overmixing for a light batter. Let it rest for better rise, preheat your griddle, and flip once for even cooking. Add extra vanilla for flavor—prevents sticking and ensures soft, impressive pancakes for any gathering.
How many pancakes does this recipe make?
This recipe yields about 12 pancakes, ideal for a family brunch. Adjust quantities as needed for smaller or larger groups while maintaining the balance of ingredients for that signature Clinton Street fluffiness.
Can I substitute ingredients in this recipe?
Yes, but for the best results, stick close to the originals. Swap all-purpose flour for whole wheat if desired, though it may affect texture. Use alternatives like almond milk for buttermilk in a pinch, but fresh ingredients ensure the authentic, fluffy taste of Clinton Street pancakes. Always test small batches first.