Pancake Pantry Nashville TN

Pancake Pantry Nashville TN

Pancake Pantry Nashville TN Stack of Pancakes

Explore Our

History

Founded by my family in 1961, the Pancake Pantry has been a Nashville tradition for generations of families. I began learning the ropes as a ten-year-old, and at one time or another, the rest of my family has helped build the business as well. I’m often asked about our ingredients. We make frequent trips to the hills of East Tennessee to retrieve the specialty group flours used in our pancakes and waffles. We make our batter and our syrups fresh each day from secret family recipes. Many of our employees have been a part of the Pantry since my childhood. They’re invaluable experience is a major contributor to our success. In the truest sense, we are a “mom and pop” operation. We strive to keep our traditional past alive while cultivating innovative ideas to make the Pantry the best. We feel the same way about our customers. We cherish our long-time “regulars” and always look forward to meeting our newest customers.

about-david-bLike my father, I am involved daily in the operations of the Pantry, guaranteeing that you will always find the best food, friendliest service, and memorable times. So, please relax and enjoy our hospitality. You are always welcome at our home.

Eat More Pancakes!
~ David Baldwin, Owner

 

 

Welcome to

Hillsboro Village

A Nashville tradition began in 1961 when my father, Robert Baldwin, opened The Pancake Pantry. The idea was to build reputation and menu around a variety of uncommonly good pancakes. Equally important was his desire to develop a friendly, down-to-earth atmosphere which would keep customers coming back time and time again. In 1978, I became partners with my dad and eventually bought the restaurant from him in 1988.

Today The Pancake Pantry is part of the vibrant and growing neighborhood of Hillsboro Village.  Please visit some of our friends in the village either before or after you come see us for breakfast or lunch.

 

Here’s quick look at Hillsboro Village

Courtesy of VisitMusicCity.com

Visit some of our friends in the Village:

Bookman Bookwoman
Directly across the street. With it’s indie charm you could get lost for hours among the thousands of best sellers, children’s titles and many hard-to-find rare books.  You’ll even find some books to enjoy while you wait in our lobby.

Pangea
Caddy-corner from our front door. if you’re in the mood for a bit of eclectic shopping with an international twist.

The Belcourt Theater
Just steps away behind Pangea. In the mood for a movie? At a theater that’s been open since 1925? You’re in luck! is just steps away and perfect for a post-lunch getaway. Weekend movies start as early as 10 A.M.  This is the only place in Nashville to see independent, foreign and classic films.

A Thousand Faces
Located right next to the Pancake Pantry this is the perfect little place to do some shopping while you wait or when you’ve had all the pancakes you can take for one day. Click here for a sneak peek at what they have to offer.

A Village of Flowers
Another one of our next door neighbors, you’ll find some of the prettiest flowers around. Maybe it’s the sweet aroma of pancake syrup that mixes just right with the beautiful scent of roses and tulips that makes this place so wonderful. We’ll sure you’ll enjoy yourself.

Old Fashioned Buttermilk Pancakes

Made from a secret recipe with flour milled in the Great Smokey Mountains. Served with our house made, warm maple syrup and real whipped butter. We highly recommend ‘em.

Sweet Potato Pancakes

Real sweet potatoes in a fluffy batter make this our most unique pancake. Sprinkled with powdered sugar and cinnamon. We also recommend cinnamon cream syrup as an accent.

Santa Fe Cornmeal Pancakes

This recipe comes from the Village Smithy restaurant in Carbondale, Colorado. Three stone-ground cornmeal pancakes with chunks of bacon, cheddar cheese, and roasted green chiles cooked inside. Recommended with warm maple syrup to blend flavors, hot picante salsa and sour cream.

Grill Cook’s Medley

One of our best sellers! Mounds of hash browns with onions, green peppers, tomatoes, and ham, all grilled up crisp. On top of that: melted American and Swiss cheeses with two fried eggs on top. Just break the yolks and spread picante sauce all over.  Served with two buttermilk pancakes for just $2.30 more.

French Toast

Our French toast is the best in town. We use thick French bread, grilled just right, sprinkled with powdered sugar and cinnamon. Add whipped butter and our homemade hot maple syrup or cinnamon-cream syrup. Life is good!

Create Your Own Omelet

Farm fresh eggs, light and fluffy and served up golden and delicious. All orders are served with three buttermilk pancakes.  Choose from sausage, bacon, ham, turkey, American cheese, cheddar cheese, goat cheese, Swiss cheese, onion, green peppers, jalapenos, mushrooms, tomato and spinach.

Hash Browns

Our hash browns are the best around, made fresh all day. Try some!

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The Grilled Cheeserie

About The Grilled Cheeserie

Created by husband and wife team Joseph Bogan and Crystal De Luna-Bogan, a Le

Cordon Bleu trained chef, The Grilled Cheeserie is Nashville’s favorite food truck, and

now a melt shop, serving up gourmet grilled cheese melts and nostalgic treats

featuring seasonally inspired, responsibly sourced products.

Joseph Bogan and Crystal De Luna-Bogan
The Grilled Cheeserie Nashville

Crystal’s extensive culinary background, including such fine-dining restaurants in

Southern California as Napa Rose, The Four Seasons Hotel Beverly Hills and

Clementine, has helped mold her into an elite chef with a developed understanding of

flavor profiles. Joseph and Crystal’s love for their planet motivates them to use

eco-conscious business practices with their sights set on getting to a “zero waste”

status.

The Grilled Cheeserie Nashville TN

They also view their business as a platform to help educate people on the

importance of knowing where your food comes from. Joseph and Crystal’s hard work

was rewarded when The Grilled Cheeserie was featured on Diners, Drive-Ins and Dives.

They were also featured on The Cooking Channel’s Eat St., voted Best Food Truck in

The Nashville Scene and The Tennessean 6 years running, and were listed #3 on

Mobile-Cuisine’s 2015 Top 10 Most Influential Food Trucks  #7 on thedailymeal.com’s

101 Best Food Trucks in America in 2015, and were just honored with the 2016

Chairman’s Award for Small Businesses by the Nashville Business Incubation Center.


Menu Subject to Change

What’s Cookin’ Midtown Nashville

http://WhatsCookinMidtown.com

Michelin-starred chef: Nashville set to be a ‘food destination city’

Chef Christopher Anderson was eager to head south.

The North Carolina native made his name in Chicago, where he worked at multiple prestigious restaurants, and led one of them, Moto, to retain its Michelin star. Now he’s joining Nashville’s growing food scene, taking over culinary operations at the Hutton Hotel and its restaurant.

Anderson has big plans for the restaurant’s refreshed menu, expected to roll out later this summer. With his fine-dining background, he hopes to add a monthly tasting dinner to the restaurant’s standard a la carte offerings, and find ways to “push the envelope” of what you’d normally find in the world of hotel eateries.

The high-profile chef is joining the Hutton at a time of increased competition in both Nashville’s hotel and restaurant industries — it seems a new project in one category or the other is announced at least weekly. Amid that increased competition, the Hutton is embarking on a significant renovation at the Hutton Hotel, including many changes planned for its restaurant, 1808 Grille. (A hotel spokesman confirmed those restaurant changes will include a rebranding, alongside changes to the concept and menu.)

Anderson said he sees all the development in Nashville, particularly the rapid growth in restaurant options, as evidence of the city’s rise to a new status. Read on to find out what he means and for more highlights from the chef’s recent conversation with the Nashville Business Journal:

How did you first become aware of Nashville? What were your early perceptions of the city?

When I left Moto, I really wanted to actually get back down South. That’s what I kind of earned my [Michelin] star off of. I feel like most people that do fine-dining cuisine, they always tend to lean toward the French, Spanish, the Italian side of things. … But to me I feel like we have a great culture here in America, and I feel like the South embodies American cuisine. … I’ve always loved the culture, and essentially why I left and kind of went around was to really learn different techniques … and then apply that to my cuisine. So unlike everybody else who’s sticking to that French and Italian kind of way, instead of using Iberico hams I use country hams. Instead of using creams, I use buttermilks. Instead of poaching things, I deep-fry.

What’s Cookin’ Midtown Nashville
http://WhatsCookinMidtown.com

Midtown Nashville Home Shopping

Midtown Nashville Home Shopping
What’s Cookin’ Midtown Nashville TN

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Biscuit Love Opening in Hillsboro Village

Biscuit Love Opening in Hillsboro Village
About Biscuit Love

We love local. Here’s a list of some of the suppliers we work with who always provide the very best quality ingredients.

Biscuit Love The Gulch Nashville TN

Bear Creek Farm’s cattle are born and raised on 1,400 scenic acres near Leiper’s Fork, TN. Bear Creek Farms is a sustainable grass-fed, grain-finished cattle farm, raising all-natural Angus beef in a responsible and humane way. The Cherrys are people who are truly dedicated to raising happy animals and we are proud to serve both their beef and pork.

Beaverdam Creek Farm is made up of 73 acres of rolling hills, lush green pastures, and woodlands bordered by the clear-flowing waters of Beaverdam Creek in Coble, TN. The Lingos stay true to their guiding principle of raising their produce the way our Creator intended: free of harmful chemicals, antibiotics, growth stimulants, and GMOs. Their seasonal produce serves as the inspiration for many of our seasonal dishes.

Blackberry Farm Brewery has made waves with their saisons. From a refreshing summer saison to a Fall saison aged in oak barrels to their current offering, a moody, dark Winter saison, we are positive you will enjoy each one as much as we have.

Bloomsbury Farm is nestled in the hills between Smyrna and Nolensville, TN. While vegetables and herbs are a large part of the operation, their variety of Heritage chicken eggs are what keep us coming back.

Biscuit Love Nashville Monday Breakfast

Bourbon Barrel Foods started in the garage of founder Matt Jamie in Louisville, Kentucky. We’ve been enjoying and using their Bourbon Madagascar Vanilla Extract (aged in barrels that used to hold some fine Kentucky bourbon) to give our food even more of a Southern flavor. Their motto is “Slow. Small. Simple.” We think they should also add “Superb” to it.

Cruze Dairy Farms is a family dairy farm in Knoxville, Tennessee. They milk Jersey cows and bottle their own whole pasteurized Jersey milk and real churned buttermilk. And as their t-shirts state, we can attest that biscuits really do rise better with Cruze buttermilk.

The Charleston Tea Plantation is located on historic Wadmalaw Island in the heart of the Lowcountry of South Carolina. We fell in love with the Charleston Tea Plantation on a trip to Charleston, and you will fall in love with our sweet tea! It is an exceptional product being grown right here in the South.

Jackalope Brewing Company has been supporters of Biscuit Love since our days on the truck and as long-time fans of theirs, we are thrilled to be able to reciprocate! Their American Pale Ale, Thunder Ann is made with honey and biscuit malts which we think is a perfect complement to our menu and pairs very well with The Princess.

Biscuit Love Nashville TN Sat.

Helen Hooper-Hirst Pottery uses Tennessee clay to hand-make her pottery in her home studio in Lockeland Springs in East Nashville. In floating blues and iron-saturated browns, her work is inspired by the Tennessee landscape’s rich, natural colors which we enjoy each time we sip from our beautiful coffee mugs.

Weisenberger Mill has been “the baker’s choice” since early 1865. Owned and operated for six generations by the Weisenberger family, the mill is nestled on the banks of the South Elkhorn Creek in the heart of central Kentucky. One trip to this water powered mill was enough to convince us that our biscuits wouldn’t be quite Southern enough without their flour.

Whats Cookin Nashville Gold Line

What’s Cookin’Franklin TN
615-673-1112
Info@WhatsCookinNashville.com

Midtown Nashville TN Effective Secure $5.00 Classified Ads

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Complete Details & Pictures for each listing.
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Now there is an Affordable, Effective and Safe way to advertise and shop classified ads.
TheDailyClassifieds.com  . The Daily Classifieds was launched in 2001 with upgrades throughout the years. While many free classifieds websites have come and gone The Daily Classifieds still maintains it’s integrity buy supplying the shoppers and the advertisers a full service Classifieds Platform. The success have been built on charging a fair price and delivering eager shoppers.

The Daily Classifieds system is very simple. Each ad is $5.00 and stays active for 4 weeks unless the advertiser deletes the ad. The $5.00 eliminates most scams and allows the company to expand and add new features.

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G. Edit and manage your listings in the “My Listings Area

Customer Service 8am to 6pm Central – Monday – Friday
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Centennial Park Planning

Centennial Park Planning

Centennial Park Master Plan Cover

The Centennial Park Master Plan was completed in 2011 following a two year process lead by landscape architecture firm Gustafson Guthrie Nichol Ltd. The plan outlines the future vision for the oldest and most visited park in Nashville.

Centennial Park Master Plan

Phase One Implementation

The first phase of master plan implementation was completed in the summer of 2015. This work included the following improvements:

The Cockrill Spring Zone

This area includes much of the park’s West End Avenue frontage. The historic Cockrill Spring (which had been buried and drained to a sewer for a century) was brought back to the surface and creates a new water feature surrounded by a native Tennessee landscape.  The spring water is filtered through a wetland garden before being used first for irrigation and then pumped to Lake Watauga to enhance water quality. This area also includes a permanent venue for Musicians Corner with seating areas nestled into the site’s natural contours and better utility infrastructure for performances. The project also involves restoration of the park’s historic perimeter wall and street lights, new paths, interpretive signs and other enhancements.

The Parthenon Zone

This is the area between the Parthenon and Lake Watauga. A spaghetti of roads and parking was consolidated into a single lot, freeing up space for a beautiful new approach to the Parthenon that includes an entry plaza, a formal events lawn and new gardens, trees and landscaping. A rain garden cleanses and cools parking lot runoff before it enters the lake.

Lake Watauga Water Quality

An integrated strategy to water quality in Lake Watauga has included the dredging of over 3,000 cubic yards of silt, the installation of vegetated floating wetland islands that outcompete algae for phosphorus and a new aeration and circulation system.  In addition, over 60 million gallons of cold Cockrill spring water is pumped to the lake. Stormwater runoff from the Parthenon roof and nearby parking lots is cleansed through rain gardens before entering the lake.

Future Phases

Future phases of master plan implementation will occur as funding becomes available.

Centennial Park Master Plan Perspective