Richard Walker’s Pancake House
550 Front Street, Ste. C-8, San Diego
www.richardwalkers.com 619-231-7777
Located
on the street level floor of the Pinnacle Museum Tower in the Marina
District in downtown San Diego, Richard Walker’s Pancake House is the
ideal place for a weekend brunch or weekday treat. Featuring a fusion
of traditional favorites and gourmet originals, Richard Walker’s offers
everything from classic-style griddlecakes and omelets to oven-baked
pancakes and crepes.
Richard Walker’s father and uncles originally opened four snack shops
in Evanston, Illinois in 1948. Richard Walker later opened two pancake
houses in Crystal Lake and Schaumburg, Illinois, and his gourmet
pancakes soon gained a celebrated reputation across the country.
Richard Walker opened his San Diego location in 2006.
My family and
I arrived at Richard Walker’s Pancake House on a Sunday morning at 9:45
a.m. and there was a line. Sundays are their busiest day, but the line
moved quickly and a friendly hostess brought menus down the line for
early decision-making.
The décor is upscale modern and the
atmosphere is bustling with its hard-working, friendly wait-staff.
Conversation and kitchen sounds fill the air—perfect for bringing
children of all ages. We sat near a family with a baby whose car seat
was propped in a high chair.
My husband and I promptly received
fresh-ground coffee ($2.95) served in traditional, elegant coffee cups.
Gillian, my 9-year-old, ordered unfiltered apple juice ($3.50), which
tasted like fresh autumn cider. Lauren, 11, chose a large orange juice
($4.50) and enjoyed its pulpy, hand-squeezed freshness.
While
there is no official children’s menu, Richard Walker’s offers a half
portion of chocolate chip pancakes and other child-friendly selections,
such as fresh fruit and silver dollar pancakes. Gillian opted for the
chocolate chip pancakes ($5.50) and commented on the perfect portion
size.
Lauren tried the Fresh French Strawberry Crepes ($9.50),
wrapped around generous portions of sweet, sliced strawberries. The
crepes were topped with powdered sugar and more sliced strawberries,
and served with a side of tropical mango sauce. The girls split an a la
carte order of sausage patties ($4.50).
My husband, John, and I like
to share breakfasts—we order one sweet item and one savory item and
split them. He ordered one of Richard Walker’s signature dishes, the
Baked Cinnamon Pecan Pancake ($10.95). The fluffy pancake sat atop a
bed of toasted, tender pecans and was coated in cinnamon and sugar.
Other gourmet selections include Walker’s Apple Pancake and the Dutch
Harvest, filled with fresh veggies and topped with Havarti cheese.
I
chose the spicy Santa Fe Omelet ($10.95), made with onions, cilantro,
tomatoes and jalapeño peppers. Slice into the omelet, and you’ll find
creamy, melted jalapeño cheese. Homemade green salsa is served on the
side, and its chilled freshness is a delicious complement to the
omelet’s zest.
Arrive at lunchtime and enjoy a bowl of homemade
chicken noodle soup or a classic Caesar salad, and top your meal with a
Chocolate Explosion—chocolate wrapped in a crepe and topped with
strawberries and whipped cream.
Ronni Rowland is a mother of two and freelance writer.