Junior’s Famous Griddle Cakes: Brooklyn’s Breakfast Classic

During my first trip to New York City in the early 2000s, I stumbled upon Junior’s in Brooklyn and was instantly captivated by their legendary cheesecakes. The memory of watching the cook pour perfect circles of batter onto the sizzling griddle still stays with me. The anticipation as bubbles formed across the surface, then that perfect flip revealing a golden-brown underside – it was breakfast theater at its finest. When I discovered this recipe years later, one bite transported me right back to that Brooklyn counter seat. These aren’t just pancakes; they’re a taste of New York history.

This recipe comes from one of our favorite restaurant cookbooks.
Welcome to Junior’s! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant.

Why This Recipe Works

The secret to Junior’s incredibly fluffy griddle cakes lies in the technique. Beating the milk and eggs until light and frothy incorporates air that expands during cooking, creating exceptional height and tenderness. The addition of melted butter provides richness, while a touch of vanilla adds depth of flavor without overwhelming the classic pancake taste. Careful mixing of the dry ingredients prevents gluten development, ensuring tender pancakes rather than tough ones.

 Ingredients

• Vanilla extract – Adds subtle aromatic sweetness that elevates the flavor
• All-purpose flour – Forms the structure of the pancakes while remaining tender
• Sugar – Adds subtle sweetness and helps create the golden-brown exterior
• Baking powder – Creates the reaction that makes pancakes rise and become fluffy
• Salt – Enhances all the flavors and balances the sweetness
• Milk – Provides moisture and creates a tender texture
• Eggs – Add structure, richness, and help the pancakes rise
• Butter – Contributes unmatched richness and flavor
• Vegetable oil – Used for both the batter and cooking surface

Instructions

1. Preheat your griddle over medium heat. If using a skillet instead, preheat it over medium heat, being careful not to let it get too hot.
2. In a large bowl, whisk together 1½ cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside.
3. Using an electric mixer set on high speed, beat 1½ cups milk and 2 eggs until the mixture becomes light yellow and frothy, about 1-2 minutes.
4. With the mixer running, add 3 tablespoons melted butter, 1 tablespoon vegetable oil, and 2 teaspoons vanilla extract.
5. Turn the mixer to low speed and add the flour mixture. Beat just until blended and smooth, about 1-2 minutes. Be careful not to overmix or the pancakes will become tough.
6. Brush the preheated griddle or skillet with vegetable oil to create a thin, even coating.
7. For each pancake, pour a scant ¼ cup of batter onto the hot griddle, making approximately 4-inch cakes, spaced about 1 inch apart.
8. Let the pancakes cook undisturbed until the tops are covered with bubbles and the edges look set, about 3 minutes.
9. Quickly flip each pancake and cook on the opposite side until golden brown, about 2 minutes more.
10. Transfer to warm plates and serve immediately with melted butter and warm maple syrup.

Storage and Reheating Instructions

• Refrigerator: Store cooled pancakes in an airtight container with parchment paper between layers for up to 3 days.
• Freezer: Place completely cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag with parchment paper between layers and freeze for up to 2 months.

Reheating

1. Toaster: Pop frozen pancakes directly into the toaster on a light-medium setting for a quick crispy exterior.
2. Microwave: Place 2-3 pancakes on a microwave-safe plate and heat for 20-30 seconds for refrigerated or 45-60 seconds for frozen pancakes.
3. Oven: Arrange pancakes in a single layer on a baking sheet, cover loosely with foil, and warm in a 350°F oven for 5-10 minutes.
4. Skillet: Heat a skillet over medium-low heat, add a small amount of butter, and warm pancakes for about 30 seconds per side.

Junior’s Griddle Cakes

Welcome to Junior’s! Remembering Brooklyn: With Recipes and Memories from Its Favorite Restaurant is an excellent cookbook for those seeking traditional dinner recipes. Their recipes range from what you would find in a diner, to the home cooking faire.

Looking for more great breakfast recipes? Try some of these breakfast favorites.

Giant Strawberry Pop Tart
Alton Brown’s Perfect Pancakes
French Toast – Learn to Cook + Video