Flip ‘em, stack ‘em, serve ‘em up hot for dine in or takeout. February is National Pancake Month and your diners are not going to want to miss out on a helping of warm, fluffy pancakes. You can feel the pancake love while scents of melting butter, sizzling batter and warm maple syrup are in the air!
Consumer Insights on Pancakes:
- Second most-loved starch breakfast item, with 78% of surveyed consumers saying they like or love them¹
- Consumers named pancakes as the second most desirable unique sandwich carrier, with 68% saying they love or like the idea¹
Tips for serving up pancakes for takeout from Jessie Kordosky & Kevin Relf, Corporate Chefs, General Mills Foodservice
Use re-heatable takeout containers so customers can reheat when they get home. Include instructions for reheating and/or hot-hold.
Use pancakes as a sandwich carrier for on-the-go eating
Include fun toppers in portion cups for customers to spread on their takeout pancakes when they get home – Side toppers like whipped flavored butters (cinnamon honey, chai spiced, salted caramel, matcha) or flavored syrups (fruit or booze spiked for the adults). You can also flip it savory by adding crumbled bacon, sausage or chorizo. So many possibilities!
Pancake Specials/Recipe Ideas
Don’t skip a day of the festivities! Pancakes are so versatile you can keep your patrons coming back all month by featuring a different special every day of the week. Here are some of our favorites that are great for takeout:
Find more great recipes here and discover all the pancake possibilities!
Help boost your pancake sales by downloading our free marketing kit, it contains everything you need to promote Pancake Month at your operation.
Download our Pancake Month marketing kit today to get napkin holder signs, labels, window clings, trivia, kids’ placemats and social media thought starters. This February, pancakes and the success of your restaurant go hand-in-hand when you put menu items with high profit margins front and center.
¹Datassential Breakfast Keynote Report, July 2019
²Costs based on estimates and subject to change.