Breakfast by Salt’s Cure.

Famous for oatmeal griddle cakes, most pancake enthusiasts know to make a pilgrimage to Breakfast by Salt’s Cure. A California transplant, the menu focuses on the prized possession, five varieties of griddle cakes, one breakfast plate, two breakfast sandwiches and a handful of sides.

Make no mistake, the plate-clocking pancakes are the draw. Unlike traditional pancakes commonly found throughout the city, griddle cakes are thin and slightly crispy, with a chewier consistency.

Served without syrup, these bad boys are pre-sweetened and infused with chocolate chips or fruit, unless you opt for the OG (made with cinnamon molasses butter).

On par with most West Village brunch restaurants, Breakfast by Salt’s Cure doesn’t take reservations. Wait times exceed an hour during weekends, so I recommend visiting on a weekday if your schedule is flexible.

Breakfast by Salt’s Cure redefined pancakes in New York City with Oatmeal Griddle Cakes. Made with oats and whole wheat. Rather than syrup, the pancakes are paired with house-made cinnamon molasses butter. The “OG” flavor is a favorite, but options like mutsu apple, banana nut, blueberry, or chocolate chip are also available.