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The Original Pancake House
Photograph by Skye Dunlap

The Original Pancake House

Original Pancake House's Elissa Chamberlain serves up a monster stack of pancakes.


1366 De Anza Boulevard, near Highway 85, Cupertino CA
Tel. 408.255.7373.
Open 7 a.m. to 2 p.m., seven days a week.
Map

The clam pancake is only one of the items that lend truth to the Original Pancake House's name. There's also the Dutch Baby, a puffed-up creation that looks like a plate-sized crater, and the Swedish pancake, which sets itself apart by a lacy edge that drapes over the plate.

But the restaurant's original fare isn't the only thing that makes it unique among breakfast places: Every item at the Pancake House is made from scratch.

"And that means everything," owner Keith Moody says. "That means that we start our maple syrup with a huge empty bowl and keep adding ingredients. Our pancakes don't come from mixes but from fresh ingredients."

The Original Pancake House, as its name suggests, is a restaurant offering a wide range of pancakes. It also serves waffles, crepes, omelets and other breakfast staples.

The Cupertino restaurant is one in a franchise of 80 Original Pancake Houses across the country and has been serving up plates of the expected and not-so-expected for 12 years. Among the expected are the old-fashioned buttermilk pancakes and banana and blueberry pancakes; among the unexpected are the bacon pancakes and the coconut and Hawaiian pancakes, which are served with pineapple and tropical syrup. There's also the Palestine pancakes, which are rolled with sour cream.

The restaurant's specialties are the Dutch Baby and the Apple Pancake, an oven-baked pancake that looks like an apple pie with cinnamon glaze.

Prices for pancakes range from $3.95 for buttermilk pancakes to $7.49 for the apple pancake. Crepes range from $3.90 to $6.49, and omelets run from $5.19 to $7.49. All omelets and meat or egg dishes are served with three buttermilk pancakes.

"We know it's hard to beat those memories of mom making you pancakes as a kid," says John Liss, the general council and chef trainer, "But we think ours are still the best."

--Kelly Wilkinsons

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