IHOP Introduces Three Types of Sweet Cream Topped Belgian Waffles

 

IHOP Restaurants are giving waffles lovers—and all breakfast lovers—a reason to rejoice by introducing a new, scrumptiously sweet and creamy variation on the classic waffle:  the Sweet Cream Topped Waffle.

This new twist on one of IHOP Restaurant’s most popular breakfast items offers guests a delicious IHOP Belgian waffle, made to order to be crispy on the outside, soft and tender on the inside and topped with a slightly cooled silky vanilla cream and fruit.

“Waffles have always been an important part of the IHOP heritage and as we’ve done with our Brioche French Toast and Signature Pancakes this year, we’ve found a way to bring this beloved favorite to a completely different level,” says Natalia Franco, senior vice president, Marketing, International House of Pancakes. “We’ve given our guests three new tasty ways to indulge their craving for something sweet. The combination of our warm, crisp, thick waffle, our velvety cream, and any one of our fruit toppings is a taste sensation you’ll have to try to believe! ”

 IHOP Sweet Cream Waffles are available in three varieties:

  • Berries & Cream Belgian Waffle – A traditional thick and crispy Belgian waffle topped with vanilla cream, whole blueberries, sliced glazed strawberries, and finished with powdered sugar.
  • Cherries & Cream Belgian Waffle - A traditional thick and crispy Belgian waffle topped with vanilla cream, sweet black cherries, drizzled with dark chocolate sauce, and finished with powdered sugar.
  • Bananas & Cream Belgian Waffle - A traditional thick and crispy Belgian waffle topped with vanilla cream, sliced bananas, honey-roasted pecans and finished with powdered sugar.

IHOP’s Sweet Cream Topped Waffles will be available in restaurants for a limited time beginning July 22 through September 8. They can be ordered as a separate menu item, or as a half waffle with one of IHOP famous two-egg any style made to order combo breakfasts, all served with hash browns.    

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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