The Original Pancake House

About the Business

Specialties

The Original Pancake House is a family style restaurant that has all of your breakfast, brunch and lunch cravings. Whether it's a hearty breakfast omelet or a classic American breakfast with fresh coffee, pancakes / waffles, eggs (yes we even have Eggs Benedict!) and bacon / sausage / ham or our healthier breakfast options that include fruits, juice, oatmeal or a good ole bowl of cereal. Want something more traditional? Try our breakfast specialties inspired by the old country that include corned beef hash, omelets, or the famous Dutch Baby. Our signature Apple Pancake or variety of crepes are sure to satisfy nearly any sweet tooth.

History

Established in 1953.

The Original Pancake House was founded in Portland, Oregon in 1953 by Les Highet and Erma Hueneke. Drawing upon their many years of experience in the culinary field, and their extensive working knowledge of authentic national and ethnic pancake recipes they were able to offer without compromise this unique and original menu which has gained national acclaim. The Original Pancake House is a second and third generation family business, which takes great pride in maintaining the high standards that make our food so outstanding. We now have over one hundred franchises from coast to coast, which have won local and national acclaim. Our recipes demand only the very finest of ingredients, such as 93 score butter, pure 36% whipping cream, fresh grade AA eggs, hard wheat unbleached flour, and our own recipe sourdough starter. Our batters and sauces are made fresh in each restaurant's kitchen. Our signature items include the Apple Pancake, a single large pancake smothered with sautéed apples an

Meet the Business Owner

Business owner information

Mark B.

Business Owner

Owners, Mark and Judy, are people who truly know that quality is valued more than quantity. At The Original Pancake House (TOPH), it takes 5 days to make a pancake because they start from scratch. 1st, mixing potatoes, yeast and sugar to grow a sour starter. Next, they nurture and cultivate the mix over 4 days always ensuring that it's kept at the perfect temperature.  Finally, on day 4,  they blend a buttermilk base (again from scratch), mix it with the yeast and age it for another 24 hours. Pancakes aren't the only thing they understand the value of. While other breakfast restaurants may order their coffee prepacked from another state, at TOPH, they only use fresh Cuvee  beans which are ground in house. Lastly, Mark and Judy understand the value of their employees. They know if they succeed in making sure their staff feel valued and important, they will reflect that feeling on every patron and guest. This leaves the guest knowing they are an important part of the TOPH family.