About The Pancake House

Made-from-scratch recipes and fresh organic ingredients have been setting The Original Pancake House apart from its breakfast-spot competition since 1953. That's when its owners established an all-day empire committed to ingredients such as pure hard-wheat unbleached flour and Kerrygold butter made from 100% grass-fed cow's milk.

Today, The Original Pancake House cooks across the country still construct scrambles and omelets from fresh Grade AA organic eggs. Powdered sugar lines the rims of oven-baked Dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes (two of more than a dozen styles of pancake on the menu). Even the toppings are made in-house, including whipped cream, specialty syrups, and sauces. To complement these flavors, staff fill cups with fresh-squeezed orange and grapefruit juices and coffee blended specially to match the Original Pancake House's menu and upholstery. Although each location takes on the local charm of its surrounding city, all of them share in common a homey atmosphere that welcomes families with perks such as color-in place mats and kids' menus.

The Original Pancake House is open for breakfast, lunch, as well as brunch. The savory side of the menu holds an array of gluten-free and healthy lunch options such as 100% grass-fed meat products from nationally known Chicago news journalist Bill Kurtis' Tallgrass Beef company.