Art and Soul
415 New Jersey Ave., NW
Fluffy, lemony pancakes have long been a staple at this dining room in the lobby of Capitol Hill’s Yotel hotel. Want to stay at home? Check out original chef Art Smith’s recipe.
Cafe Unido
908 W St., NW
If you are a dessert-for-breakfast person, head to the Shaw branch of this Panamanian cafe. Its decadent vanilla-and-coffee pancakes come with mascarpone mousse and butterscotch sauce.
Florida Avenue Grill
1100 Florida Ave., NW
This soul food institution turns 80 this year, and its cinnamon-and-sugar-topped hotcakes, served all day, are one reason the diner has had such staying power.
Le Diplomate
1601 14th St., NW
If classic buttermilk flapjacks with rivulets of butter and maple syrup are what you’re after, Stephen Starr’s French brasserie is worth a stop. Bonus (especially if you have little kids): It opens earlier than most brunch spots, at 9:30 AM.
Market Lunch
225 Seventh St., SE
Fans line up for breakfast daily at this Eastern Market institution. On the menu: buttermilk, blueberry/buckwheat, and chocolate-chip pancakes for a mere $7.95 (real maple syrup is extra, though).
Matt and Tony’s
1501 Mount Vernon Ave., Alexandria
Brunch is served all day six days a week at this Del Ray hangout (it’s closed Mondays). One draw: hearty masa pancakes with mole syrup and berries.
Okaeri Japanese Cafe
14215 Centreville Sq., Centreville
My colleague Jessica Sidman is a fan of the “super-light, jigglyt” souffle pancakes at this Japanese cafe, which she calls “a once-viral internet sensation actually worth the hype.” She’s partial to the strawberry and matcha versions.
Old Hickory Steakhouse
201 Waterfront St., Oxon Hill
This National Harbor steakhouse inside the Gaylord hotel hops on the board trend with its pancake platter for two, arrayed with Nutella, strawberries, vanilla whipped cream, and more.
Pennyroyal Station
3310 Rhode Island Ave., Mount Rainier
Chef/owner Jesse Miller nails comfort food with a twist at his laidback restaurant. At brunch, that means a giant pancake topped with fried chicken, maple-braised pork belly, and pickled jalapeños (you can also get them with butter and maple syrup).
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
