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Denny's upgrades pancakes with eggs, buttermilk, vanillaDenny's upgrades pancakes with eggs, buttermilk, vanilla

Family-dining brand to introduce fluffier, thicker pancakes with marketing campaign

Bret Thorn, Senior Food Editor

July 11, 2016

3 Min Read
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Denny’s Corp. is launching a revamped version of its pancakes July 12 at its more than 1,700 restaurants, along with an aggressive marketing campaign across multiple media channels.

The new Buttermilk Pancakes are twice as thick as the Spartanburg, S.C.-based chain's previous version. The batter has also been upgraded and now includes eggs, vanilla and buttermilk added at each restaurant.

The previous pancake mix had buttermilk solids, Denny’s senior director of product development Sharon Lykins said at a press conference July 11.

“The old pancake was pretty good, but we just really wanted to go ahead and make the best pancake we could,” she said, adding that the new pancakes were lighter, but still substantial enough to handle the rich toppings Denny’s adds to its pancakes, and had a more silky mouth feel thanks to the buttermilk and eggs.

Operationally, Lykins said she and her team developed procedures for pre-portioning the batter and holding it in the refrigerator, and also rolling out a new 6-inch spatula to guarantee that the pancakes were the same size across the system.

To promote the fluffier pancakes, Denny's has introduced four limited-time pancake meals — Sticky Bun with cinnamon sauce and cream cheese icing; Strawberries & Cream, filled with white chocolate chips and topped with sweetened strawberries and vanilla cream sauce; Double Berry Banana, which has blueberries cooked in the pancakes and strawberries and bananas on top; and Peanut Butter Cup, with chocolate chips and white chocolate chips in the pancakes, topped with hot fudge and peanut butter sauce — each served with two eggs, hash browns and choice of bacon or sausage.

The Double Berry Banana and Strawberries & Cream builds will be available until mid-October and are at a suggested price of $10.99. The other two are $10.69 and will remain on the menu through the rest of the year.

To support the new items, chief marketing officer John Dillon said Denny’s was launching a huge interactive marketing campaign, including 30-second and 15-second national TV spots in English and Spanish, asking viewers, promotions on Snapchat, Facebook, YouTube and other social media channels — including spots targeting gamers and music aficionados on gaming and music sites.

The crux of the advertising is that Denny’s new pancakes are supplanting the traditional favorites made by beloved family members, asking the question, “Are Denny’s new pancakes, fluffier, tastier, better than yours? Only you can decide.”

The chain also is launching new geo-targeted filters on Snapchat and a new episode of Denny’s animated web series, The Grand Slams.

Dillon said the pancakes also are being promoted on the chain’s menus and placemats, along with posters in the restaurants, outdoor billboards and in-store standees with the Grand Slams pancake character, Mister Fluffy.

Denny’s web site also will introduce a “pancake rejection simulator,” giving advice about hot to have heart-to-hearts with loved ones about the fact that their pancakes aren’t as good as Denny’s, Dillon said.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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