IHOP’s Pancake of the Month promotion, first introduced in early 2024, will now be a bimonthly campaign known as “Pancake of the Moment.” The new program offers limited-time pancakes for longer periods of time and fits IHOP’s shifted focus of simplifying its recipes and food preparation process.
According to the company, Pancake of the Moment highlights core and regional flavors versus bringing in new ingredients each month.
The first Pancake of the Moment is the New York Cheesecake, now available nationwide through May 31. The pancakes filled with cheesecake bites and topped with glazed strawberries are available as part of a combo ($18.99), full stack ($17.99), or side stack ($7.25).
Additionally, IHOP has added three items to its core menu, including:
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Bananas Foster Pancakes ($14.99), Crêpes ($16.59), and French Toast ($16.79). Customers can select their base, which is then topped with bananas and brown sugar sauce. They can also add a scoop of vanilla ice cream.
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Watermelonade Blast ($6.49 for 16 oz.): Lemonade garnished with a blast of watermelon and tangy lime from a Watermelon Bomb Pop that’s inverted in the glass.
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Pineapple Splasher ($6.49 for 16 oz.): A blend of lemonade, lemon-lime soda, and pineapple syrup, topped with pineapple and strawberries.
The brand is also revamping its Kids Menu, which includes mains, sides, and drinks with Kids LiveWell-qualified healthy meal options. The menu includes:
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Junior Protein Pancakes with Fruit ($8.99): Made with whole grain rolled oats, barley, rye, and chia seeds for at least nine grams of protein. They’re topped with strawberries and banana slices.
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Junior Breakfast Quesadilla ($8.99): Scrambled eggs, Jack and cheddar cheeses in a flour tortilla.
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Kid-Sized Cinnamon Dippers Dessert ($4.99): Four doughnut holes tossed in cinnamon sugar and served with chocolate dipping sauce.
These changes come as IHOP has experienced four consecutive quarters of negative same-store sales. In September, Lawrence Kim was named president following the retirement of Jay Johns. During parent company Dine Brands’ fourth quarter earnings call in early March, CEO John Peyton said Kim’s priorities include going back to the basics.
“By that we mean highlighting IHOPs core brand fundamentals and evaluating what we’re known for our incredible pancakes and breakfast offerings. In Q4, breakfast items represented 72% of total food sales, showing that breakfast is the core of who we are and what we offer,” he said. He added that IHOP is “working to reduce the complexity of our restaurant operations with a calendar that includes fewer product windows and leveraging upgraded technology in the front and back of house. We’re also simplifying food preparation procedures and optimizing operational workflow to increase table turns. Our goal is to improve overall speed of service and franchisee margins, and these measures will help us continue to deliver the best-in-class experience that our guests expect from IHOP.”
Contact Alicia Kelso at [email protected]
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