Pancakes, a beloved breakfast staple in the United States, come in many varieties, with each region offering its unique twist on this comfort food.
In the Northeast, particularly in New England, pancakes often feature a thicker batter with the addition of cornmeal, producing a denser texture.
These cornmeal pancakes, sometimes referred to as Johnnycakes, are often served with maple syrup, a regional favorite. In the Mid-Atlantic, especially in Pennsylvania, you’ll find another variation known as the “Dutch Baby,” a large, fluffy pancake that is baked in a cast-iron skillet and often served with fruit or powdered sugar.
Moving south, in the South, pancakes are typically lighter and fluffier, thanks to the addition of buttermilk. These pancakes are often served alongside fried chicken or topped with butter and syrup, creating a savory and sweet experience.
In the Southeast, sweet potato pancakes are popular, especially in states like North Carolina and Georgia, where the root vegetable is abundant.
These pancakes feature the sweet and earthy flavor of roasted sweet potatoes and are often paired with pecans and a drizzle of syrup.
The Midwest embraces a variety of pancakes, from classic fluffy versions to those made with buckwheat flour, giving them a nutty, hearty flavor.
The Western United States has its own flair, particularly in states like California, where pancakes often incorporate fresh ingredients like berries, avocado, or even quinoa for a healthier twist.
Additionally, in Hawaii, you’ll encounter pancakes made with tropical fruits such as pineapple or coconut, often served with a sweet coconut syrup.
On the West Coast, pancakes also tend to lean toward being more health-conscious, with options like gluten-free or vegan pancakes made from alternative flours such as almond or oat.