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You’ll Flip for Pancakes

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Photo by Mary Casey-Sturk

“What’s the deal with all the pancakes?” With apologies to Jerry Seinfeld, we really don’t know, but let’s find out!

Flapjacks, griddle cakes, hotcakes, pancakes—whatever you call them—Gatlinburg and the surrounding communities of Sevierville and Pigeon Forge have seemingly cornered the market on this tasty breakfast treat. 

Boasting twelve pancake havens (and counting), stopping for breakfast has long been a tradition of folks spending time in the Smoky Mountains for honeymoons, family vacations and everything in between.

We asked Amanda Marr of the Sevierville Chamber of Commerce why pancakes are so hot. “No one really knows why the pancake places are so popular, but possible theories that have been advanced include that it’s a “treat” breakfast you normally wouldn’t let yourself have all the time at home (you’re basically eating cake for breakfast) but feel okay about splurging on while you’re on vacation.” Marr continues, “Another is that a lot of the pancake type places cropped up because it’s a low overhead food to prepare.” 

But, where did this all begin? In 2014, Rebecca Rupp reported on the origin of pancakes in National Geographic magazine where she shared these fascinating flapjack facts: traces of starch grains were analyzed on grinding tools, with some dating back 30,000 years, the ancient Greeks and Romans later had their own version of pancakes, sweetened with honey, and, the Elizabethans ate them with spices and sherry. Years later, the Colonists made them with buckwheat or cornmeal. Even more years later, many can report traces of both pancake and maple syrup on their shirts. Thank you, forefathers. 

Amy Morton, Marketing Representative for Flapjack’s Pancake Cabin (founded in 2001 with 6 locations and growing) shares her theory on why pancakes rise to the top of the griddle, “We feel that the popularity of pancake houses in this area stems from the simple fact that Southerners have a tradition of enjoying a delicious hearty breakfast. And that’s one thing you’re sure to find while visiting our area—true Southern hospitality. A good breakfast was as essential for a long day of work on the farm or a strenuous hike across the mountains as it is now for an exciting day at Dollywood or shopping at the outlets, a good breakfast is the best way to start the day. With all the action in town, fueling up is a must.”

It’s Saturday morning at 11:30, and Flapjack’s in Pigeon Forge is still a very busy place. You can smell the sweetness in the air even before you enter the building. Known for its warm log cabin setting, specialties here include: Wild Mountain Blueberry, Pigs in a Blanket and Grandma’s Peanut Butter & Banana Pancakes. 

We asked Kesse Hodge, frequent vacationer to the Smokies why pancakes were her choice for breakfast. “Why wouldn’t they be? I mean, pancakes, how can you turn them down?” Hodge laughs, “really though, I think it just comes from there being so many pancake houses there and going to the Smokies as a kid and feeling like it was a treat to get them.” Her current favorite spot is Pigeon Forge’s Sawyer’s Farmhouse Restaurant and their gluten-free pancakes.

In Gatlinburg, a line of hungry tourists can be spied waiting to get inside the Pancake Pantry. Located in The Village in the heart of the city, this is favorite and often a tradition for many. Its central location and wonderful food make it a great jumping point for walking around the shops and attractions that line the Parkway. In operation since 1960, this was Tennessee’s first pancake specialty restaurant. Today, they offer up over two dozen varieties including: Swiss Chocolate Chip, Sweet Potato and Austrian Apple Walnut Crepes. Founder Jim Gerding shared, “the most popular pancake is the Buttermilk. One of our most unusual crepes is the Wildberry. It is very popular.” When asked how many are sold each year, “I have no idea how many pancakes exactly, but it would be in the hundreds of thousands.” And judging by the line out the door today, he would be right. 

Tennessee does not entirely have the market cornered on pancakes, Asheville has two hot spots for pancakes including West Asheville’s Sunny Point Café. Inside the cozy and eclectic eatery, locals and tourists alike are enjoying their breakfast, and, according to marketing representative, Alice io Oglesby, their Organic Carrot Hotcakes (served with cardamon cream cheese and maple syrup) are a customer favorite. 

We asked Oglesby why people like pancakes so much, “The short answer is Maple Syrup!” She adds, “I do hear customers talking about fond childhood memories of eating pancakes with family so I think there is a comfort food aspect to enjoying pancakes, but real maple syrup seals the deal.”

Can’t get enough while here? Pick up a copy of the Sunny Point Café Cookbook, Breakfast & Beyond: Comfort Food from Dawn to Dark by April Moon on your way out.

Tupelo Honey (several locations) has mouths watering with their blueberry champagne pancakes and their banana pudding layered pancakes (sweet potato pancakes with foster rum sauce). Based in Asheville, they have locations in Knoxville and Raleigh among others.

The other end of the Blue Ridge Parkway won’t get left off the short stack (pun intended) list either. Inside Roanoke, Virginia’s historic and very cool City Market Building you’ll find Scrambled. Serving up buttermilk pancakes the size of a dinner plate, delicious add-ons include blueberries or chocolate chips. Another added treat in nice weather? Outdoor dining. Other nearby places to dig in include The Roanoker Restaurant (known for their biscuits, but the pecan pancakes might sway you to indulge in a few more carbs) and The Old Oak Café with choices including cinnamon sweet potato.

Whether you are in the Smokies or traveling the Blue Ridge Parkway, pancakes are always nearby adding joy (and a few delightful calories) to your morning. 

Sorry toast, but sounds like, well, you’re toast!

Sunny Point Café Carrot Hot Cakes

Enough for 4 to 6 hungry people

You Will Need

To Prepare

Whisk together eggs, milk and butter in a large mixing bowl. In a second bowl sift the salt, baking soda, baking powder and flour. Stir the sugar, carrots and cinnamon into the eggs and milk then add the dry ingredients and mix together until just combined. Preheat a griddle over medium high heat, lightly oil and add batter to pan in small batches being careful not to overwhelm the pan so it stays hot. Eat as you cook or hold in a 200 degree oven and serve topped with cardamon cream cheese and warm maple syrup.

Cardamon Cream Cheese

You Will Need

To Prepare

Place all ingredients in a mixing bowl and combine on low speed using a paddle attachment until just combined.

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