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Denny’s Pancakes Get A Fluff Job

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Denny’s, the popular US diner chain, announced this morning that they’ve completely revamped their pancake recipe.

I walked into the Manhattan diner, one of the few in New York City. Along the walls, I noticed many promotional images featuring a person alongside a quote about pancakes.

Hmmm, wonder what their new secret item is gonna be?

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John Dillon, Senior Vice President and Chief Marketing Officer of Denny’s, said this:

Our pancake was fine, but it wasn’t quite good enough.

With that said, he introduced new buttermilk pancakes to the Denny’s brand.

Now 50 percent fluffier, I was a bit skeptical until they brought out a side-by-side of the original recipe and the new recipe. Holy crap, they were huge.

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Denny’s chose a flour that’s soft enough to give you a cake feel, but strong enough to hold fruits and other toppings. They now add fresh buttermilk and vanilla to the batter in the kitchen, which is supposed to add a smooth silkiness to the breakfast staple.

The original pancake batter had no eggs, the chain admits. Probably to make things easier for the cooks.

I flashed back to my high school days, walking to the Denny’s across the street from campus to crush some Grand Slams. I remember those pancakes being genuinely delicious, the kind you’d crave after a long day of dozing off in chemistry. Sorry, Mrs. Donor.

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The new recipe is even better now, I have to say. My love of breakfast foods as really jaded me when it comes to things like eggs, bacon, sausage and pancakes. This wasn’t a let down, like most unnecessary reboots we see these days.

Denny’s new buttermilk pancake recipe seems to be a step towards revitalizing the brand. When Domino’s changed their crust recipe, it totally turned business around.

You can find the new pancakes in stores beginning July 12.

This could work.

By Peter Pham

Pete's favorite foods include pizza, tacos and pretty much any kind of breakfast. He'll usually snap a photo or two while his food cools down.

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