Made-from-scratch recipes and fresh ingredients have been setting The Original Pancake House apart from its breakfast-spot competition since 1953. Started in Portland by Lester Highet and Erma Hueneke, it's since become a locally-owned and operated, comfort-food empire committed to generations-old recipes using ingredients such as pure hard-wheat unbleached flour and 93-score butter made from fresh sweet cream.

Today, The Original Pancake House cooks across the country still construct scrambles and omelets from fresh Grade AA eggs. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes (two of more than a dozen styles of pancake on the menu). To keep things fresh, the restaurant forsakes the use of freezers: all ingredients are delivered fresh and prepared and served that day. Even the toppings are made in-house, including whipped cream, specialty syrups, and sauces. To complement these flavors, staff fill glasses with fresh-squeezed orange and grapefruit juices and coffee blended specially to match the Original Pancake House's palate. Although each location takes on the local charm of its surrounding city, all of them share in common a homey atmosphere that welcomes families.