Breakfast News

The Pancake Kitchen by Cracker Barrel delivers pancakes to Dallas all day

The confetti pancakes on the left look especially scrumptious.

Photo courtesy of Cracker Barrel

There's a familiar restaurant name now delivering pancakes to your door: Cracker Barrel Old Country Store, the family-dining restaurant chain, has launched a virtual concept called The Pancake Kitchen by Cracker Barrel, and it delivers breakfast all day.

The concept was first introduced in Los Angeles in 2021, and is now expanding to more than 100 Cracker Barrel locations in 2022, bringing it to 200 locations across the U.S., including Dallas-Fort Worth.

The Pancake Kitchen will serve pancakes and other breakfast favorites for delivery and pickup via DoorDash and Uber Eats.

The menu includes pancakes in five varieties:

buttermilk
blueberry
pecan
confetti
chocolate chip

Non-pancake options include biscuit beignets, a hash brown casserole, and a loaded hash brown casserole topped with diced ham and cheddar cheese. There's also bacon and sausage, and a side of fried apples, good on a pancake or good as a side.

The bestseller is the Classic Pancakes Bundle, with three pancakes and "100 percent pure natural syrup" - notice they don't say it's maple. It's $11.69.

In a statement, Cracker Barrel's Senior Director of Strategy and Innovation Matthew Schaefer says that these items are some of the chain's most popular items.

"The expansion of The Pancake Kitchen by Cracker Barrel is part of our plan to make it as easy and convenient as possible for guests to enjoy one of our most popular homestyle breakfast favorites – whether they want pancakes at breakfast, lunch or dinner time!" Schaefer says. "As the trend in online ordering and partnership with on-demand delivery platforms continues, we are excited to evolve our strategy and offerings to ensure our guests are able to satisfy their cravings for 'pancakes all flippin' day™'."

Wow, they even trademarked that phrase, smart thinking.

Cracker Barrel began investing in digital concepts in October 2021, starting with Chicken 'n Biscuits, its first virtual brand, which is now available in 500 locations across the U.S., including more than a dozen locations around Dallas-Fort Worth. The company also operates Cracker Barrel Kitchen, the anchor brand for these ghost kitchen outposts.

Beginning February 26, while supplies last, those who spend $20 on pancakes will get a free order of Biscuit Beignets, which consists of buttermilk biscuit dough, deep-fried then tossed in cinnamon sugar and served with butter pecan sauce for dipping.

The locations in Texas where it's currently available are as follows:

Allen: 1323 N. Central Expy.
Benbrook: 8010 SW Loop 820
Buda: 550 Old San Antonio Rd.
Corpus Christi: 4229 South Padre Island Dr.
Denton: 4008 N I-35
Desoto: 1421 N Interstate 35 E
Grapevine: 2700 Grapevine Mills Pkwy
League City: 231 Gulf Freeway South
Lubbock: 5018 Milwaukee Ave.
Mesquite: 5304 N. Galloway Ave.
Midland: 3108 N Loop 250 West
San Antonio: 11030 I H 10 W
Temple: 3687 S General Bruce Dr.

The Pancake Kitchen is available from 8 am-9 pm daily.

breakfast

Back in Business

Garland restaurant from Bobby Flay winner to reopen in downtown Dallas

Photo courtesy of Pangea

Chef Kevin Ashade has found a new home for Pangea.

Pangea, the popular Garland restaurant which closed in January 2025, has found a new home. A new iteration of the restaurant will open in downtown Dallas, at 1910 Pacific Ave., Ste. 1400, in a location that was once vegan restaurant Belse.

According to restaurant personnel, it will open at 4 pm Friday, February 13.

Pangea is from chef and restaurateur Kevin Ashade, a graduate of the Culinary Institute of America who won Food Network's Beat Bobby Flay in 2016 with his signature coq au vin, which will be served at the new restaurant.

Ashade has a strong culinary background in Dallas, which includes Craft at the W Hotel, Nana at the Hilton Anatole, The Oceanaire Seafood Room, and his GourmEats catering business, before opening Pangea in January 2020.

In this new chapter of Pangea, which is defined by Ashade as “elevated and globally inspired," the menu will expand past the original restaurant's upscale Southern eats to include new flavors and fusions from Italian, Nigerian, Japanese, French, and Caribbean cuisine.

“The focus will be on a true definition of what Pangea is, with new dishes and a true cultural approach to food,” Ashade says.

The menu will feature about half of the dishes from the original location, including the popular jerk roasted lamb shank, stuffed salmon, and crab cakes. It will expand to include more fish options, like a branzino plate, and more cuts of steak, in addition to the New York strip, filet, and ribeye that were served in the Garland location. Entrees will range from $35 to $50, with more casual options such as burgers and sandwiches available as well.

The new restaurant will also feature a full raw and sushi bar, including an omakase option starting at $85. They will also be serving brunch on weekends, with options such as chicken and waffles, eggs Benedict, omelets, steak frites, pastry baskets, and a full coffee menu.

Pangea downtown Dallas The menu is globally inspired. Photo courtesy of Pangea

The 240-seat space is upscale with a lounge vibe, with warm lighting creating a sophisticated but welcoming look. It features a full bar, a private dining room, and an ample climate-controlled patio. It is centrally located, across the street from Pacific Plaza Park and on the same block as the Majestic Theatre.

“This relocation means a better spot for us, an opportunity to be part of the business district. We want to create a vacation feel, a place that makes you feel like you are traveling in Mykonos, Tulum, or Ibiza,” Ashade says.

Pangea will be open for dinner seven days a week, as well as offering lunch on Fridays and brunch on Saturdays and Sundays. The restaurant will stay open late — until 2 am — on weekends.

downtown dallas chefs food network openings