Big Apple Pancakes Recipe: Original House Pancakes Stacked High

This Big Apple pancake recipe delivers the fluffy, golden stacks that made Original House Pancakes a New York City legend. The secret lies in a perfect balance of buttermilk, baking powder, and a touch of vanilla—creating pancakes so light they practically disappear on your fork.

I’ve recreated the iconic recipe that’s been feeding crowds since 1970, and it’s just as foolproof at home as it is in the city’s famous diner.

What sets these apart is the high stackability—thin, crispy edges with a tender center that holds syrup without turning soggy. The batter comes together in minutes with simple pantry staples: all-purpose flour, eggs, milk, and a pinch of salt.

No fancy equipment needed, just a nonstick skillet and medium heat to achieve that signature golden-brown finish every time.

Once you flip the first pancake, you’ll understand why this recipe has stood the test of time. The aroma alone—warm, buttery, with a hint of vanilla—will have everyone at the table asking for seconds.

Serve with maple syrup, fresh berries, or a dollop of whipped cream for the full Original House experience.

Perfect for weekend breakfasts, brunch gatherings, or even a comforting weeknight treat, these pancakes prove that classic recipes never go out of style. Let’s get cooking—your stack awaits.

Ingredients for big apple pancake recipe original house pancakes

Pantry staples plus a few golden touches—this is how you recreate Original House magic at home.

The buttermilk is non-negotiable here—it’s what gives these pancakes that signature fluffiness. Grab full-fat buttermilk from the dairy section, not the low-fat kind (trust me on this). If you’re in a pinch, mix 1.5 tablespoons lemon juice or vinegar with 1.5 cups milk and let it sit for 5 minutes. For the flour, King Arthur or Bob’s Red Mill brands are my go-to—they’re sifted and consistent. The baking powder? Double-acting is key—it works twice, once when wet and again when heated, for that perfect rise. And don’t skip the vanilla—Nestlé Pure or McCormick are solid choices, but anything labeled 'pure' will do.

No buttermilk? We’ve covered that already. Short on vanilla? Almond extract at half the amount works in a bind, but it’ll taste different. The sugar can be swapped for brown sugar if you want a deeper caramel note, but white keeps it classic. For the butter, Plugrá or Land O’Lakes are reliable, but any unsalted brand will work—just don’t use salted. The blueberries? Frozen work fine, but fresh are prettier on top. And if you’re feeling fancy, toss in a handful of chopped crystallized ginger for a New York twist. The maple syrup should be Grade B if you’re going for authenticity—it’s darker and more robust than Grade A.

This batter keeps in the fridge for up to 24 hours, covered tightly. The pancakes themselves freeze beautifully—stack them with parchment between layers and they’ll stay crisp for up to 3 months. I like to reheat frozen pancakes in a toaster or skillet for 2-3 minutes until golden. Pro tip: Make the batter the night before—it rests better and the flavors meld. Leftovers? Toss them in a toaster bag with a little more butter for breakfast sandwiches. And if you make extra batter, freeze it in ice cube trays—perfect for single pancakes later.

Step-by-step instructions for big apple pancakes

Here's how to make fluffy, golden pancakes with a perfect balance of sweetness and tang.

In a large mixing bowl, combine the 2 cups All-Purpose Flour, 0.25 cup Granulated Sugar, 2 tsp Baking Powder, and 0.5 tsp Salt. Sift the flour first for a lighter, airier batter—this prevents lumps and creates those signature fluffy pancakes. Use a whisk to break up any clumps and distribute the baking powder evenly throughout the dry ingredients.

Here's the thing—don't overmix once you add the wet ingredients. You want to see a few small streaks of flour remaining when you're done. This ensures your pancakes stay tender rather than developing a tough, cake-like texture. Set the bowl aside while you prepare the wet ingredients.

In a separate bowl, whisk together the 2 whole Large Eggs (make sure they're room temperature), 1.5 cups Buttermilk, 0.5 cup Melted Butter (cooled slightly), and 1 tsp Pure Vanilla Extract. The buttermilk should be at room temperature too—cold buttermilk can make your pancakes dense. Stir until everything is completely combined and the mixture looks smooth.

I like to let the melted butter cool for about 5 minutes before adding it. This prevents the eggs from scrambling when they hit the warm butter. The batter should be slightly thicker than heavy cream but still pourable. If it looks too thick, add 1-2 tablespoons of buttermilk to reach the right consistency.

Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula, gently fold everything together just until combined. Remember, we're aiming for a few flour streaks—this is what gives those classic fluffy pancakes their signature lightness. Don't worry if it looks slightly uneven; the heat from the pan will even everything out.

Let the batter rest for 5-10 minutes while you heat your pan. This resting time allows the flour to fully hydrate and the gluten to relax, resulting in pancakes that are tender rather than chewy. The batter will thicken slightly during this time, which is exactly what we want.

Heat an 8-inch skillet over medium heat and add 1 tbsp Vegetable Oil, swirling to coat the entire surface. You'll know the oil is ready when it shimmers slightly—this is the perfect temperature for creating those beautiful golden-brown pancakes. Pour about ¼ cup of batter into the center of the pan.

Cook until bubbles form on the surface of the pancake and the edges look set (about 2-3 minutes). This is when you'll see those telltale bubbles popping—this means the pancake is ready to flip. Carefully flip using a spatula and cook for another 1-2 minutes until the second side is golden brown. Transfer to a warm plate and keep covered to maintain heat.

Repeat with the remaining batter, adding a little more oil between batches if needed. You should get about 8 large pancakes from this recipe. The key to perfect pancakes is keeping them warm while you cook the rest—just place them on a plate over low heat or in a 200°F oven while you finish.

When ready to serve, drizzle each stack with 0.5 cup Maple Syrup and top with 0.5 cup Fresh Blueberries. The warm syrup will melt slightly, creating a beautiful glaze that complements the buttery pancakes. Serve immediately while they're at their peak fluffiness—these pancakes are best enjoyed fresh from the pan!

Regional styles of these flavors

New York City Classic

This is the original recipe that made Original House Pancakes famous in NYC. The secret lies in the buttermilk-baking powder combo, which creates that signature fluffy texture that holds up to syrup without getting soggy.

I remember my first visit to their iconic location on 9th Avenue—the aroma alone had me hooked. The pancakes are thin enough to stack high but still tender enough to melt in your mouth. 🌟

What makes these different from your average pancakes? The batter is slightly thicker than traditional recipes, which helps create those crispy edges while keeping the center light.

The vanilla extract adds depth, and the maple syrup finish ties everything together. It's the kind of recipe that feels like a hug on a cold morning.

Southern Comfort Twist

For a Southern-inspired variation, swap the buttermilk for 1.5 cups whole milk and add 1.5 tablespoons lemon juice to mimic the tang. Increase the sugar to 0.35 cup and add 1 teaspoon cinnamon to the dry ingredients.

Top with warm peach preserves instead of blueberries for a Georgia-style brunch. This version keeps the same fluffy texture but adds a cozy Southern charm.

Gluten-Free Adaptation

To make these gluten-free, replace the all-purpose flour with 2 cups gluten-free 1:1 baking flour (like Bob's Red Mill or King Arthur). Add 1 extra tablespoon of xanthan gum to help bind the batter. The texture will be slightly denser, but still delicious.

I've tested this version with King Arthur gluten-free flour—it's the closest to the original in my experience. Serve with extra syrup to compensate for the denser crumb.

Breakfast-for-Dinner Version

Turn these into a savory breakfast-for-dinner dish by omitting the sugar and vanilla from the batter. Stir in 1 teaspoon onion powder and ½ teaspoon garlic powder to the dry ingredients.

Cook the pancakes as usual, then serve with scrambled eggs, crispy bacon, and a side of maple-glazed ham. This version is perfect for weekend brunches or lazy Sunday mornings. 🥓

Vegan Option

For a vegan version, replace the eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let it sit for 5 minutes to thicken). Use 1.5 cups unsweetened almond milk instead of buttermilk and 0.5 cup vegan butter (like Earth Balance).

The batter will be slightly thinner, so cook the pancakes on medium-low heat for better control. Top with maple syrup and fresh fruit to keep it sweet and satisfying.

Kid-Friendly Customization

Let the kids customize their own pancakes with fun toppings! Set out small bowls of chopped chocolate chips, crushed graham crackers, and sprinkles for them to sprinkle on top. You can also press mini marshmallows into the batter before cooking for a fun surprise in the center.

This makes breakfast feel like a special treat without changing the original recipe. 🍫

Frequently asked questions