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Denny's Copycat Recipes

Denny's Grand Slam breakfast is an American classic. Make it at home any time of day.

8 recipes

Denny's is America's 24-hour diner, and its menu is built for any-time-of-day comfort: the Grand Slam breakfast (you pick the components), the Moons Over My Hammy ham-and-scrambled-egg sandwich on grilled sourdough, sweet little Pancake Puppies, and a classic country-fried steak under peppered gravy. None of it is complicated; it's diner cooking. The appeal is in getting the diner details right: fluffy short-stack pancakes, eggs scrambled soft, a properly griddled sourdough, and gravy that's actually peppery. Our Denny's copycats cover the standalone buttermilk pancakes (the 2016 from-scratch recipe with real buttermilk and vanilla), the Grand Slam build, the Moons Over My Hammy, the cinnamon-sugar Pancake Puppies, and the country-fried steak with cream gravy.

Frequently Asked Questions

Does Denny's make their pancakes from scratch or use a mix?

Since July 2016, Denny's makes their buttermilk pancakes from scratch — real buttermilk, fresh eggs, and vanilla extract mixed to order. Before that they used a dry powdered mix. The change is significant: the 2016 recipe produces noticeably fluffier, more flavorful pancakes. Most old copycat recipes online predate this change and won't match the current restaurant.

What exactly is Moons Over My Hammy?

It's a scrambled-egg-and-ham sandwich with melted Swiss and American cheese on grilled sourdough. The fun name aside, the keys are soft-scrambled eggs and a buttery griddled bread. Our copycat recreates the diner version at home.

What comes on a Grand Slam?

The classic build is two pancakes, two eggs, two bacon strips, and two sausage links, though the modern build-your-own version lets you pick the components. Our recipe gives you a from-scratch take on each piece.

What are Pancake Puppies?

Bite-sized, deep-fried balls of pancake batter served with syrup for dipping, basically a sweet hush puppy. They're easy to make in a pot of oil; toss them in cinnamon sugar while warm.

How do I make tender country-fried steak?

Tenderize the cube steak, use a seasoned flour dredge with a buttermilk dip, and let the breaded steak rest before frying so the coating sticks. Finish with a peppery milk gravy built from the pan drippings.

Can I make these for a crowd?

Yes. The Grand Slam components and the Pancake Puppies both scale well and make a great weekend brunch spread.