Kathie & Dennis

Polly’s Pancake Parlor
Nationally famous pancakes

“The land that Polly’s sits on was settled in the early 1800’s by Brigham Hildreth. He ran it as Hildreth Farm and also ran his cobbling shop on the property. In 1938, during the great depression, the family devised a way to highlight their maple products by opening up a tearoom and serving pancakes, named after Pauline “Polly” Taylor.

Today, the company is still in the family & run by Polly’s great-granddaughter, Kathie, and her husband Dennis. The original menu has been greatly enlarged to include Buckwheat, Cornmeal, Oatmeal Buttermilk, Gingerbread, and Whole Wheat pancakes and waffles which are varied by combining them with blueberries, walnuts, coconut, or chocolate chips, along with daily pancake specials such as carrot cake or lemon poppyseed

We use no prepared mixes. Our pancake batters are prepared from the original recipes from the flour on up. We use the best ingredients obtainable in an effort to serve the lightest, fluffiest pancakes possible. Our whole Wheat, Buckwheat, Oatmeal Buttermilk, and Cornmeal Pancakes and Breads are made with organically grown grains, which we stone-grind ourselves on the premises. Whole Wheat is high-protein, hard spring wheat. For dessert, we serve a choice of fresh fruits in season, plus homemade pies, apple crisps, and other baked goods. We serve fresh eggs, any style, and the best coffee you ever had, made with our pure fresh mountain water.

People travel from all over the US to visit Polly’s—even by helicopter! We hope you can come to visit us in Sugar Hill, New Hampshire, but until then, we hope you enjoy our pancakes at home.”