B (2:37)

Absolutely do not need a stack because it's thick. It's like an inch thick. It's drowning in a glaze of honey butter.

A (2:43)

Okay, I'm doing the picture. There's another place you can get masa pancakes. It's called Hellbender.

C (2:49)

Yeah, in Ridgewood.

A (2:50)

Tell me about that.

C (2:51)

I have to admit that I didn't think I liked pancakes for a while, but the heirloom masa pancakes at Hellbender in Ridgewood really changed my mind. They, similar to Sonol, have this like custardy or similar to the ones at Casino Consuelo, have this really custardy inside and then sort of that cornbread texture outside because of the masa. And then they have the thinnest and largest cinnamon butter on top block of cinnamon butter that just slides off the pancake as it lands on your table. They're brunch only, but they're definitely worth seeking out.

A (3:24)

You know, it's funny because if you go to Europe, especially Britain, they're like, oh, pancakes are dessert. Do you consider them a breakfast food or. It could be anytime. What do you think?

B (3:35)

I think anytime. Anytime? Yeah, anytime. You know, breakfast for dinner. Why not?

A (3:40)

All right. Our number is 212-433-WNYC. 212-433-9692. It's a hotly contested topic. Where do you go to get the best pancakes in New York City? Are you a golden diner truther or somewhere else less viral but makes just good old fashioned pancakes? 2124-339692-22433. WNYC. You can call in and join us on air or you can text to us. Do you have a favorite filling? Blueberry chocolate chip, a more unique topping. Let us know. 212-433-969-2212, 4332, WNYC. We got a text here that says the Japanese sule pancakes at Flippers are also incredible. Are you aware?

B (4:28)

I am not aware. I must add that to my list. I know they have some at Taiyaki on the weekends, I believe, but that's a trend that was really big in like 2010, I want to say. And I feel like I don't see as many. So I'm going to add this to my list for sure. Thank you.

A (4:43)

This text says don't hate me, but in my opinion, nothing can compare to the standard IHOP or Denny's pancake. Where do you stand on those kind of chain pancakes?

C (4:58)

We were just talking about sort of in the Same vein as ihop, Diner Pancakes, which are also something so special. And we have a guide to the best diners in New York City where you can, you know, get that classic stack of pancakes with a side of butter and a little dish of maple syrup. But I grew up in New York, so I don't have a lot of experience with ihop.

B (5:20)

We have a couple. We have like one in the Bronx, one in like the East Village. But yeah, it doesn't have the same kind of like, appeal, I think when you have diners as an option.

A (5:28)

Well, you also have like, institutions in New York, like Shops, right?

C (5:32)

Yeah.

A (5:32)

And that made your list.

B (5:33)

Yeah, for sure.

A (5:35)

Tell us what's going on at Shops.

C (5:36)

Shops is a diner style place that's currently an Essex market, but I think it started in Greenwich Village. And they have a lot of fun with their pancakes. You can get them with chocolate chips or blueberries, but they also do some wacky things like white chocolate cashew, and one that I haven't tried yet but need to. They do Mac and cheese pancakes.

B (5:57)

They're really like playing jazz with pancakes over there.

A (5:59)

They have a whole pancake land on the menu. Exactly. Yeah. And they have something called slutty pancakes.

B (6:07)

We were like, can we say that on the radio? Can we talk about those?

A (6:10)

Well, depends what they're about.

C (6:13)

They're filled.

B (6:14)

Yeah.

C (6:14)

With things like Mac and cheese and hatch chilies and just. Yeah, it's like a. The pancake land. Next level is the slutty pancake section of the menu.

A (6:24)

This text from Tony says, I'd like to shout out Belly Cake Pancake House in Bayside Village. That's another place we can talk about. And this one says, all it says is Golden Diner. Golden Diner. Golden Diner. Golden Diner Gold must be like 15 times this person is saying it with the compote or without. Let's talk about golden diner. It's at 123 Madison street in Two Bridges. OTHELLO publication says the Golden Diner pancakes are still worth the wait in line. First of all, Willa, do you agree?

C (6:59)

I do, but. But the Golden Diner team has another restaurant uptown called Golden Hoff and they do a mini size of the honey butter pancakes on their dessert menu at their restaurant. And that place is super easy to get a reservation at. So I would consider that a hack. But I like the honey butter pancakes.

B (7:21)

We've got all the dining tips. We've got all the little hacks for you. You should go to Golden Hof and eat the pancakes anytime you like because they are great. But you know, if you're down in Chinatown. Yeah, it's worth the wait for people.

A (7:32)

Who don't understand sonal. What's unique about the Golden Diner pancake?

B (7:37)

What is unique? I think it was one of the first, like, fluffier pancakes, like the really thick pancakes where, like, you almost can't really tell, like, the difference between the honey butter and the pancake. They are melded together. I haven't had them in a minute, but I feel like that, to me, is what stands out about them.

C (7:54)

Crucially, too, they have, like, a little bit of lemon zest on top, which I think does a lot of work to cut through all the richness.

A (8:01)

It's interesting, though, because there's a link to how you make them, and they're fairly labor intensive as far as pancakes go. So for way to in line, that's kind of worth it, you know?

B (8:11)

Yeah. I mean, someone's putting all that work into it, you know, steaming it and like, letting the batter rest and all that. Yeah.

A (8:19)

Let's take a call. Vanita is calling from Skillman, New Jersey. Hey, Vanita, thanks for calling, all of it.

D (8:27)

Thank you for taking my call. When it comes to bankers, usually sweet.

A (8:36)

So.

D (8:37)

But what I do is I make it with onions and some kind of a chili and then sprinkle a little bit cilantro, and then I make it that way. I was just wondering, is that something acceptable in pancake world?

A (8:53)

That's her question is, are savory pancakes accessible? She makes them with sweet potatoes and adds onions and chilies and jalapenos. What do you think?

B (9:02)

Well, I just want to say what she was describing sounds to me like a South Indian uttapam, which you can get at any, like, good breakfast South Indian restaurant. But Willa's the real, like, savory pancake fan, so I'm going to turn it over to her.

C (9:14)

Well, I just like salt, but I think you definitely should check out those Mac and cheese pancakes at shops ins. And yeah, I mean, I love a scallion pancake. Golden Wind sun, which is also on our list, has a bakery where they do scallion pancakes.

A (9:31)

Oh, I was gonna ask about Wind.

C (9:32)

Son, so I would recommend checking that out for sure.

A (9:36)

My guests are Sonal Shah, Infatuation, New York City editor and staff writer, Willa Moore. We're discussing the Infatuation's new lists of the best pancakes in New York. We're also hearing from you in this latest installment of our Small Steak Big opinion series. Where can you get the best pancakes in New York. What are you looking for in a pancake? Do you have a favorite filling, a favorite topping? Call or text us now at 2124-3396-9221-2433. WNYC. I wanted to ask about the t the TikTok impact. How do you think TikTok has influenced the kind of pancakes that are served in diners around the city? Are people going for the TikTok virality sonal?

B (10:20)

I honestly, I haven't seen the actual, like, TikTok trends out in the wild so much yet. I think diners are still sticking to what they know. Like, I know there were two big trends in the last couple years. One was the spaghetti pancake trend, which you like. I think it's like, easy with pancakes. Like, batter is not hard to make and then you can do whatever you want with it, you know, so people have fun. They take a squeezy bottle and they like spread it over a hot baking tray and then they scoop it and it's spaghetti pancakes. And then the other one is like cereal pancakes where you have like mini pancakes and you have them with milk. I have not tried these personally myself, and I have not yet seen them in the wild in New York City. But I will keep an eye out and I will let you know if I spot any.

A (11:06)

A lot of these places will are using curds on top of pancakes. What can a curd add to a pancake? Sure.

C (11:15)

Looking at the one from Laconda Verde in Tribeca, they do a lemon ricotta pancake that is a stack of three pancakes, and then between each pancake is lemon curd. So it almost looks like a birthday cake with icing. And I think for me, that just is a really nice balance to sort of the, you know, maple syrup and lots of sweet is just like a tart lemon curd on top.

A (11:40)

Let's talk to Emily, who's calling in from Brooklyn. Hey, Emily, thanks for making the time to call. All of it.

D (11:47)

Oh, my gosh.

A (11:48)

Hello. Hello.

D (11:52)

I'm excited to talk about my pancake.

A (11:55)

Okay, go for it.

D (11:57)

Well, I was going to say the best pancake is the pancake that's made at home.

A (12:03)

Wow. Tell us more about your pancakes.

D (12:06)

Well, I like making a simple buttermilk pancake, but I've taken my influence from the Chez Matant restaurant in Greenpoint where they make an extra crispy pancake, and I think they do it by like frying the pancake in ghee.

A (12:23)

Very interesting. It's so funny you brought that up because what do I have next to my list? Chez Mattant in Greenpoint. What's the pitch if I had to send somebody to this restaurant?

B (12:33)

Okay. I have not personally been to Chez Ma Tant and it is a big oversight because people love that place. However, I did make their pancake recipe which is available on the Internet at home just three weeks ago. And yes, it is indeed fried in ghee, which I happen to have on hand like three tablespoons of ghee, like per pancake almost. So this thing is floating and sliding across the ghee. It is impossible for it to not be delicious. I will say I love a homemade pancake, but I prefer to have them in a restaurant because you get to eat them hot and you're not the one making them. And you know, there's like a way to like have them all hot at the same time. So I've heard that it's a trade off.

A (13:12)

Yeah, I've heard Will that though they make them in a cast iron skillet at Chez Matan. Is that true?

C (13:18)

I believe so, yeah.

A (13:19)

And do we know what that does to the pancake?

B (13:21)

It just, I mean, I like to make all my pancakes in a cast iron skillet. You know, as long as it's like well seasoned, it works out pretty well. The first one, obviously you always have to toss the first one, but it gives it a really nice crisp edge which I love, like a lacy crisp edge on and bottom.

A (13:38)

And our next test says how can we not be talking about Chez Matins and Greenpoint? The super crispy outside with the soft inside and so buttery. Certainly the best pancakes I've ever had. We've taken care of you, Colin. In Brooklyn. We are talking about the best pancakes in New York City. We'll have more after a quick break. This is all of it. You're listening to all of it on wnyc. I'm Alison Stewart. What are the best pancakes you can get in New York City? That's what we're asking in our small stakes big opinion series. Call us or tell us now at 2124-3396-9221-2433. WNYC. Let's talk to N Scarsdale. Hi, Nual, are you there? Line four.

D (14:34)

Yeah.

A (14:35)

Oh, there you are. Hi.

D (14:36)

Hello. Hey, how you doing?

A (14:39)

Doing okay. What do you think?

D (14:42)

I'm thinking about Breakfast by Salt Cure and their oatmeal griddle pancakes. I know they're not necessarily the flour pancakes we're talking about, but I think they're really Good option. And I think they're like. I guess they don't serve. They don't serve their grill pancakes with syrup because they're really, really moist already. I feel like they're great. I think they're a great choice.

A (15:02)

Thank you for your suggestion. I'm speaking with Sunil Shah and Willa Moore from the Infatuation they've put together with their colleagues. This list of best pancakes and salt cure was on your list. Why did you decide. Why did you decide to include oatmeal pancakes? I've had these and I kind of agree with her. They taste really great, but they're not necessarily my idea of a pancake. But they taste really great.

C (15:26)

They're definitely a unique option on the list.

A (15:29)

Well done.

C (15:30)

Breakfast by Salt Secure started in LA and now they have three locations, I think across the city. And without fail, on the weekends, there are lines down the block for those panties. Lines down the block, impossible. But, you know, if you're looking for something super thin and super crispy, maybe you don't like maple syrup. I think these are a really good option for you. And you can get them with toppings like bananas or blueberries.

A (15:53)

There's another place that's close to here. Croft alley on 6th Avenue. 210 6th Avenue. What's special about their pancakes?

B (16:00)

Well, that's another LA import, actually. Just opened a couple weeks ago. Their pancakes are gluten free. They're made with almond flour. I just had them last week. They're like three of them in a little stack. So it's like a little personal layer cake. And what I like about them is they are sealed in this crispy layer all around top and bottom. And inside they're quite soft. Yeah. And you can eat them by yourself.

A (16:25)

Oh, I would go just for the presentation, actually.

B (16:27)

Yeah.

A (16:28)

Let's talk to Don, who's calling from Lynnbrook, New York. Hi, Don, thanks for calling, all of it.

D (16:35)

Hi, thanks for taking my call. Yes, I just have a question. I've been in New York for about three years now, and pancakes has always been a family thing that just kind of represents home for me. And I am vegan, so I just. I'm looking for a good vegan pancake in New York.

A (16:58)

Ooh, that's gotta be hard.

B (17:00)

Yeah, I don't know of any off the top of my head, but I am gonna make it my personal mission to find out.

A (17:05)

All right. Read the infatuation, Dawn. They're gonna find out for you.

B (17:08)

We are. And we'll probably write about in Our next substack. Once we do find out, they can follow us there.

A (17:14)

Let's talk to Bob, who's calling from Hollywood, Florida. Hey, Bob, thanks for calling, all of it.

D (17:19)

Thanks for connecting me. Yeah, I recall when I was younger that the Russian Tea Room was open, that they served buckwheat pancakes with scrambled eggs, caviar and other stuff all on a stack. Like four or five buckwheat pancakes with different layers in between. And it was like a whole meal in itself. And buckwheat is not for everybody, but it's certainly a savory way of having a pancake kind of meal.

A (17:49)

Thanks.

D (17:50)

Is anybody still doing that in New York?

B (17:52)

I think they still do them at the Russian Tea House. Yeah, you can still get them there.

A (17:55)

Excellent. This says, this says, I love Swedish pancakes, especially with lingonberries. I'm a Midwesterner. They're thin and very eggy. Is there anywhere in New York City where you can get those kind of pancakes?

B (18:10)

I've only seen like a special one off thing, I think like the Swedish church, maybe they do like a Christmas thing where I think I saw them. I am also intrigued by this question. I. I've been looking, so I'm going to keep looking.

A (18:22)

It's interesting. Do you have a preference for whether you have a thin pancake or a big fluffy pancake? Willa, what's your preference?

C (18:30)

I think because usually if I'm making pancakes at home, they tend to be on the thinner side. When I go out for breakfast or brunch, I'm looking for something thicker and sort of drowning in butter would be. Yeah, using an amount of butter that maybe I wouldn't use at home.

A (18:45)

What's your take? Thin or thick and fluffy?

B (18:48)

Yeah, I'll agree with Willa. I'll go thick and fluffy when I'm going out, but I also want something that thins out around the edges so I get a little Best of both Worlds there.

A (18:56)

Very nice. Okay, this, I remember this text. It says, do you remember the Royal Canadian Pancake House? I was there in the 90s and they were famous for serving pancakes that were almost as big as a tire in radius. Have you heard of the Royal?

B (19:12)

Only in legend.

A (19:14)

It was true.

B (19:15)

Wow.

A (19:16)

It was. I went there many a night after many shows. It was unbelievable.

B (19:22)

I wish that still existed.

A (19:23)

Somebody. Yeah, Bring back the Royal Canadian Pancake House. Let's talk to Barbara in Spring Lake, New Jersey. Hey, Barbara, thanks for calling, all of it.

D (19:34)

Hi, I just wanted to call and say I know I am not New York, but Pancake House that put me through college as a waitress was the absolute best. It was called Perkins Pancake House. Sadly, no longer. You know, now it's a Walgreens or something of that sort. But the pancakes were wonderful. You could get blueberry potato pancakes just about anything. And they were so light and thin that they, you know, it would just. They would melt in your mouth. They were perfect. There would be lines out the door. They would open at 7 and there'd be lines at the door, you know, to come in. And it lasted until closed at eight at night. It was quite a pancake place. And I really had to put that in because, as I said, that subsided. You know, that helped me get through college and it really was a good job. Thank you for the pancakes.

A (20:34)

Perfect pancakes. Barbara, thank you so much for calling it. It's so interesting to hear sort of how much she remembers of that time as she was going through her answer. It's just all of a sudden it came back to her. What is it about pancakes that people have such deep, like, deep feelings about them?

C (20:51)

What do you think?

B (20:52)

The perfect little package of nostalgia, you know? And I think it's just something that seems like, innocent and innocuous and it really is like this little bomb of like butter and flour and sugar. It's like. But, you know, you get to eat it and you feel happy. I think we're so lucky in New York to still have a bunch of old places like that. I wish, you know, this place was still around. But like, we were just talking about going to Yan's, which is this diner in Queens where, you know, you just get a simple little pancakes with your breakfast. Their ice cream kitchen sink is a whole other story. You can read our guide on classic restaurants for that. But. But yeah, it's just, you know, it's just something like, really nostalgic about pancakes.

A (21:31)

This one says. This is Brian from Windsor Terrace. My local is Krupa Grocery near the entrance to Prospect Park. They make a killer lemon ricotta pancake with blueberry compote and creme anglaise daily till 3:30. Divine. Everything there is good. That all sounds good. Sounds good to me. I want to ask about one more thing on your list. I hope I'm pronouncing this right. Nax on First Avenue in the East Village. N A K S, I think.

B (21:58)

Yeah, it's Nux or Naks.

A (22:00)

Nux. Okay, you write about this one. Imagine the sun, but in pancake form. Explain.

B (22:08)

That was my sentence.

A (22:09)

That was you?

B (22:10)

Yeah, that was me. I went to nux for brunch, potentially after drinking a little bit too much the night before. It's a Filipino restaurant in the East Village from the same people behind Sema, and they do a great brunch. This pancake is covered in salted egg yolk cream. So it's a little yellow and sunny. And it tastes sunny because it's got citrus butter. It's calamansi. So it's this really bright zingy citrus and there's coconut in it. It's like being on the beach on a sunny day. Yeah, it's beautiful.

A (22:39)

I was laughing because the way Willow was just shaking her head like, yes, more. Yes, more. I think we have time for one more call. Isabel is calling from Huntington, New York. Hi, Isabel. Thanks for calling, all of it.

D (22:55)

Hi, thanks for taking my call. I was as I'm listening to your conversation. I don't have a favorite pancake, but I was curious if this conversation was in anticipation of Pancake Tuesday, which is coming up in two weeks. I know not too many people know about it, but as a child, Tuesday before, the night before Ash Wednesday and the end of Mardi Gras, we always had pancakes for dinner because it was considered, you know, the last of decadence before lunch started.

A (23:27)

Thanks, Isabel, for calling. Any interest in Pancake Tuesday?

B (23:30)

We keep the same calendar, clearly, because. Yes, that is also circled on my calendar. Pancake Tuesday is coming up. It's, you know, Shrove Tuesday right before Ash Wednesday. And yeah, everyone should go out and eat a pancake.

C (23:43)

Yeah.

A (23:43)

Anything we haven't covered that you want to make sure we've covered. In the world of pancakes, the idea.

C (23:50)

Of the table pancake, you know, when you go out to breakfast and everybody gets their own plate and then you get the pancakes in the center, which is what we did at Yawns. And I think that's one of the best ways to eat pancakes.

A (24:01)

You're pro pancake for the table?

B (24:03)

Yes, 100%.

A (24:05)

My guests have been Sonal Shah, Infatuation, New York City editor and staff writer Willa Moore. We were discussing the Infatuation's new list of the best pancakes in New York. Thanks for being with us.

B (24:18)

Thanks for having us. Thank you, Lifelock. How can I help?

C (24:22)

The IRS said I filed my return, but I haven't.

A (24:24)

One in four tax paying Americans has paid the price of identity fraud. What do I do? My refund, though.

D (24:30)

I'm freaking out.

A (24:30)

Don't worry, I can fix this. Lifelock fixes identity theft, guaranteed, and gets your money back with up to $3 million in coverage.

C (24:37)

I'm so relieved.

A (24:38)

No problem. I'll be with you every step of the way. One in four was a four fraud paying American.

D (24:43)

Not anymore.

A (24:44)

Save up to 40% your first year. Visit lifelock.com Specialoffer terms apply. This is Ira Flato, host of Science Friday. For over 30 years, the science Friday team has been reporting high quality science and technology news, making science fun for curious people by covering everything from the outer reaches of space to the rapidly changing world of AI to the tiniest microbes in our bodies. Audiences trust our show because they know we're driven by a mission to inform and serve listeners first and foremost with important news they won't get anywhere else. And our sponsors benefit from that halo effect. For more information on becoming a sponsor, visit sponsorship.wnyc.org.