Jackson Reed
Pancakes and eggs are a common breakfast combination in the United States. While breakfast fell out of fashion in the Middle Ages, it was revived in 1620 when a medical writer recommended eating breakfast with eggs, bread, and butter. In the mid-1800s, the American breakfast included eggs, pastries, and pancakes, among other foods. Today, bacon and eggs are considered a typical American breakfast, and pancakes are a staple of weekend breakfasts, often served with butter, maple syrup, and other toppings. While the traditional American breakfast has evolved, pancakes and eggs remain a popular choice.
| Characteristics | Values |
|---|---|
| Popularity of pancakes and eggs for breakfast in the US | Pancakes are a staple of the weekend breakfast in the US. |
| Eggs have been a staple of breakfast since Ancient Rome. | |
| In the US, eggs and bread were a common breakfast combination in the early days. | |
| In the mid-1800s, middle- and upper-class Americans ate eggs, pastries, pancakes, oysters, boiled chickens, and beef steaks for breakfast. | |
| In the 1920s, advertising expert Edward Bernays popularized eggs, bacon, and toast as an American breakfast. | |
| In the 1930s, Bisquick made pancakes even more accessible. | |
| In the 1960s, Belgian waffles became popular at the New York World's Fair. | |
| Today, bacon and eggs are considered a typical American breakfast. | |
| French toast is also a traditional American breakfast food. |
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What You'll Learn
Popularity of pancakes and eggs for breakfast
The popularity of pancakes and eggs for breakfast is a phenomenon that has evolved over time, with cultural influences and culinary innovations shaping its trajectory. While the specific combination of pancakes and eggs may not be universally considered the quintessential American breakfast, the individual components have certainly earned their place as breakfast staples in the United States and beyond.
Pancakes have a long history in various world cuisines, including ancient Greek, Eastern Slavic, and French. In the United States, pancakes, often referred to as "hotcakes," "griddle cakes," or "flapjacks," are commonly enjoyed as a weekend breakfast treat. Their popularity can be attributed to several factors, including their melt-in-your-mouth texture and the convenience of using readily available pantry staples like flour, butter, and eggs. Additionally, the versatility of pancakes cannot be overstated—they can be topped with sweet syrups, studded with blueberries or chocolate chips, or made gluten-free to cater to diverse dietary preferences. The introduction of pre-made mixes by brands like Bisquick in 1931 further solidified the convenience and regularity of pancake breakfasts in American households.
Eggs, on the other hand, have been a breakfast staple for centuries, transcending cultural and geographical boundaries. In the context of American breakfast traditions, eggs have been a part of the culinary landscape since the early days of the nation's history. Initially, breakfast was a simpler meal, often consisting of eggs, bread, and butter. Over time, eggs became a central component of the iconic dish "Eggs Benedict," which features a toasted English muffin, ham, poached eggs, and Hollandaise sauce. This dish is now considered a classic American breakfast option.
The combination of pancakes and eggs as a breakfast duo may have gained popularity due to the traditional association of both items with breakfast. While they can certainly be enjoyed separately, pairing them creates a hearty and indulgent morning meal. The protein-rich eggs complement the sweet or savoury pancakes, making the combination a satisfying and energizing way to start the day.
While the popularity of pancakes and eggs as a breakfast combination cannot be denied, it is worth noting that breakfast preferences can vary regionally within the United States, and other dishes like biscuits and gravy, French toast, or cereal may take precedence in certain areas. Nonetheless, the enduring appeal of pancakes and eggs as breakfast foods in American culture is evident in the multitude of restaurants, cookbooks, and home kitchens that continue to celebrate and innovate upon this timeless duo.
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Historical American breakfasts
The traditional American breakfast has changed over time and is different today compared to the past. Before the 19th century, breakfast in America was not a priority, and people would often just have a small snack in the morning. In the mid-1800s, the American breakfast included eggs, pastries, pancakes, oysters, boiled chicken, and beef steaks. Pancakes have been consumed for breakfast for thousands of years, as evidenced by the world's oldest natural mummy, who ate a pancake-like food as one of his last meals. The quick preparation time of pancakes compared to bread may have made them a popular breakfast option.
In the early 20th century, a marketing campaign by Edward Bernays cemented bacon and eggs as the traditional American breakfast. Bernays collaborated with doctors and published their opinions in newspapers, highlighting the benefits of a "heavier" breakfast. This campaign contributed to a shift in American breakfast preferences towards more substantial meals.
Another traditional American breakfast item is French toast, which dates back to the 4th or 5th century. The first French toast-type dish was found in a 4th-century Roman cookbook as a crustless white bread soaked in milk and egg, fried, and topped with honey. In the 1600s, French toast recipes appeared in English cookbooks under the name "panperdy".
Eggs Benedict is another classic American breakfast dish with debated origins. Some claim it was created in Delmonico's Restaurant or the Waldorf Hotel in New York City in the 19th century. The recipe from Delmonico's was published in Charles Ranhofer's cookbook in 1894. Biscuits and gravy is another traditional Southern-inspired dish that may date back to the Revolutionary War period or the Appalachian Mountain region in the late 19th century.
In the 1920s, orange juice became a staple of the American breakfast, touted as a health drink. The rise of transportation, especially trains, played a significant role in standardizing the American breakfast. Menus from the early 20th century, like the U.S.M.S. Philadelphia in 1910 and the Southern Pacific Railroad in 1939, show a shift towards simpler, quicker, and more convenient breakfast options, including grilled ham, eggs, muffins, toast, and cereal.
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How eggs became a breakfast staple
It's hard to imagine a breakfast menu in the US not centered around eggs. But eggs and bacon haven't always been a staple of the traditional American breakfast. In fact, when the first Europeans colonized America, their breakfasts often consisted of porridge and beer. Wealthier families enjoyed a wider variety of food choices, including fresh game, steak, and eggs.
In the mid-1800s, the American breakfast for middle- and upper-class Americans included eggs, but also oysters, pastries, pancakes, boiled chickens, and beef steaks. Breakfast would have been served between 8 and 9 am, while dinner was the main meal of the day, served between noon and 3 pm.
Some of the early breakfast options in the US were grain-based foods such as corn, a staple from indigenous people's diets, as well as oats, wheat, and barley. North American Indians, for example, made "grits" from ground corn. Breakfast as a daily meal became popular in the US around the time of colonization and the birth of the nation.
It is said that Edward Bernays, "the father of public relations," is responsible for popularizing bacon and eggs as breakfast options. While these were possible elements of a breakfast before him, they were not considered traditional. Meat and eggs were part of the European breakfast, especially in France and England, as it became a socially "acceptable" meal.
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Pancake variations
Pancakes are versatile and can be served in a variety of ways. They can be sweet or savoury, thin or thick, and are often stacked and topped with sweet treats or served with a side of meat or eggs.
In North America, pancakes are usually served for breakfast in a stack of two or three, topped with maple syrup or table syrup, and butter. They are also served with other items such as bacon, toast, eggs, or sausage.
In Eastern-Slavic cuisines, pancakes may be served as breakfast food, appetisers, main courses, or desserts. Blini (Russian) or mlynci (Ukrainian) are thin pancakes, somewhat thicker than crêpes, made from wheat or buckwheat flour, butter, eggs, and milk, with yeast added to the batter.
In New Zealand, very thin, crêpe-like pancakes are served with butter, or butter and lemon, sugar, and then rolled up and eaten.
Pancakes can be made with a variety of ingredients and flavours. Here are some variations:
- Buttermilk pancakes with blueberries or chocolate chips
- Pumpkin, walnut, and whole wheat pancakes
- Ricotta pancakes with orange zest
- Banana pancakes with sour cream
- Apple and cinnamon pancakes
- Thai tea pancakes
- Spaghetti squash pancakes
- Bacon pancakes
- Chocolate chip pancakes
- Cheesecake pancakes
- Cinnamon roll pancakes with cream cheese icing
- Gluten-free coconut flour pancakes
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Other traditional American breakfast foods
Pancakes, eggs, and bacon are considered a traditional American breakfast today. However, this hasn't always been the case. In the mid-1800s, the American breakfast was similar to other meals, with middle- and upper-class Americans eating eggs, pastries, and pancakes, as well as oysters, boiled chickens, and beef steaks. In the early 20th century, Edward Bernays' marketing campaign cemented bacon and eggs as the traditional American breakfast, moving away from lighter breakfasts towards something more substantial.
French Toast
A classic breakfast dish that dates back to the 4th or 5th century. It is made by soaking bread in an egg mixture and frying it. French toast can be served in a variety of ways, such as with powdered sugar, whipped butter, sliced almonds, cinnamon sugar, fresh strawberries, or warm strawberry syrup.
Eggs Benedict
A more luxurious breakfast option, Eggs Benedict consists of a toasted English muffin with a piece of ham and a poached egg on each half, smothered in a creamy Hollandaise sauce.
Biscuits and Gravy
A classic Southern dish, biscuits and gravy is believed to have originated in the Revolutionary War period or the Appalachian Mountain region in the 19th century. It is a calorie-rich dish that was popular among sawmill workers.
Belgian Waffles
Golden brown waffles topped with fresh strawberries, whipped cream, and powdered sugar, often served with warm strawberry syrup.
While the traditional American breakfast is often associated with pancakes, eggs, and bacon, it is important to note that breakfast choices can vary across different regions and communities in the United States.
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Frequently asked questions
Yes, pancakes and eggs are considered a traditional American breakfast. Pancakes are a staple of the weekend breakfast in the US and are often served with eggs, bacon, sausage, and toast.
Pancakes have existed in many iterations throughout history. Ancient Greeks made a type of pancake from wheat, honey, and sour milk around 500 B.C.E. In the mid-1800s, middle- and upper-class Americans ate pancakes as part of their breakfast. In 1931, Bisquick made it easier to prepare pancakes with pre-made mixes, making it a convenient breakfast option for many American households.
In the early days of American history, breakfast was a meal of convenience that often included eggs and bread. In 1620, a medical writer recommended eating breakfast with eggs, bread, and butter. In the early 20th century, a marketing campaign by Edward Bernays cemented eggs as a part of the traditional American breakfast.
Other traditional American breakfast items include French toast, Belgian waffles, biscuits and gravy, and cereals.
