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How many pancakes can you make with 100 tons of pumpkin? How about three million?
That’s how many Pumpkin Pancakes IHOP plans to serve between now and January 2013, but pumpkin’s not the only fabulous fall flavor on the new seasonal menu.
You can also order New York Cheesecake Pancakes, and – for the first time in four years – Carrot Cake Pancakes. My palate is jumping for joy, because pumpkin and carrot cake are two of my favorite flavors. In fact, my birthday cake last week was carrot cake with pumpkin cream cheese frosting.
“Our guests have their favorites when it comes to IHOP’s signature pancakes,” says Natalia Franco, IHOP’s senior vice president of marketing,. “Just in time for fall, we are offering three of the most popular flavors together at one time. These are fresh, creative and seasonal twists on classic favorites, perfect any time of day.”
I agree–I’ll eat pancakes for breakfast, lunch, dinner, and a midnight snack.
Some quick stats on the IHOP pancakes (check out the ingredients in the carrot cake pancakes!):
Pumpkin Pancakes: Made with real pumpkin, spices and crowned with creamy whipped topping. Pumpkin is the perennial #1 selling limited-time offer Signature pancake. Last year IHOP served 3.1 million pumpkin pancakes.
New York Cheesecake Pancakes: Griddled with real cheesecake pieces, then crowned with glazed strawberries and creamy whipped topping. More than 250,000 pounds of cheesecake were used last year for fans of this item.
Carrot Cake Pancakes: Rounding out this season’s offerings is an oatmeal spice pancake recipe featuring a sweet-savory mix of fresh, diced apples, shredded carrots, coconut, raisins, crunchy walnut pieces topped with whipped butter and a drizzle of cream cheese icing.