These were epic. A generous stack of fluffy buttermilk pancakes topped with zingy lemon curd, fresh raspberries and a gingerbread crumb. The dish was supposed to come with icecream, but even as an unabashed sweet-tooth, I couldn’t quite stomach icecream for breakfast so I asked them to swap it out for their Greek yoghurt. Now I don’t want to be a backseat chef, but if I were them, THIS is how I’d be serving the dish. The yoghurt was deliciously sour - a perfect foil to the sweetness of the pancakes whilst still providing that creamy element and a more breakfasty feel. A top notch pancake breakfast. Am I saying you should fly to Sydney and drive the 5-odd hours out to Dubbo for these pancakes? Maybe!

YUM! Soft buttermilk pancakes with tropical flavours of pineapple and lime. Perfect balance of sweet and sharp.

Enormous, super filling and super delicious

These were lovely! Great combination of textures and flavours, plus just a pretty dish (matching the very girly, pretty venue). I had intended to request the addition of Nutella (which was an option on the menu) but forgot. I don’t think the dish lacked for it, though.

The accompaniments to these pancakes are superb - deliciously spiced and light, giving the dish a Middle Eastern vibe. My issue was with the pancakes themselves which were very tight textured so tasted a bit dense and dry. That’s what knocks these down from amazing to really good.

These pancakes are definitely on the cakey side, and huge! So tall! And crispy on the outside, possibly cooked in a large ring? The cream and blueberries were lovely, bacon... ok. Overall a satisfying meal (my lunch on Pancake Day)

So these did not originally come with Greek yoghurt on top and drizzled with maple syrup, those were my additions, so I feel like I may have artificially elevated how good *their* pancakes were 😆 but in fairness they were very nice pancakes themselves and the berries were lovely too.

So finally made my way here to try the famous “Soufflé Pancakes” - having heard some of the previous descriptions mention “eggy” I was a little worried I wouldn’t like them, but I was pleasantly surprised. I definitely tasted the eggy flavour @timothy mentioned, but as I got quite a strongly flavoured/topping-heavy version, any egginess was masked by the delicious yuzu cheesecake topping and blueberry compote. Overall I definitely enjoyed them, but unlike the other pancake meals on my list, I was still hungry afterwards, so they lose some points for that.

I asked if they could swap out the “Vanilla cream” for Greek Yoghurt; “We don’t have Greek yoghurt” came the reply. I pointed out that Greek Yoghurt was listed as an ingredient on another dish so they must stock it; he checks back with the kitchen and informs me that despite what it says on the menu, they use sour cream, not Greek Yoghurt. So weird, especially as a different Breakfast Club branch gave me a whole side dish of Greek yoghurt to feed to the baby, so I don’t know what the deal is with Croydon branch... So I was stuck with vanilla cream which was ok, but I would have preferred yoghurt. The pancakes were good though, very filling (I couldn’t finish the stack) and a good amount of berries and cream.

In a decade of BC frequenting, this is the first time I’ve ordered the All American! First the pros: Tasty sausage; crispy bacon; nice fried potatoes Cons: Their poached eggs taste watery (I had this complaint last time) and you end up with the weird syrup-on-eggs conundrum It’s all a bit beige, I’d love to see something green on the plate, but then I guess you have a syrup-on-spinach/eggs/salad conundrum! Insufficient maple syrup. I was left with dry pancakes by the end.

The buttermilk pancakes are fluffy and the bacon crispy, but these felt a bit basic - they could do more with the accompaniments.

I was impressed by the structural Banana-berry-pancake tower they created, but otherwise these were pretty disappointing. Again lacking proper toppings - needed a soft/creamy element because the pancakes can otherwise be pretty dry on their own. I would have liked yoghurt, cream, even a pat of butter to melt on top. They also had “pancake syrup” of unknown origin/recipe instead of maple syrup. This mystery syrup was very viscous/thick and just tasted like pure sugar.