You’ve seen the photos. Those thick, golden stacks dripping with maple syrup, topped with a perfectly round knob of butter that looks almost too clinical to be real. If you’ve spent any time wandering around Flat Iron Square or looking for a decent brunch near London Bridge, you’ve definitely asked someone—or Google—where the pancakes are southwark and whether the hype is actually justified. Honestly? It depends on how much you value a pancake that acts more like a sourdough loaf than a crepe.
The Southwark branch of Where the Pancakes Are isn't just a restaurant; it’s basically a temple to the buttermilk batter. Tucked away on Southwark Street, just a stone's throw from the Shard, it sits in that weirdly charming industrial pocket of SE1. It's busy. Always. If you turn up at 11:00 AM on a Saturday without a booking, you're going to be staring at your watch for a while. But there is a reason people wait.
The Science of the Batter (It’s Not Just Flour and Milk)
What most people get wrong about this place is thinking they just make "pancakes." They don't. They make a specific, fermented buttermilk batter that leans heavily into the savory side of things. It’s dense. It’s thick. If you’re used to the thin, floppy pancakes your mum made on Shrove Tuesday, this is going to be a shock to the system.
Founder Patricia Trijbits didn't just stumble into this. She spent years obsessing over the perfect recipe, drawing inspiration from Dutch pannenkoeken and American diners, but refining it into something distinctly London. The batter uses organic flour and real buttermilk. This matters because the acidity in the buttermilk reacts with the leavening agents to create those tiny air pockets. Without that reaction, you’re just eating a fried brick of dough.
Sometimes the texture splits opinion. I’ve heard people complain they’re "too heavy." I get it. If you order the Big American—which comes with three pancakes, maple syrup, streaky bacon, and blueberries—you aren't going to be running a marathon afterward. You’re going to be looking for a dark corner to nap in. But that weight is exactly what makes them feel premium. You aren't paying twelve quid for air.
The Menu: Sweet vs. Savory Politics
Let's talk about the 1,000-calorie elephant in the room. Most people go for the Dutch Baby. It’s their signature. It’s a massive, oven-baked pancake that rises like a Yorkshire pudding and then collapses into a custardy, buttery mess. It takes 20 minutes to cook. Don’t be the person who gets annoyed when it doesn't arrive in five. You can't rush physics.
The Dutch Baby comes in two main vibes. You’ve got the classic with lemon and sugar, or the more adventurous savory versions with goat’s cheese or cheddar. Personally? The savory ones are where the kitchen actually shines. The "Hummingbird" is a crowd-favourite—cinnamon-poached pineapple, cream, lime, and pomegranate—but if you want the real where the pancakes are southwark experience, you have to try the pulled beef pastrami pancake.
It sounds wrong. Beef on a pancake? It feels like a crime against breakfast. But the saltiness of the beef and the sharp kick of the sauerkraut cut through that fatty, buttery batter in a way that just works. It’s basically a Reuben sandwich that went to finishing school in a frying pan.
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The Flat Iron Square Vibe
Location is everything. Being in Southwark means they get a mix of Borough Market tourists who got lost and City workers looking for a "disruptive" breakfast meeting. The space itself is light, airy, and full of plants. It feels healthy, which is a hilarious lie given the amount of butter involved.
Why the Southwark Site Specifically?
- Proximity: It’s five minutes from London Bridge station.
- The Crowd: It’s less "tourist trap" than the newer sites in Fitzrovia or Battersea.
- The Archway: There’s something about the railway arches nearby that gives it that authentic South London grit-meets-glamour feel.
One thing to watch out for: the noise. When the place is full, the acoustics aren't your friend. It gets loud. If you’re trying to have a deep heart-to-heart about your failing relationship, maybe pick a quieter spot down the road. But for a boozy brunch with friends? The energy is spot on.
What Nobody Tells You About the Flour
They offer a 3-flour mix that is gluten-free and vegan. Usually, "gluten-free pancake" is a synonym for "cardboard," but here, it’s actually decent. They use a blend of buckwheat, rice, and corn flour. Buckwheat gives it an earthy, nutty flavor that actually pairs better with savory toppings than the standard wheat batter does.
Even if you aren't Celiac, trying the buckwheat option is a pro move. It feels a bit lighter on the stomach. You might actually be able to walk back to the station without feeling like you've swallowed a bowling ball.
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The Logistics of Visiting
Don't just turn up. Seriously. Use their online booking system. They hold some tables for walk-ins, but the "Where the Pancakes Are" Southwark location is notorious for long queues on weekends.
If you have to wait, go grab a coffee at one of the nearby stalls in Flat Iron Square. Just make sure you're back when your phone buzzes. They aren't shy about giving your table away to the next hungry person in line.
Price-wise, you’re looking at £12 to £18 for a main dish. Add a coffee and service, and you're hitting the £25 mark easily. Is it cheap? No. It’s a premium pancake. But considering the quality of the ingredients—like the 100% pure maple syrup (none of that flavored corn syrup nonsense)—the value is there.
Is It Better Than Borough Market?
People often ask if they should just eat at Borough Market instead. Look, Borough Market is great for grazing, but it’s chaotic. You’re eating a duck wrap while someone accidentally hits you with a backpack. Where the pancakes are southwark offers a seat, a plate, and a knife and fork. Sometimes you just want to sit down and be looked after.
The service is usually efficient, though it can get a bit "transactional" when they’re slammed. They need to turn tables. It’s a business. But they never make you feel like they’re literally pushing you out the door.
Actionable Steps for Your Visit
To get the absolute best out of your trip to Southwark for these pancakes, follow this specific plan:
- Book for 9:30 AM: Any later and the "brunch rush" makes the kitchen wait times spike.
- Order the Dutch Baby first: It takes 20 minutes. If you wait until you're already hungry to order it, you’ll be miserable.
- Go Savory: If there are two of you, get one sweet and one savory to share. The savory pancakes are the true test of the chef's skill.
- Check the Specials: They often run seasonal toppings based on what's fresh at Borough Market. If there's a seasonal fruit compote on the board, get it.
- Walk it off: Afterward, walk toward the Thames. It's a three-minute stroll to the Riverside Path. You’ll need the movement to kickstart your digestion.
The reality is that "Where the Pancakes Are" has stayed relevant in a very crowded London food scene because they haven't compromised on the batter. In a world of "Instagrammable" food that tastes like nothing, these pancakes actually have substance. They're honest, they're heavy, and they're probably the best version of a Dutch Baby you're going to find in the UK. Just don't forget to book ahead. Seriously. Don't be that person standing in the rain on Southwark Street.