The Syrup is Flowing at Pancake Restaurants Near Me
All breakfasts are not created equal but you can count on maple syrup on the table at pancake restaurants near me.
What do all the pancake restaurants near me have in common? Well, pancakes are the obvious answer. But what about maple syrup? What would our pancake breakfast be without this sweet, tasty topping? Not nearly as delicious, that's for certain.
Indigenous people living in northeastern North America were the first to tap trees and produce maple syrup. This practice was continued by European colonists. Somewhere along the line some ingenious person had the idea to use maple syrup as a topping on pancakes and now the combination is iconic. It would be a challenge to find pancake restaurants near me, or anywhere around the globe, that isn’t serving maple syrup.
Here are some fun facts about maple syrup to ponder over your next stack at The Original Pancake House in Denver.
- 75% of the world’s maple syrup is produced in Quebec, Canada. In the U.S. New York and the New England states also produce a large amount.
- It takes 40 GALLONS of raw sap to make 1 gallon of maple syrup.
- “Sugaring season,” when sap is harvested and made into syrup, only lasts for about six weeks in late winter and early spring.
- The building where the sap is boiled down to syrup is called the “sugar shack.”
- The Sugar Maple is the best tree for producing syrup.
- The tree must be 10 inches in diameter and 40 years old before it can be tapped to collect sap.
- Once a tree has been tapped, that same hole can’t be used again. Trees have a natural healing process called “walling-off” that prevents a hole from being used a second time. The tree can be tapped again, but in a new spot.
- Tapping a maple tree does not harm it and some have been tapped for more than a century.
- Maple syrup has more calcium than milk (per unit volume) and more potassium than bananas (per unit weight). It also contains manganese, magnesium, phosphorous, and iron, as well as several vitamins. How about that for a healthy breakfast!
‘Tis the Season to Give Thanks
With the holiday season in full swing, we want to take a moment and give thanks for all the people who touch our lives
through The Original Pancake House. We could not celebrate our many years of serving breakfast in Denver without our amazing customers and staff.
First, we’d like to thank our staff. From our chefs, to our line cooks, to our dishwashers and everyone behind the scenes creating the breakfast magic, we are so grateful for your talents and for the delicious food you help prepare each day. We also thank our servers, hosts and hostesses, managers and assistant managers for your friendly smiles and hard work to ensure each customer has a pleasant experience at OPH from the moment they
walk in our doors.
To our customers, we’d like to express our gratitude for your loyal support over the years. Your patronage helps us keep the tradition of
serving delicious breakfasts going year after year. We have developed
friendships with many of you over the years, and we are so happy to share our mornings with you all. Thank you for bringing joy into our lives each day.
From all the staff at The Original Pancake House, we wish you a very happy holiday season, Denver!
Is Coffee Your Favorite Dish at Breakfast Restaurants?
Is a cup of joe your go-to dish at breakfast restaurants?
While it is generally agreed upon that eating breakfast is the best way to start your day, many might argue that the best dish at breakfast restaurants or at home is a mug of hot coffee. The numbers seem to agree with this idea when you consider that that 65% of the total coffee consumption in America takes place during breakfast hours. The first literary reference to coffee being consumed in North America was in 1668 and the rich, aromatic beverage quickly became the drink of choice.
It is no secret that Americans are addicted to coffee. We spend $18 billion dollars a year on specialty coffee in this country. Not only do we love the caffeine kick-start, the drink has become a ritual and experience all on its own. Just how much do American love coffee? Here are a few statistics to think about while enjoying a cup at breakfast restaurants, at home or on the road.
- 54% of Americans over the age of 18 drink coffee every day
- The average drinker consumes 3.1 (9-ounce) cups per day
- 30 million daily drinkers consume specialty beverages (latte, mocha, etc.)
- 60% of American coffee drinkers claim to need a cup to start their day
- 54 % of coffee drinkers say it makes them feel more like their self
- 68% of coffee drinkers have a cup within the first hour of waking up
- 30% is consumed between meals
- $4 billion a year is spent importing coffee into the United States
- 65 % of coffee drinkers add cream and/or sugar
Veterans Day - Honoring Those Who Serve
What is Veterans Day? Veterans Day falls on November 11 every year. Originally called Armistice Day and marking the end of World War I, the date was first observed in the US on November 11, 1919 on the first anniversary of the end of the first World War. In 1926, Congress passed a resolution to change the name from Armistice Day to Veterans Day which is the national holiday that we observe each year on November 11.
Here are some interesting facts about Veterans Day:
- Whereas Memorial Day serves as a day of remembrance for those who died in service, Veterans Day is a day to honor those who served honorably, both living and dead.
- Veterans Day occurs on November 11 every year in the United States.
- In 1954, President Dwight D. Eisenhower officially changed the name of the holiday from Armistice Day to Veterans Day.
- Great Britain, France, Australia and Canada also commemorate the veterans of World War I and World War II on or near November 11th: Canada has Remembrance Day, while Britain has Remembrance Sunday (the second Sunday of November).
- In Europe and Great Britain it is common to observe two minutes of silence at 11 a.m. every November 11 as World War I formally ended on November 11th, at the 11th hour.
- Arlington Cemetery hosts a memorial ceremony on Veterans Day each year to honor all who died in war.
- Today there are about 24 million veterans living in the United States.
- Of those veterans, 35% served in the Vietnam War and 8% are women.
At The Original Pancake House in Denver, we are so thankful for the service of all our Veterans. On November 11, we will honor our Veterans and salute their valiant efforts to protect our country. Here’s to you, Veterans! Happy Veterans Day!
Breakfast Warmer - What will it be? Coffee versus tea!
The coffee versus tea debate has been percolating for decades - which is healthier, which should you choose, which is the best breakfast beverage? Studies show that both beverages contain many health and energy benefits, here is the break-down.
Caffeine - Coffee typically has about 100 mg of caffeine per cup, whereas tea contains 25 - 75 mg per cup depending on the variety (black teas typically have more caffeine than green teas). Depending on time of day (or just how sleepy you are feeling!) you may opt for one beverage over the over. Coffee releases caffeine in a quick burst, whereas tea is more a slow, sustained release of energy over a longer period. 
Health benefits - Coffee contains key nutrients like potassium, niacin, manganese, and magnesium. It also may protect against certain types of cancers, reduce the risk for type 2 diabetes, and protect your liver. Further, coffee supports brain function and helps prevent Parkinson's disease, Alzheimer's, and can help ward off depression. Tea, on the other hand, reduces inflammation, promotes mouth health, reduces risk for certain cancers, and improves insulin sensitivity. Tea may help prevent Alzheimer’s and Parkinson’s, and may decrease the risk of heart disease.
Taste - Both coffee and tea come in a variety of flavors sourced from around the world. Different coffee beans will have different flavor profiles due to the unique terroir of the growing environment. Further, the brew can vary greatly depending on how the coffee is roasted and if any spices such as vanilla or cinnamon are added. Tea comes in a wide variety of flavors as well, though most are derived from the same plant, Camellia sinensis. Tea flavors vary greatly depending on how the tea leaves are processed.
Whichever breakfast beverage you favor, you are sure to get a boost of energy, many health benefits, and of course something to warm you on a cold morning. We serve both hot coffee and tea at The Original Pancake House in Denver, so the next time you are out for breakfast, stop in and let us know which one you prefer. Cheers!
How To: Make Your Own Perfect Crispy Home Fries
There is nothing better than crispy, flavorful home fries with a savory breakfast. Home fries are one of our favorite breakfast staples at The Original Pancake House in Denver - dip them in a runny egg, enjoy them with hot sauce, or just eat them straight-up! Though we can’t share our own secret recipe, we can give you a few good tips for making delicious home fries in your own kitchen! 
To start, make sure you select the right potato. We like russet potatoes as they are more starchy, like to soak up butter and flavors, and will give you a nice creamy center. Red, new, or fingerling potatoes won’t give you the same smooth and buttery center as a russet.
Next, parboil the potatoes to get the right texture. After you cube your potatoes, add them to a pot with cold water just deep enough to cover the potatoes. Bring the water to a boil and cook for just a couple of minutes once boiling. This cooking method will yield the soft creamy inside; be careful not to overdo it as boiling too long will result in mushy and crumbly potatoes.
If you like onions in your home fries, dice and cook them separately while the potatoes are boiling. Cooking onions on their own will ensure they have proper time and space to saute properly. Cook onions until they are translucent and fragrant, then set aside.
Now it is finally time to cook those potatoes! Add both oil and butter to the skillet or cast iron pan and arrange potatoes in a single layer. It is important not to overcrowd the pan as you want to make sure each potato is seared. As you are searing the potatoes, add in your seasonings. We like paprika, salt, pepper, and garlic. Once you get a nice golden brown, crispy edge on your spuds, flip them and sear the other side(s). When you have a nice crispy crust on all sides, add your onions back to the pan for a final saute and serve immediately!
And of course, next time you are out for breakfast in Denver, let us share our own homemade home fries with you! Bon Appetit!
Back to School Breakfasts
Here we go again! The kids are heading back to school and suddenly the leisurely summer mornings are replaced with rush, rush, go, go, get to school on time! But wait, we all need to eat something healthy and nutritious to give us energy for the day and to help our brains get ready to learn! We’ve compiled a few of our favorite back to school breakfasts. These are healthy, nutritious, filling, and easy to prepare in just a few minutes!
Easy Cinnamon French Toast Sticks
- 8 slices thick-cut Texas toast
- 4 large eggs
- 1 cup heavy cream
- 2 1/2 teaspoons cinnamon
- 1 Tablespoon sugar
- 1 Tablespoon vanilla extract
- Unsalted butter, for cooking
- Maple syrup, for serving
Directions:
Cut each slice of Texas toast into four sticks. Set aside. In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the custard.
Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.
Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges. Serve immediately with maple syrup for dipping.
No Bake Breakfast Balls
- 1/4 cup of almonds
- 1/4 cup of cashew pieces
- 1/4 cup of dried fruit (we used dried cherries, but I bet any dried fruit would work)
- 1/4 cup of almond butter (+ 1 teaspoon of coconut oil – omit the coconut oil if you decide to substitute with peanut butter).
- 2 Tablespoons of dark chocolate pieces
- 1 cup of toasted granola
Directions:
Throw all the ingredients except for the almond butter and the granola into the food processor and chop finely. Mix in the granola and the almond butter and coconut oil (or butter). Make sure that everything is well coated, then put the bowl into the fridge for about 3 hours. You want the nut meal to soak up some of the healthy fats from the almond butter. Once chilled, form batter into balls and either eat immediately or store in the fridge or freezer for a morning on the run!
Potato Omelet Breakfast Bites
- Frozen Tator Tots
- Ham, Sausage or Bacon
- Red or Green peppers (or substitute other veggies)
- 8 eggs
- ¼ cup milk
- Shredded cheese for topping
Directions:
Preheat your oven to 400 degrees and make sure you grease your muffin tins really well, making sure to get both the sides and bottom Throw your tater tots in the microwave for a couple minutes to thaw. Then, place 3 in each standard size muffin tin. Take a small cup and squish them flat into the bottom of each tin. Bake your tater tots for 10 minutes.
While you are waiting for them to cook, you can gather and chop up your breakfast meat of choice and veggies of choice. If you don’t like peppers, you can substitute with spinach, mushrooms, onion, tomatoes, basil, zucchini, squash, etc. Just be sure to pre-cook or purchase pre-cooked meats. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup. Whip together 8 eggs and 1/4 cup milk with a fork. Pour egg mixture in and sprinkle cheese mixture on top of each cup. Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. Enjoy!
Good luck this school year, Denver! And don’t forget to visit us at The Original Pancake House when you want to go out for breakfast in Denver on the weekends!
Peachy Keen!
August is National Peach Month and we’re loving all the delicious peaches coming into Denver from Colorado’s western slope. If you went peach picking in Palisade, or your local farmer's market, you may be wondering how you can incorporate peaches into every meal, including breakfast! Here are a few of our favorite ideas for a peachy breakfast in Denver.
Peach, Banana & Pecan Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/2 cup sugar
- 2 large eggs
- 1 and 1/3 cup milk
- 1/2 teaspoon vanilla
- 1 medium banana - mashed
- 1 medium peach - peeled and chopped into 1/4 inch pieces
- 1/3 cup chopped pecans
Combine dry ingredients and wet ingredients in separate bowls. Combine both wet and dry to form batter and cook on a frying pan or griddle using the same methods as traditional pancakes.
Tropical Peach Smoothie
- 1 large ripe peach - sliced
- 1 cup coconut yogurt
- 1/2 cup pineapple juice
- Ice to taste
Combine all ingredients in a blender and enjoy! You can add more fruit such as banana or use different yogurt such as vanilla or peach to create variations to this recipe.
Peach Pecan Muffins
- 1 and 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter - melted
- 1/4 cup milk
- 1 large egg
- 2 medium peaches - peeled and diced
For The Topping:
- 1/2 cup pecans - chopped
- 1/3 cup brown sugar - packed
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 Tablespoons butter - melted
Directions:
Preheat oven to 400 degrees F. Grease and flour 12 muffin cups or line with paper muffin cups. Combine topping ingredients until mixture is crumbly; set aside.
Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together butter, milk, and egg in a separate bowl. Stir milk/egg mixture into the flour mixture and blend just until moistened. Fold in diced peaches. Spoon into muffin cups; sprinkle evenly with topping mixture.
Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Remove from pan.
Happy peach season Denver!
On Cloud 9 With Cloud Eggs!
We are loving the latest Instagram trend - Cloud Eggs! Have you seen your (millennial) friends post pictures of beautiful cloud eggs for breakfast? They are, in our opinion, some of the most photogenic eggs out there! And they are very simple to make.
Here is the basic run down:
- Heat oven to 450° and line a large baking sheet with parchment paper.
- Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl.
- Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. Gently fold in Parmesan, ham, and chives. Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes.
- Carefully add an egg yolk to the center of each egg white cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more
Easy! And as a result you’ll get beautiful, photo-worthy eggs to enjoy for breakfast or as a savory addition to salads or grains. Of course, if all these separate steps sound a bit much for your breakfast repertoire, or you prefer classic versions of your favorite breakfast in Denver, we’d be happy to make you your favorite eggs to order next time you visit us at The Original Pancake House in Denver. Happy eating!
Refresh Your Breakfast!
Though we like to eat a big breakfast of eggs or pancakes (or crepes or waffles!) most days of the week, sometimes we all need something light and refreshing for breakfast on a warm summer morning. Here are a few ideas for a light and easy summer breakfast:
Bagel & Fruit “Pizzas”*
This is a fun and easy breakfast for any warm day. Simply top your favorite bagel with cream cheese and a selection of fresh fruit. We love whole wheat bagels topped with lemon cream cheese and strawberries, kiwi, and blueberries. The lemon adds a refreshing zing to this morning meal.
Blueberry Cobbler Oatmeal**
This breakfast is almost like a summer dessert, especially when made with fresh blueberries. You should prepare the night before, making for a very easy breakfast when you are in a rush in the morning!
Ingredients:
1/2 plus cup plus 2 tablespoons quick-cooking oats
1/2 cup milk, I used almond but any milk will do
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/2 cup fresh blueberries
pecans, optional
honey, optional
Directions:
- In a medium bowl, stir together oats, milk, brown sugar, and cinnamon. Fold in blueberries.
- Divide evenly between 2 small bowls and cover to refrigerate. Leave in the fridge for at least 5 hours or overnight. Enjoy with a drizzle of honey and your favorite nuts, if desired.
Chocolate Peanut Butter & Banana Breakfast Shake***
This recipe will make you (and the kids!) think you are drinking a milkshake for breakfast! Its cool, delicious, and filling!
Ingredients:
2 large overripe bananas , peeled, sliced and frozen
1 cup almond milk (or more to thin as desired)
3/4 cup ice
1/4 cup creamy peanut butter
2 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
Directions:
Combine all ingredients in a blender or food processor and blend until smooth. Serve immediately.
And don’t forget, when you come visit us for breakfast in Denver at The Original Pancake House, we have several menu items on “The Lighter Side” that will keep you cool like our Fiesta Bowl, homemade Granola, and our Old Fashioned Oatmeal! Have a great summer Denver, stay cool!
*Recipe courtesy of number-2-pencil.com
**Recipe courtesy of Deliciouslyyum.com
***Recipe courtesy of cookingclassy.com
My Breakfast 'Tis of Thee...Patriotic Breakfasts
With the 4th of July just around the corner, we see American flags and the red-white-and-blue just about everywhere we go! For breakfast in Denver this 4th of July, try your hand at a patriotic start to the day. Here are a few ideas to make your breakfast festive!
Patriotic Toast
This is a simple one to whip up and we guarantee the kids will love it! Simply toast your favorite bread and spread with a layer of cream cheese. Then, use strawberries or raspberries and arrange in straight lines across the toast. Alternate the “red” lines with banana slices for the “white” lines. Finally, add blueberries to the upper left corner to complete your “flag” toast!
Stars and Stripes Berry Trifle
Another quick and easy patriotic breakfast, this recipe uses yogurt, angel food cake, and fresh berries. To assemble, alternate layers of yogurt, red berries and blueberries, and angel food cake in a clear glass trifle jar, individual clear cups, or clear mason jars. Top with a bit of whipped cream to make this an extra special treat!
Red, White and Blueberry French Toast
Prepare your favorite French Toast recipe and top with a patriotic medley of fresh berries. We like to use fresh raspberries, strawberries, and blueberries and top it all off with a dollop of fresh whipped cream. Yum!
Of course if you are in patriotic mood and don’t have time to cook, come visit us at The Original Pancake House in Denver and we’ll make you one of our famous breakfasts topped with fresh berries! We have fresh berry crepes, pancakes, and waffles! They are all berry patriotic!
Have a safe and happy 4th of July Denver!
Kids in the Kitchen
With school out for summer, there is no better time to slow down and have your kids help you create your family’s meal. Be it breakfast, lunch, or dinner, getting the kids involved in cooking helps build positive relationships with food, encourages healthy eating, and is a wonderful bonding experience. Not to mention all the measuring and counting of ingredients might help keep their math-minded brains active! 
Cooking with kids will most likely be a bit messy, but it doesn’t have to be hard. We found a couple fun, delicious, and kid friendly meals that you will enjoy preparing - and eating - together!
Tiny Pancakes*
Inspired by a spanish breakfast staple called a tortillita, these versatile little pancakes can be a perfect meal for breakfast or dinner! Described as either an eggy pancake or a floury omelette, you can add just about any type of savory “toppings” to your taste. Add veggies and protein to make it a complete meal! We love them with ham and cheddar or tomato, spinach and parmesan.
INGREDIENTS
- 1 egg
- 2 teaspoons water or milk
- 2 tablespoons flour
- Salt and pepper
- Olive oil
PREPARATION
- Beat together 1 egg, 2 teaspoons water or milk and 2 tablespoons flour. Stir in 1/3 to 1/2 cup of any of the suggested ingredients, finely chopped; season with salt and pepper (or sugar if you are making sweet pancakes). Add a not-too-thin layer of olive oil (or butter) to a large skillet over medium heat. When hot, spoon in 8 pancakes, and cook, turning once, until golden on both sides, 2 or 3 minutes per side.
Granola Breakfast Muffins*
These hearty breakfast muffins are easy to make and include a delightful “crunch” from the granola. Eat them fresh out of the oven or freeze half to save for another day.
Ingredients
- 1 cup granola
- ½ cup low-fat milk
- 1 cup golden raisins
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large or extra large eggs
- ¼ cup mild honey, such as clover
- ½ cup buttermilk or plain low-fat yogurt
- ¼ cup canola oil
- 1 teaspoon vanilla extract
PREPARATION
- Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
- Sift together whole wheat flour, baking powder, baking soda, and salt.
- In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
- Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
For both these recipes there are plenty of options for kids to get involved. Let them measure, stir, pour, crack eggs and get their hands dirty. Cooking can be a very fun activity for everyone and you never know if you might have a budding chef in your household! From all your friends at the Original Pancake House in Denver, have a wonderful summer!
*Recipes courtesy of The New York Times