What is a breakfast joint without the classic griddlecake? At Matt’s Big Breakfast, this classic is always a popular item.
Matt’s signature griddlecakes are no frills, 100 percent made from scratch and mixed by hand day in and day out. No bananas, chocolate or whipped cream. Just real ingredients and griddle-cooked until golden.
“To this day, even though we are a super high-volume busy restaurant, we still mix the batter by hand and never compromise on our ingredients,” said Matt Pool, the proud owner and namesake behind Matt’s Big Breakfast. He crafted the perfect recipe with his wife, Erenia, years ago in their kitchen.
“There is not one difference in the process today than when we poured the first one on the griddle 11 years ago.”
The fluffy, buttery, light griddlecakes are never made from generic ingredients and the attention to detail shows. Matt’s griddlecakes are made using King Arthur flour, Rumford baking powder, cage-free eggs, whole milk, real butter and sea salt. Those six ingredients whisked together hundreds of times each morning have always stayed the same.
And they always will.
To top it all off, drizzle the 100 percent real maple syrup over the top. They syrup is served hot, so it melts the butter before the first bite.
“The really cool thing about having a restaurant that has been open now 11 years is seeing people come in, literally, when they were little kids for the griddlecakes and continuing to order them as adults,” Matt said.
“They are one of the ultimate comfort foods and are kind of nostalgic that way.”
While the griddlecakes alone would be enough to satisfy tastebuds, Matt suggests pairing them with a side of thick-cut bacon, which is crafted by The Pork Shop, a small local butcher in Queen Creek, Ariz. Better yet, order them as a plate to share with the table and try one of their savory breakfast options.