Fran Camaj and chef-partner Travis Lett have created what may be the quintessential LA restaurant on Abbot Kinney, complete with reclaimed barn wood, brick floors and a knockout back patio. At breakfast and brunch, they feature some of the city’s most sumptuous pancakes. Gjelina’s lemon buckwheat ricotta pancakes ($13) involve three fluffy cakes folded with lemon zest and pockets of ricotta. On top, you’ll find a tangy, cooling dollop of crème fraîche, plump blueberries, sweet-tart syrup made from blueberry compote and maple syrup, and a light dusting of powdered sugar. Dig in.
Who says Angelenos are all about egg white omelets and acai bowls for breakfast? Batter and a griddle are a terrific tag team, and LA has inventive chefs that know how to coax peak flavor from both. Come brunch time, you'll find tables sporting stacks of pancakes drowning in thick, melting pats of butter and savory maple syrup alongside cups of coffee and boozy beverages. Whether they’re made with buttermilk, berries, alternative grains or indulgent ingredients, here are 9 of the city’s best pancakes—carbs be damned.