In February, there are two days I always look forward to. The first is Super Bowl Sunday; this year, the big game will be played in New Orleans on Feb. 9. The other is National Pancake Day on Feb. 28.

There’s also Valentine’s Day, but, in my book, National Pancake Day is a bigger deal — and significantly less stressful.

Fun fact: National Pancake Day was the creation of the International House of Pancakes. So, in a sense, it’s a day not unlike Valentine’s Day, which was first commercialized by Hallmark back in 1910. Interestingly, IHOP is waiting until March 4 to commemorate National Pancake Day, which means we can celebrate twice this year.

Another fun fact: Back in the 1700s, pancakes were regularly consumed for dinner. But culinary habits evolve with time. By the Civil War, pancakes for dinner were regarded as a sad sign of culinary desperation. The dish had its place — and that place was at breakfast. Though why carbo-loading on pancakes in the morning is a mystery to me. Protein, they are not. But a morning dish they certainly are.

If you want to get your day started with pancakes topped with whipped cream, fruit and even chocolate syrup — yes, it’s a thing — there are few destinations better than a pair of restaurants that sit a block apart from each other on Whittier Boulevard. It’s sort of a pancake heaven.

Toast kitchen & bar

16435 Whittier Blvd., Whittier; 562-315-5411

The newest of them is the Whittier branch of Toast Kitchen & Bar. It not only sits in the space that used to be home to Mimosas, but the sign for Mimosas is still out front and the website is www.mimosaswhittier.com.

But Toast is Toast, with another branch on First Avenue in Whittier and yet another in Brea. Unlike most pancake joints, a third of the menu at this Toast is dedicated to cocktails, wines and beer. You want an Irish coffee made with peanut-butter-flavored whiskey with your Chocolate Velvet Pancakes, they’ve got you covered.

Actually, the choice of pancakes at Toast is more limited than, say, eggs Benedict variations, or French toast options. Where The Original Pancake House down the street is dedicated to griddle cakes, Toast is dedicated to brunch, in its many permutations. It’s a large, semi-fancy room, with flowery walls — and, oddly, steer head wall sconces with greenery growing out of them. The bar is a serious bar, with a big screen nearby.

Along with four pancakes, four waffles, five French toasts, five Benedicts and four omelettes, there’s also a chorizo burger for breakfast/brunch, along with biscuits and gravy — and a trio of steaks. You want a “country fried” filet mignon with sausage gravy and two eggs, they got it.

The toastiest dish on the menu is the avocado toast, which comes topped with three eggs and an assortment of side dishes that include, yes, toast. You want toast with your toast? You’re at the right place.

THE ORIGINAL PANCAKE HOUSE

16363 Whittier Blvd., Whittier; 562-315-5777, ophwhittier.com

Down the street, The Original Pancake House is open for breakfast and lunch — but most definitely not for dinner. There’s nothing on the menu here but traditional breakfast dishes; there are no grilled cheese sandwiches hidden in a side section, no soups, no salads.

The Original Pancake House is on a mission to serve morning meals. And dang if it doesn’t stick to its morning gospel: “Our pancakes (and waffles and crêpes and eggs) who art in heaven ...”

The very first item on the menu, under the heading, “House Specials,” is 49’er Flapjacks. For most of us, flapjack is just a retro name for a pancake. But in England, flapjacks and pancakes are kissin’ cousins, but they ain’t the same thing. Over there, a flapjack is made from a baked mix of rolled oats, sugar, butter and syrup. Pancakes are thinner, and made from milk, butter, flour and eggs.

The flapjacks are described as “chewy and tender.” They’re definitely not as thin as pancakes. But they’re not so thick as to make them into a cake. They’re served with butter and syrup. But then, so is just about everything.

The “House Specials” run to oven-baked apple pancakes, which take “up to 30 minutes to prepare.” “Ultra-thin and lacy” Swedish pancakes with “imported” lingonberry sauce. Oven-baked German pancakes. And tiny, ever-so-cute Dutch Baby pancakes, with lemon wedges.

There are 16 other pancakes, including classics like buttermilk, blueberry, chocolate chip (both single and double chips) and banana. There are Gold Rush sourdough pancakes, buckwheat pancakes, wheat germ pancakes, and “gluten-friendly” pancakes.

Tossed in with the pancakes are corncakes, made with whole corn kernels — a very tasty touch, adding some chewy texture and taste to the cakes. And potato pancakes with apple sauce or sour cream. Those I’ve known for so long as latkes, calling them pancakes seems wrong. Pancakes are pancakes and latkes are latkes. Maintaining that notion keeps balance within the universe.

The menu continues with omelettes, crêpes and egg dishes. Eggs Benedict are probably the fanciest dish on the menu. They come with a side of buttermilk or potato pancakes. There are pigs in a blanket, too. And French toast.

All of which come with a parenthetical detailing the calorie count. Which brings up this question: Who actually pays attention to those? It’s thoughtful for the menu to tell us that “2,000 calories a day” are what most of us need. That’s nice. I don’t go to Pancake Row to count my calories. I go there to enjoy.

I can always diet tomorrow.

Merrill Shindler is a Los Angeles-based freelance dining critic. Email mreats@aol.com.