We New Englanders take our maple syrup seriously—and our exacting standards extend to pancakes, too. But Boston chefs do more than just douse plain pancakes in sweet stuff: From savory corn pancakes to classic johnnycakes and even a stack of Fruity Pebble Pancakes, here are our favorite pancakes in Boston for breakfast, dinner, or anytime.
How do you make pancakes a dinnertime favorite? If you’re chef Michael Scelfo of Alden & Harlow, you add pieces of pickled corn and serve them with tangy buttermilk yogurt, grilled shishito peppers, and crunchy popcorn. All reasons why the Pickled Corn Pancakes at this subterranean Harvard Square spot have been a menu fixture since 2014.
In South Boston, Lincoln Tavern’s popular brunch runs seven days a week with Insta-worthy plates such as Fruity Pebble Pancakes. Breakfast choices combine in one shareable “super stack” topped with a silky pink crème anglaise made with sweet cereal milk, a dusting of powdered sugar, and a sprinkling of colorful, crunchy cereal.
During weekend brunch at Back Bay wine bar Krasi, pancakes go Greek. Lalagites are pancakes from the island of Lemnos, stuffed with lemony mizithra (a soft Greek cheese) and lightly fried so the exterior is crispy around a soft and fluffy pancake. Topped with a carob-honey syrup and lemon zest, these Lalagites are a brunch must-order.
The Neptune Johnnycake served at Neptune Oyster features an old-timey New England staple—a cornmeal-based johnnycake—and spruces it up with honey butter, Boston Smoked Fish Co. bluefish, and sturgeon caviar. Each bite of this iconic North End dish is a delight, from the buttery, crispy-browned edges of the pancake to the decadent caviar crowning the center.
The Neighborhood is one of those ever-scarcer, old-school brunch spots with a huge menu of numbered combinations for very little money. A longtime family business in Union Square, Somerville, the menu includes many Portuguese flavors like linguiça as a breakfast meat. Plenty of pancakes are always on offer, from flavorful and fluffy vehicles for real maple syrup to specialty flavors like Grapenut Wheat and seasonal Pumpkin Pancakes.
Spicy and sweet is a winning combination, which is why we can’t get enough of the Jalapeño Corn Cakes from Lone Star Taco Bar. Available every day on the brunch menu at both Allston and Cambridge outposts of our favorite all-day taqueria, these griddle cakes are made with fresh sweet corn enhanced with jalapeño, and come topped with maple syrup and butter. Pairs well with house-made cold brew—or a boozy horchata.
A 5-star luxury hotel in Boston’s Back Bay, Four Seasons One Dalton does indulgence right. That includes the pancakes served daily in the property’s One + One restaurant: Lemon Ricotta pancakes feature a tangy lemon curd and a dollop of rich, luscious whipped cheese. Sprinkled with powdered sugar and garnished with dried lemon slices, they’re almost too pretty to eat.
Eric Twardzik contributed reporting.
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