Flavor Trends, Strategies and Solutions for Menu Development

Pancakes Turned Breakfast Tacos

IHOP | Based in Pasadena, Calif.

Pancakes Turned Breakfast Tacos

IHOP | Based in Pasadena, Calif.

By Katie Ayoub
July 19, 2024

By Katie Ayoub
July 19, 2024

Art Carl

IHOP struck gold with its Pancake Tacos, a summer LTO of three folded silver dollar pancakes filled with a choice of four flavors: Country Chicken and Gravy Pancake Tacos with crispy chicken, shredded hash browns and sausage country gravy; Caramel-Banana Pancake Tacos with cheesecake mousse, vanilla sauce, dulce de leche caramel and sliced bananas; Breakfast Pancake Tacos with scrambled eggs, hickory-smoked bacon, Jack and cheddar cheeses and white cheese sauce; and Fresh Strawberry-Cheesecake Pancake Tacos with strawberries and creamy cheesecake mousse. Fun toppings include chocolate chips, salsa and pickles.

“During the LTO window, July 5 through 30, 2023, we sold nearly two million Pancake Tacos,” says Art Carl, VP of culinary. Even more impressive: They were largely ordered as an add-on, increasing check average by 22 percent. “Pancake Tacos were so successful that we brought them back as a 2023 holiday offering,” he says. “They served as the perfect way to stay relevant with younger guests who post reviews on social media. We were thrilled to bring guests this new way of enjoying pancakes.”

Read more Best of Flavor 2024

About the Author

mmKatie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]

About The Author

Katie Ayoub

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]