IHOP Brings The Heat In Twitter Feud With Denny's

"Spoken like 2nd place."

All is fair in love and pancake wars.  

IHOP and Denny’s recently got into a little Twitter beef over which breakfast joint is the “original gangster” of pancakes. It all started when IHOP tweeted this: 

Denny’s responded with a cheeky line ― “wait what’s OG mean”― and a picture that proved it was five years older than IHOP: 

IHOP fired back with a line reminiscent of the great Ricky Bobby line, “If you ain’t first, you’re last”:  

People on Twitter quickly declared IHOP the winner of the Twitter fight:

While some insisted other chains were better:

IHOP came through again when someone dared suggest that Huddle House was better: 

Though IHOP may have won this round, let us never forget the greatness of this Denny’s tweet from March of this year that took us all on a wild philosophical ride. Follow the tweet’s instructions to find out why: 

The HuffPost Lifestyle newsletter will make you happier and healthier, one email at a time. Sign up here.

Our 2024 Coverage Needs You

As Americans head to the polls in 2024, the very future of our country is at stake. At HuffPost, we believe that a free press is critical to creating well-informed voters. That's why our journalism is free for everyone, even though other newsrooms retreat behind expensive paywalls.

Our journalists will continue to cover the twists and turns during this historic presidential election. With your help, we'll bring you hard-hitting investigations, well-researched analysis and timely takes you can't find elsewhere. Reporting in this current political climate is a responsibility we do not take lightly, and we thank you for your support.

to keep our news free for all.

Support HuffPost

Before You Go

This Is Why Your Pancakes Never Come Out Fluffy
You're Using Last Year's Ingredients(01 of03)
Open Image Modal
We're not saying you need to turn your kitchen into a science lab, especially before 9 a.m., but it pays to remember that there is some chemistry going on when you combine one of pancakes' dry ingredients (baking powder) with the wet ingredients. Baking powder contains baking soda, (code name: sodium bicarbonate) and a dry acid (cream of tartar or sodium aluminum sulfate). When you add milk and egg to it, the ingredients react and form bubbles of carbon dioxide, and those bubbles are what give pancakes their height. To get the most bang from your baking powder's buck, says Joy Wilson, whose new book is Joy the Baker Over Easy, make sure your baking powder is new. Not-so-fresh powder isn't as effective and won't give your cakes as nice a boost. She replenishes her supply every two months, or so (and uses the old stuff to brighten her laundry). (credit:Geo-grafika/iStock)
You're Using Plain Old Milk(02 of03)
Open Image Modal
If there's one other ingredient that can give your pancakes bounce, says Wilson, it's buttermilk. The stuff isn't actually fattier than regular milk, but it's cultured, which makes it thicker and more acidic. The reaction between its acid and the baking powder's base gives you results that blow away anything that could happen with regular milk. Wilson also likes buttermilk's thickness and viscosity, which make the pancakes tender. (Though, if you're in a pinch, you can improve upon milk by adding a little lemon juice to it, or using a mixture of whole milk and plain yogurt, she says.) (credit:VDex/iStock)
You're Not Letting It Rest(03 of03)
Open Image Modal
We've heard it all when it comes to mixing the batter -- Use a whisk! Use a spoon! Use a blender! -- but Wilson swears by the whisk. The tool helps her break up any lumps of dry ingredients, and she really gets in there, whisking for a full two minutes and checking to make sure she hits the bottom and sides of the bowl (lumpy pancake batter equals lumpy pancakes). But then, and this is crucial, she stops. She sets the table. She gets out the maple syrup and butter. She heats up the griddle. Once a good 10 minutes have passed, Wilson pours the batter into the pan. The reason for this pause, she says, is to let the ingredients fully combine and thicken to the right consistency that's pourable but won't spread all over the pan -- and makes pancakes that are perfectly pillow-like.

Get the recipe: Happy Birthday Pancakes
(credit:Jon Melendez)

HuffPost Shopping’s Best Finds

MORE IN LIFE