Crepes/pancake toppings.

Brit in Texas here. If true crepes available then lemon juice and sugar and rolled. If pancakes then butter and real maple syrup. And I do like sausage and bacon right there on the plate too.

Butter and yes, we have real maple syrup too!

Mares eat oats.

B3

Lemon juice sounds very odd (to an Ohio American) - here it would be raspberry jam and powdered sugar

Yeah as others have said in the US real maple syrup or "pancake syrup" but my Dutch grandma taught me the sugar and lemon juice, hmm hmm good

Aaron Nadler

Bacon. Because everything tastes better with bacon.

Lyall Moffitt

Lots of butter, then maple syrup - in the case of my diabetic ass, a syrup made without sugar but WITH natural maple flavor, because anyone with functional taste buds knows the real thing tastes so much better. Alternately - butter and my home-made no-sugar-added raspberry jam.

I like brown sugar and lemon juice on pancake day. I also like maple flavour syrup, not actual maple syrup (I’m British, not Canadian).

Gadgetman

Australian Here: My family hava a large meal of Pancakes every few months. Traditionally use the following Pancake toppings (all laid on on a lazy susan in the middle of the table). Sugar and Lemon Vegemite Peanut Butter Golden Syrup or Honey

Loscha

Raspberry Jam With A Shot Of Adafruit

In the Netherlands it's mostly sweets, sugar and jam. But bacon and cheese are very common too. It's usually eaten as dinner, as breakfat is not really a meal here. Long ago I was living in a neighbourhood where at the end of the month, some days before payday, pancakes were the only thing some families could afford. Children were not very fond of pancakes there :-).

Crepes in our house can be covered in butter and maple syrup like a pancake or even a fruit compote like strawberry or blueberry.

Different kind of jam is quite common in Norway, and also just plain sugar. Not uncommon here is that brown goat «cheese» (which can be argued is not strictly a cheese, but rather more caramelized milk) too, but I don’t think you’d find that much outside Norway. I like it, though. I have also gotten served pancakes with bacon a couple of times.

Lemon and sugar is also tradition in Ireland. Though sweeter toppings are becoming the thing, as are actual pancakes (rather than crepes). Way better though, was last thursday - Fat Thursday, the polish version of pancake tuesday, where the traditional food is basically giant delicious rose-hip jam doughnuts :D I may have bought 90 of them for the office...

Mark Dennehy

America also uses Maple Syrup. We don't get much golden syrup over here, but I'm thinking it would be pretty good. I've also had syrups made from Berries (blueberries, blackberries, strawberries) on pancakes. Other toppings include fruit slices (bananas, strawberries), Jams and Jellies (preserves, not Gelatin), Honey, and confectioner's sugar. I'm pretty relaxed about my pancakes, so... pretty much anything works.

Brendan Meteer

My wife apparently likes peanut butter on hers. How did I not know this?

I'm gluten intolerant and would love to be able to eat a pancake with any of these toppings! 😧

A staple for us growing up was a couple pieces of bacon slathered with Aunt Jemima syrup. As I got older I enjoyed fruit flavored syrups like blueberry and raspberry. Now that I'm an old guy.......pat of butter and a little maple syrup.

Update: my maple syrup is from NY. Had four pancakes now, with blueberry, syrup & one with serrano ham. I'm so relaxed now. Is that what heroin feels like?

In the Netherlands: strawberry jam, sugar, syrup (the 'stroop' from 'stroopwafels'), nutella, but also savory pancakes, with cheese and/or bacon, paprika, etc.

Paul Schuur

Tonight I'll go with (a)Canadian maple syrup, (b)Jam (whatever's in the fridge) and (c)Parma ham or Serano ham (one of those options each on one pancake, not all together). I also like maple syrup and coconut flakes as a topping

Rhode Island native and current Seattle resident: When we make American Pancakes, it's usually butter and pure maple syrup. When we make sweet crepes, it's usually jam or a homemade fruit compote that goes on them. Once in a while, we'll have Nutella in the house and use that on the crepes. We've also been known to make savory crepes with all sorts of veg and meet in them.

ducksauz

I'm not sure how common it is in the USA, but we find that putting white chocolate chips and finely diced peaches into the batter is great when topped with 'regular' syrup.

Corpus Christi-I personally like a sunny side up egg,salt & pepper and Tabasco or your favorite hot sauce.

In Denmark, either jam or ice cream would be the traditional toppings. Sometimes sugar with lemon juice like you guys do. Or Grand Marnier or a similar liqueur if we're feeling really fancy.

South Derbyshire (with French influence) Lemon and sugar and/or Grand Marnier orange liqueur.

Dave Davies

Tucson, Arizona - maple or blueberry syrup with a half dozen, whole, black, blue, or raspberries on top.

A bit north of Atlanta, but not like most folks in the former penal colony: a scoop of whipped butter, and drizzle Irish Mist (perhaps left in the freezer overnight) as copiously as others would pour syrup.

Not norwegian, but this is obviously the correct answer (well, not the kids bit but the rest).

America. For myself, just real maple syrup. Fresh sliced sweet fruits are common like strawberries or maybe preaches (I wouldn't know if this is actually good, raw fruits like those are excruciatingly bitter to me), or whole small berries like blueberries, often with powered sugar. Butter is also common in conjunction with any of the others.

Kadah

Peanutbutter and butter, syrup. My dad did those 3 then sprinkle with white sugar growing up. Usa Usa. Merica

US We love Maple syrup too, but here in Florida We usually have to settle for Aunt Jemima or Mrs. Butterworth's. (corn syrup)

Paul Malloy

In the area of the US that I am from, the Hudson Valley of New York, we have maple syrup and butter on our pancakes. I will miss this when I move to the Netherlands, where they have all sorts of things on their pancakes, like ham, bacon (spek), cheese, mushrooms, onions, and too many other things to mention. These Dutch pancakes are something between an American pancake and a French crepe.

Rocco Rizzo

In Maryland, USA we have a local syrup called King Syrup, made in Baltimore. I live on the eastern shore of the Chesapeake Bay, also known as the Delmarva Peninsula. King Syrup is a very viscous corn syrup, and is popular on pancakes here. During World War II, sugar was rationed in the US and, for most the war, King Syrup was the only sweetener readily available to my parents.

Appelstroop, which translated to English is apple butter. Apparently it's not so common in the Anglosaxon world. I try to find the real stuff that is made with 100% apples/pears. The cheaper brands add sugar beets. It is excellent. Especially good on pancakes that have embedded strips of bacon..:)

white sugar and lemon juice in Australia

Steven Cox

Bananas and soft-scoop vanilla ice cream :D

Steve Engledow

nz here.. one thing my wife and I sometimes do is blueberries and maple syrup.. but lemon + sugar + icing sugar is a good one my dad makes, or just plain maple syrup + icing sugar. roll em up if they're crepe style, lots of layers of topping :)

Blair Harrison

In Norway the most common are jam, sugar or, when eaten for dinner, bacon. Nut or chocolate spreads are also common, mostly with kids. Personally I prefer jam and "rømme" (a sort of sour cream) or honey and lemon juice.

Thor Syvertsen

Strawberry jam and/or a sprinkling of white sugar is probably the most common here in Finland.

In Indiana USA, we have acres of sugar maple trees, so it is home made maple syrup on my pancakes.

Here in Croatia, the most popular crepes fillings are any kind of jam, nutella, mix of cottage cheese, sour cream and sugar and one of my favourites, ground walnuts and sugar.

1/4 inch of Clotted cream and a Drambuie chaser to help cut the fat for the sake of my health. Joking aside, "In my house I can do whatever I am told." For me lemon and honey for me home made Blackcurrant jam for SWMBO My non Shrove pancake day it would be Hoisin sauce, cucumber, thin slivers of spring onion [1] and a crispy duck pancake ready meal (or do my own). [1] need to wash the hell of of the slivers of spring onions in the UK or they will override the other flavours. Has anyone got one of those crepe makers with the domed nostick top our is over 20y old and did not have instructions. You make your batter and pour it on a plate and then when the light goes out on the crepe maker you turn it upside down and lightly dip it in the batter (Note you can't oil it first) then partway through cooking ease crepe off and cook the other side. We used to do this at the dining table for a bit of fun and to slow down the guests since they would given a change empty a large Nutella jar and the Blackcurrant jam to go with it. It looked a bit like this, this pages tells you how to use it <a href="https://www.ebay.co.uk/itm/The-Delimano-Electric-Pancake-Crepe-Maker/163539677818" rel="nofollow noopener" target="_blank">https://www.ebay.co.uk/itm/The-Delimano-Electric-Pancake-Crepe-Maker/163539677818</a> John

John Harrison

It has to be real lemon juice and sugar. As simple as that

Neil Tonks

Not sure if I can speak for all of Germany but usual toppings are: sugar, a sugar cinnamon mix, Nutella, at fairs stands offer crepes with different kind of "Kinder" products (the chocolate not the children) and I personally like a more hefty umpf with bacon and ketchup. Sometimes even bacon, ketchup and cheese,.

Tim Albers

Pure maple syrup (from Canada or Vermont) is preferred here in this Oregon household.

Rand Gray

american would be either maple or a fruit syrup most of the time (chokecherry for me when i can get it)

juenger1701

aussie here i know we have whipped cream and strawberries

Trevor Fox

Here in Canada maple syrup absolutely, never without the stuff, but a common second place is dark brown sugar and lemon juice as a paste. Lately I've taken to crushing up toasted pecans in the batter, and of course the pan must be liberally coated in butter.

Oileanach

The most "American" option would probably be bacon, but the truth is it's whatever you want. I see some kind of fruit and whipped cream quite frequently though. Mostly strawberries.

Golden syrup is high fructose corn syrup crap! In the US I use grade A amber maple syrup or sometimes if I’m at a shitty dinner and they only have th pe golden crap I’ll use honey in a pinch. I’m weird so I’d also go for peanut butter with banana slices or some kind of fruit in syrup like strawberries or blue berries.

Well it depends for me plain pancakes get butter and maple, if I have the time to make it I'll often make a vanilla bean pancakes with vanilla butter, powdered sugar, and black cherry syrup.

James Wolfe

I buy big jugs of organic maple syrup, and use it for a lot of things....pancakes, tea sweetener, throw some in with grain alcohol and oak chips for whiskey, waffles, crepes, ice cream topping, and while enjoying maple syrup I think, "another one that escaped being in a hockey stick".

Texas here. I generally have maple syrup and butter on them. The choice of toppings is endless though. One grand father of mine prefered honey, while my mom's dad liked black strap molasses (Oogy oogy oogy!)

Real maple syrup for me on pancakes (Mid-Atlantic area, USA). Never that fake crap. I may be spoiled because my wife's family is from upstate NY and we can get really good maple syrup pretty easily. Sometimes we'll cook down some frozen berries and turn that into a syrup for pancakes and waffles. Occasionally I'll be in the mood for a more savory option and use just butter. I do have to say Nutella on crepes is pretty awesome, but we never keep it in the house for some reason.

Leigh Koven

We got a lotta maple trees here in Minnesota as well. I'd go with David Griffths answer, but my wife likes Lingonberry jam, my kids go with maple or mixed syrup.

Mike Bird

I was wondering if someone would use cinnamon.

Big Clive

steak and eggs for me please...

Michael Thompson

I've never even heard of chestnut spread. Is it sweetened?

Big Clive

Canada here. Butter, peanut butter and maple syrup.

The Griffiths Family

<a href="https://www.ihop.com/en/menu/" rel="nofollow noopener" target="_blank">https://www.ihop.com/en/menu/</a>

Here in my part of Donegal, we used to use butter, sugar, lemon, golden syrup , cheese, left-over bolognaise sauce, marmite. Was really a case of "I'm doing a load of pancakes, get whatever you want on top of them", I haven't had a proper pancake since my mum passed away. It's just not the same anymore.

John Carr

3rd generation Scandinavian American here. We do Swedish Pancakes (virtually crepes) in my family. They get buttered, sprinkled with white sugar and cinnamon, then rolled up.

IMO, best crepe topping is lemon and butter. Best pancake topping is lemon juice and powdered sugar.

Andrew Sloniger

I'd be remiss if I didn't mention the unholy invention that is the McDonald's McGriddle. It's like a American biscuit-sized maple-flavored pancake bun containing the usual contents of a McMuffin/McBiscuit. I have to admit they are pretty good, but you feel kind of nasty afterward... like after eating one of those cones of fries and mayonnaise in Amsterdam.

USA is mostly pancakes with maple syrup and/or butter. Different regions have their own variants beyond that. We do have "Fake" maple syrups which are generally corn syrup with maple flavoring added (gross IMO). Not the same as the invert sugar based golden syrup you get in the UK.

Anonymous

Ketchup on the home fries or hash browns! Sorry!

I made pancakes last week with a youth group I volunteer at, and one kid made a pancake containing orange squash and a whole uncooked apple. Beat that!

mikenco

In the US the usual topping is butter, "real" maple syrup, cut fruit or pie filling style fruit, and - if you are feeling fancy - some confectioners (powdered) sugar. Maple syrup is expensive, though, so most people buy the maple-flavored fake syrups. Kids almost universally will go for some whipped cream.

In the Colorado mountains we prefer Boysenberry and maple syrup.

Well, golden syrup or sometimes molasses are common in the southern USA, but in general pancakes get maple syrup and butter nationwide. Some people like fruity toppings like compote or jam and whipped cream. Chocolate syrup gets mention, too, and pecans and honey. Pancakes go six ways to sunday down here. Crepes can be a different story -- for dessert they're frequently rolled up with whipped cream and jam, but I've had them with whipped jalapeno cream cheese, too. Chocolate crepes with whipped cream or a creamy almond-flavored filling is pretty good. I've had lunch crepes with sliced ham and cheese that were divine. There are almost as many choices for lunch crepes as there are sandwiches, but avoid wet vegetables like fresh lettuce or tomatoes or onions, because when you fold everything together the water can soak into and weaken the crepe enough that it falls apart. Sounds like you have a lot of exploring and fun ahead of you!

BACON!!! and maple syrup. My wife likes a row of chocolate melted and then folded in half.

When I was a youngster, we often had pancakes with hot chocolate pudding on them. This was when pudding had to be cooked and was not the instant kind that came later.

George Cohn

Generally Maple syrup here in NYC, out some sort of fruit preserve to be whimsical, but often we get flavored corn syrup at fine institutions such as diners. The bigger debate is what goes on the sausage on the side. Any properly civilized human being will use either syrup or nothing, and only a subhuman wretch would have ketchup in their home, never mind on the breakfast plate.

Jason Brinkerhoff

In US of America it's mainly pancakes with maple syrup. And butter. Crepes aren't much of a thing. When eating out they usually serve the pancakes with a little scoop of butter-ish on top, made with a mini-icecream scoop. There's also flavored syrups like blueberry, raspberry, etc. Never seen golden syrup when eating out.

Nani Isobel

Yep, maple syrup on pancakes. My wife makes dutch pancakes (more like crapes). She puts icing sugar on those.

That was exactly my thinking, I being from New England in the US. BTW, my parents were depression children, and consequently my mother would often make syrup from corn syrup and maple flavoring even though maple syrup was all around us. It was a nice treat. We weren't poor, they were just very frugal. Crepes were some snobbish thing from New York.

Maple syrup (the REAL kind) or butter on top, various fruits or chocolate inside or on top (blueberries, strawberries, maybe banana, etc) with whipped cream to go with only the fruit. Gearing up for Shrove Tuesday are you?

crepes get some powdered sugar, aka confectionary sugar, and whipped cream. Somethimes covered in fruits like strawberries, bananas and blueberries. Pancakes sometimes get chocolate syrup, honey, golden or maple syrup. Also sometimes with fruit on top.

By the way, the "international" part of the name comes from when they sold crepes, calling them French or Swedish pancakes depending on the toppings. They also had Spanish omelets, and perhaps a couple of other things of that sort. Americanized foreign foods.

Scotland. Sugar and lemon juice, yes. There used to be a restaurant in St Andrews called the Pancake Place, but I never went there myself.

Stephen King

Apparently many Americans prefer fake maple syrup [ <a href="https://www.myrecipes.com/extracrispy/what-is-in-fake-maple-syrup" rel="nofollow noopener" target="_blank">https://www.myrecipes.com/extracrispy/what-is-in-fake-maple-syrup</a> ] but I would much rather have the real thing from Vermont or Canada.

America - Northeast - butter and maple syrup on pancakes. This is the season for fresh maple syrup. Cartwright's Maple Tree Inn - near your friend Eric O at South Main Auto - is only open February 12th through April 14th. They serve pancakes and fresh maple syrup all day long. People (me!) drive hours to get there and wait in line to pack in as many cakes as possible.

My wife said she enjoyed raspberry jam and granulated sugar when she was liv in Norway

Canada - Yup, maple syrup (not that horrible 5-10% maple + rest sugar water...) BUT crepes are a different matter all together... I traditionally would put berry type fruit (strawberries, raspberries, blackberries, or my favourite, sour cherries) and whipped creme (real 35% creme whipped with at high speed, NOT the stuff in a tub from the grocery store)

In the US I always seem to see a crepe used in almost the same fashion as a flour tortilla. So a lot of crepes wrapped around things like spinach and cheese, or fruits and jams/jellies. Typically they are served for breakfast with fruit compote of some sort inside them. Sometimes with powdered sugar on top, sometimes syrup, something nothing.

Fresh fruit (especially strawberries when in season) is a popular topping in Australia. Having Bacon and Eggs on pancakes rather than toast is also relatively popular. 50/50 when it comes to golden syrup or maple syrup, although a lot of people use the horrible imitation maple syrup.

Michael Buchan

IHOP (International House of Pancakes) is an American cultural icon. Though it is not "down home" pancakes, it is reflective of American taste. Their menu, here, will give you an idea of what people like to eat. <a href="https://www.ihop.com/en/menu/pancakes" rel="nofollow noopener" target="_blank">https://www.ihop.com/en/menu/pancakes</a> At home, many people eat maple syrup, or golden syrup, and there are regional variations. As an aside, I have my Law of Breakfast Potato Granularity that states the size of breakfast potatoes is directly proportional to the distance from the equator, This may be a North American law, or it may be universal, I don't have enough data.

I wish I could get cloudberry jam in the US. Ikea has it, but it's probably not the greatest quality.

David K

Sweden: whipped cream and jam, sometimes ice cream.

Golden syrup is not a normal thing in the USA, but maple syrup is the most common thing to put on pancakes. Butter is also routine. Getting fancier, fruit in various forms (jam, compote, slices, whole blueberries). Chocolate syrup. Nuts.

Kevin Reid

Lemon Juice and Sugar - the only topping for me. BBC has some interesting topping ideas in an article they just published. <a href="https://www.bbc.com/food/techniques/articles/easy-pancake-ideas." rel="nofollow noopener" target="_blank">https://www.bbc.com/food/techniques/articles/easy-pancake-ideas.</a>

Kevin Leah (AKA Zoinks!)

I enjoy peanut butter and Maple syrup together on my pancakes.

Here in France (or at least in my family), it's usually Nutella, sugar, jam, honey, chestnut spread but that's a very regional thing, or if you want savoury crêpes then ham, Swiss cheese, fried eggs, crème fraiche, mushrooms

TomArnd

We don't really do crepes in the USA. When we do, we just steal topping ideas from other countries. For pancakes, butter and table/maple syrup are common. Fruit (strawberries, blueberries, banana, etc) with whipped cream. Chocolate chips, chocolate syrup, powdered sugar.

David K

Russia: sour cream and sugar/jam. Or savoury, with salted salmon or caviar/roe and optional sour cream.

Lingonberry, cloudberry or strawberry jam and whipped cream (Finland).

America - I prefer fruit jam on crepes. Butter and maple syrup for pancakes. I don't eat either very often. If the syrup is that nasty artificial stuff I will just have butter on the pancakes.

Mark Trombley

I like cream and strawberry Jam (Jello for the Americans) = YUM!

Nuts 'n' Proud