IHOP Pancake Recipe

Craving those iconic, fluffy IHOP pancakes at home? This copycat recipe brings the same soft, buttery goodness right to your kitchen. With a few pantry staples and a secret touch of buttermilk, you’ll have golden pancakes that taste just like the real deal—perfect for breakfast, brunch, or even breakfast-for-dinner!

Ingredients List

– 1¼ cups all-purpose flour
– 1 egg
– 1¼ cups buttermilk
– ¼ cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 2 tablespoons melted butter
– ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 2: In a separate bowl, beat the egg with buttermilk, melted butter, and vanilla.

Step 3: Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix—lumps are fine.

Step 4: Let the batter rest for 5–10 minutes to help it fluff up when cooked.

Step 5: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

Step 6: Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1–2 minutes until golden brown.

Step 7: Serve hot with butter, syrup, whipped cream, or your favorite toppings.

Cooking Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Servings

Makes 6–8 pancakes (3–4 servings)

Nutritional Information (approx. per pancake)

Calories: 130
Carbs: 17g
Protein: 3g
Fat: 5g

Storage Instructions

Store in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or toaster. Pancakes freeze well for up to 2 months.

Pairings/Suggestions

Pair with crispy bacon, eggs, or sausage for a classic diner-style breakfast.
Add blueberries or chocolate chips to the batter for variation.

Seasonal Relevance

Perfect for cozy winter mornings, weekend brunch, or holiday breakfast spreads.

Conclusion

This IHOP-style pancake recipe delivers soft, fluffy, restaurant-quality pancakes every time. Easy to whip up and endlessly customizable, it’s a go-to breakfast that brings comfort and satisfaction with every bite.

FAQs

Q1: Can I use milk instead of buttermilk?
Yes, but for best results, add 1 tablespoon of lemon juice or vinegar to 1¼ cups of milk and let it sit for 5 minutes before using.

Q2: Can I make the batter ahead of time?
It’s best to cook the pancakes fresh. If needed, prepare the dry and wet ingredients separately and combine just before cooking.

Q3: How do I make them extra fluffy?
Letting the batter rest before cooking and not overmixing it are key to fluffy pancakes.