Copycat Spices Recipe | Copycat Spices

restaurant: “clinton-street-baking-co” title: “Clinton Street Baking Co. Wild Blueberry Pancakes” description: “Clinton Street Baking Co.’s wild Maine blueberry pancakes are cooked in clarified butter with berries dropped onto the batter on the griddle — never mixed in — so every one stays whole and juicy. The maple butter sauce takes four minutes. A plate runs about $18 at the restaurant; you can make a full stack at home for under $5.” tags: [“clinton-street-baking-co”, “american”, “nyc”, “lower-east-side”, “brunch”, “pancakes”, “blueberry”, “breakfast”, “weekend-brunch”, “copycat”, “famous-restaurant”, “fall”] date: “2026-10-05” dateModified: “2026-10-05” lane: “famous-copycat” prepTime: “10 min” cookTime: “20 min” servings: “4 (about 12 pancakes)” difficulty: “Easy” howToEnabled: true story: | Clinton Street Baking Co. opened in 2001 in a narrow storefront at 4 Clinton Street on the Lower East Side of Manhattan. Neil Kleinberg and DeDe Lahman built the bakery-restaurant around a short, precise menu of brunch classics executed to an exacting standard. Within a few years the line on Saturday mornings stretched around the block — weekend waits of 60 to 90 minutes became ordinary. Food & Wine named it one of the best brunch spots in the country and New York Magazine put it on best-of lists for years running. The pancakes on their menu — light, golden rounds served with warm maple butter and a choice of blueberry, walnut, or banana — became the reason most people were standing in line in the first place.

Two techniques separate the Clinton Street version from every other blueberry pancake. First: the berries are never mixed into the batter. Once the batter hits the griddle, the cook scatters wild Maine blueberries directly onto the surface of each wet pancake before it sets. This keeps them whole and intact rather than burst and staining the batter blue-gray — when you bite in, you get pockets of warm, barely-burst berry alongside tender pancake, not a uniformly blue crumb. Second: the griddle is coated in clarified butter, not whole butter or oil. Clarified butter tolerates the sustained medium-low heat needed to cook through a thick pancake without the milk solids browning and turning bitter. The result is a faintly crispy, uniformly golden ring around each pancake that plain butter or cooking spray never achieves. The maple butter — pure maple syrup and cold unsalted butter whisked together over heat — is the one finishing touch that ties the dish together. quickAnswer: “Whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2¼ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt in a large bowl. In a separate bowl, beat 2 large eggs lightly, then whisk in 2 cups buttermilk, 4 tablespoons melted unsalted butter (cooled), and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry and fold gently — stop before the batter is fully smooth; a few lumps are fine and crucial. Heat a griddle or wide skillet over medium-low heat. Melt 1 tablespoon of unsalted butter in a small saucepan over low heat, skim the white foam from the top, and use the clarified butter below to coat the griddle. Pour ¼ cup of batter per pancake. Immediately scatter 6 to 8 wild blueberries onto the top of each wet pancake — do not stir. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip once and cook 1 to 2 minutes more until the bottom is golden. For the maple butter: warm ½ cup pure maple syrup in a small saucepan over medium heat until just hot. Remove from heat and whisk in 2 tablespoons cold unsalted butter, cut into cubes, until fully emulsified and glossy. Serve the pancakes immediately with maple butter poured over the top.” faq:

question: “What is Clinton Street Baking Co. and why do people wait an hour to eat there?” answer: “Clinton Street Baking Co. is a small brunch restaurant and bakery at 4 Clinton Street on the Lower East Side of Manhattan, opened in 2001 by Neil Kleinberg and DeDe Lahman. The restaurant seats about 40 people and serves a focused menu of bakery-style brunch dishes — pancakes, eggs Benedict, waffles, and baked goods — prepared to an unusually high standard for the price. It became one of New York’s most covered brunch destinations within a few years of opening: Food & Wine, New York Magazine, the Today Show, and dozens of national and international food publications named it a must-visit. Weekend waits of 60 to 90 minutes are common in the morning hours, and the restaurant does not take reservations for weekend brunch. The blueberry pancakes, served with a warm maple butter sauce, are the single dish most visitors come for specifically. The restaurant’s baked goods — muffins, scones, cinnamon rolls — are made in-house each morning and sell out quickly. The current location is at 4 Clinton Street; the original address closed temporarily and a second location at 302 Grand Street has also operated.”
question: “Why scatter the blueberries on top of the batter instead of mixing them in?” answer: “This is the single most important technique in the Clinton Street recipe. When blueberries are mixed directly into pancake batter, two things happen: the berries break apart under stirring, releasing their juice into the batter and turning it blue-gray, and they sink to the bottom of the batter bowl unevenly, so some pancakes get several berries and some get none. Dropping individual berries onto the surface of the batter once it’s already on the griddle solves both problems. The batter is partially set by the time the berries go on, which means each one stays whole and in place. They cook into the pancake as it finishes rather than sinking through it. When you eat the finished pancake, each berry is still recognizable — warm, slightly burst, juicy — rather than a diffuse flavor in the crumb. The technique also lets you control distribution: you can place exactly 6 to 8 berries per pancake, evenly spaced, for consistent results across an entire batch.”
question: “Why clarified butter instead of regular butter or cooking spray?” answer: “Regular whole butter contains milk solids that burn at medium heat — the temperature needed to cook pancakes through. At medium heat, the milk solids brown quickly and can produce a bitter, spotted crust before the interior of the pancake is done. Cooking spray produces a pale, uniformly matte surface with no color and no flavor. Clarified butter has had those milk solids removed, leaving pure butterfat with a much higher smoke point. It coats the griddle evenly, tolerates sustained medium-low heat without burning, and produces the faintly crispy, deeply golden ring around the edge of each pancake that defines the Clinton Street texture. Clarifying butter takes about 5 minutes: melt the butter over low heat, let it foam and settle, skim the white foam off the top, then pour the clear golden fat into a bowl and discard the cloudy residue. Store-bought ghee is clarified butter with all moisture cooked out and works identically — use it as a direct substitute.”
question: “What are wild Maine blueberries and do they matter?” answer: “Wild Maine blueberries (Vaccinium angustifolium) are a different species from the cultivated blueberries sold at most grocery stores. They are smaller — roughly half the diameter of a cultivated berry — more intensely flavored, and slightly more tart. Their smaller size means they cook into pancakes without creating a large wet hole in the interior, and their firmer skin holds up better to griddle heat. They are also higher in anthocyanins (the antioxidants that give blueberries their color) than cultivated varieties. Clinton Street Baking Co. specifically uses wild Maine blueberries; the flavor difference is noticeable. Wild Maine blueberries are sold frozen year-round at Whole Foods, Trader Joe’s, and online under the Wyman’s brand. Frozen wild blueberries work as well as fresh in this recipe — do not thaw them before adding to the griddle or they will bleed. If you can only find cultivated blueberries, use the smallest ones you can find and use 5 to 6 per pancake rather than 8, since the larger berries create bigger wet pockets.”
question: “What makes the maple butter different from plain maple syrup?” answer: “Maple butter — also called maple cream sauce or compound maple — is made by whisking cold butter into warm maple syrup, which creates an emulsion. The fat from the butter coats the maple sugars and creates a richer, slightly thicker sauce that clings to the pancake and pools in the berries rather than running straight through. The texture is glossy, slightly viscous, and warm — closer to a pan sauce than a syrup. The fat rounds out the sharp sweetness of the maple and adds a savory note that plain maple syrup lacks. It takes about 4 minutes to make: heat the maple syrup until just hot but not simmering, remove from heat, and whisk in cold butter cut into small cubes, one or two at a time, until the sauce is smooth and glossy. If the syrup boils, the emulsion breaks and you get greasy syrup; keep it below a simmer. It can be held warm in a small saucepan over very low heat for up to 30 minutes.”
question: “How do I keep the pancakes warm while I finish cooking the batch?” answer: “Preheat your oven to 200°F and place a wire rack on a sheet pan. As each pancake comes off the griddle, transfer it directly to the rack in the oven. The low heat keeps them warm without continuing to cook them or steaming them soft. Do not stack pancakes to keep them warm — the steam from the bottom pancakes makes the ones above them wet and flabby. The wire rack allows air to circulate beneath each pancake. This setup also works for buttermilk waffles and French toast. At Clinton Street, pancakes are cooked to order rather than in batches, which is why they are served immediately at the restaurant. At home, the oven-rack method is the best approximation.”
question: “Can I use yogurt instead of buttermilk?” answer: “Plain whole-milk yogurt thinned to pourable consistency with a splash of milk (about 2 tablespoons per cup of yogurt) is a direct substitute for buttermilk in this recipe. The acid in the yogurt reacts with the baking soda identically to buttermilk acid, producing the same lift and tenderness. If you do not have either, you can make a quick buttermilk substitute: add 2 tablespoons white vinegar or fresh lemon juice to a measuring cup, fill to the 2-cup line with whole milk, stir once, and let it sit for 5 minutes until slightly curdled. The pancakes will be slightly less rich than with full buttermilk but the technique and outcome are essentially the same.”
question: “Why do lumps in the batter matter?” answer: “Overmixing pancake batter develops the gluten in the flour, which makes the finished pancakes dense, tough, and rubbery instead of tender and fluffy. The baking powder and baking soda need to react with the liquid and acid before too much gluten forms — once you add the wet ingredients to the dry, every additional stir builds more structure. Clinton Street’s batter is mixed until just barely combined: 10 to 12 gentle folds with a spatula or wooden spoon, stopping when the dry flour streaks disappear. A lumpy batter is correct. The lumps hydrate and dissolve during the brief rest before cooking (let the batter sit 5 minutes before using) and during cooking itself. If your batter is completely smooth and glossy, you have overmixed — the pancakes will be edible but noticeably less tender than the restaurant version.” ingredients:
“Pancake batter:”
“2 cups (240g) all-purpose flour”
“2 tablespoons granulated sugar”
“2¼ teaspoons baking powder”
“½ teaspoon baking soda”
“½ teaspoon kosher salt”
“2 large eggs”
“2 cups buttermilk (or plain whole-milk yogurt thinned with a splash of milk)”
“4 tablespoons (55g) unsalted butter, melted and cooled to room temperature”
“1 teaspoon pure vanilla extract”
“For cooking:”
“3 tablespoons unsalted butter, clarified (see FAQ) or store-bought ghee”
“1½ cups frozen wild Maine blueberries (do not thaw) or fresh wild blueberries — Wyman’s brand frozen is reliable”
“Maple butter sauce:”
“½ cup pure maple syrup, Grade A Dark/Robust (not pancake syrup)”
“2 tablespoons cold unsalted butter, cut into 4 cubes”
“To serve:”
“Powdered sugar, for dusting (optional)” instructions:
“Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until fully combined. Set aside.”
“Mix the wet ingredients separately. In a medium bowl or large measuring cup, lightly beat the eggs. Add the buttermilk, cooled melted butter, and vanilla extract and whisk until just combined.”
“Make the batter — do not overmix. Pour the wet ingredients into the dry ingredients and fold gently with a spatula or wooden spoon, using 10 to 12 strokes. Stop when the last visible flour streak disappears. The batter should look lumpy and slightly uneven — this is correct. Let the batter rest, uncovered, for 5 minutes while you prepare the griddle and make the maple butter.”
“Make the maple butter. In a small saucepan, warm the maple syrup over medium heat until it is hot but not simmering — about 2 minutes. Remove the pan from heat. Immediately add the cold butter cubes two at a time, whisking constantly after each addition until fully incorporated. The sauce should become glossy and slightly thick. Keep warm over the lowest possible heat, whisking occasionally.”
“Clarify the butter for the griddle. In a small saucepan over low heat, melt the 3 tablespoons of butter. Once melted, skim the white foam from the surface with a spoon. The clear golden fat below is clarified butter. Pour it into a small bowl, leaving the cloudy residue behind. (Skip this step if using ghee.)”
“Heat the griddle. Heat a wide griddle, cast-iron skillet, or large nonstick pan over medium-low heat. Brush or wipe with a thin layer of clarified butter. The griddle is ready when a drop of water flicked onto its surface beads and dances immediately.”
“Cook the first batch. Pour ¼ cup of batter per pancake onto the griddle — work in batches of 3 or 4 rather than crowding. Immediately scatter 6 to 8 blueberries directly onto the surface of each wet pancake, spacing them evenly. Do not press them in or stir. Cook until bubbles form across the entire surface and the edges of each pancake look dry and matte, about 2½ to 3 minutes. Flip once with a wide spatula and cook until the bottom is golden, 1 to 2 minutes more. Transfer to a wire rack on a sheet pan in a 200°F oven to keep warm.”
“Repeat with remaining batter. Wipe the griddle with additional clarified butter between batches. Keep the heat at medium-low — if the butter begins to smoke or the pancakes brown in under 2 minutes, reduce the heat. Continue until all batter is used.”
“Serve immediately. Plate 3 pancakes per person, pour the warm maple butter generously over the top, and dust lightly with powdered sugar if desired. Clinton Street Baking Co. charges about $18 for a plate at the restaurant; this recipe makes 12 pancakes (4 servings) for about $5 total.” equipment:
name: “Wide griddle or cast-iron skillet” description: “A wide, flat surface lets you cook 3 to 4 pancakes at once and flip them cleanly — cast iron holds heat evenly; a nonstick skillet works but gives less color”
name: “¼-cup measuring cup” description: “For consistent, evenly-sized pancakes — Clinton Street’s are about 4 to 5 inches in diameter, which is exactly a ¼-cup pour on a standard griddle”
name: “Wide thin spatula” description: “Essential for flipping without tearing — a thin, flexible metal spatula slides under the pancake without disturbing the blueberries on top”
name: “Small saucepan” description: “For both the clarified butter and the maple butter — a very small (1-quart) saucepan gives you more control over the heat when emulsifying the maple butter” calories: 580 protein: “10g” carbs: “76g” fat: “26g” fiber: “3g” sugar: “28g” sodium: “460mg” healthierTips:
“Use low-fat buttermilk (1% or 1.5%) instead of regular — saves about 60 calories per serving with no noticeable change in texture since the lift comes from the acid, not the fat.”
“Wild Maine blueberries already carry more antioxidants per gram than cultivated berries — even frozen Wyman’s wild blueberries retain their polyphenol content, making the berry choice a free nutritional upgrade.”
“Reduce the maple butter to 1 tablespoon per serving (from 2+) — the emulsified sauce is richer than plain syrup so a smaller amount goes further without losing the flavor effect.”
“Replace up to half the all-purpose flour with white whole-wheat flour to add fiber without changing the texture noticeably — white whole-wheat is milder than regular whole-wheat and keeps the pancakes light.”