These IHOP pancakes are literally restaurant-worthy. They have a slight crisp and perfect fluffiness with the most delicious flavor. You'll want to make these over going to the restaurant every time!
I grew up going to IHOP with my family, and I always ordered a giant stack of pancakes smothered in maple syrup, of course. It was my favorite place to go for breakfast, and I still think they have some of the best pancakes you can get at a restaurant chain. So I had to try recreating them at home, and they turned out amazing!
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Why You'll Love This Recipe
Better than the IHOP version. Soft and fluffy inside with a slight crisp and sweet buttermilk flavor, these are the perfect pancakes. Even my wife, another die-hard lover of IHOP, agrees this homemade recipe is better than the OG version!
Easy to customize. IHOP offers a on of pancake flavors, so you can use this as a base recipe and make any creation you want! Mix some chocolate chips or blueberries in the batter, you can top them with fresh fruit, or bananas, walnuts, and dulce de leche. The options are endless!
Your family will love them. This is a kid-approved recipe that will be a popular breakfast or brunch with everyone. Don't be surprised if your family requests these every weekend!
Ingredients You'll Need
- Flour- all-purpose flour works best.
- Buttermilk- for that nostalgic flavor.
- Butter- melted and preferably unsalted.
- Baking soda and baking powder- to make the pancakes light and fluffy.
- Salt- just a pinch if using unsalted butter.
- Sugar- for a hint of sweetness to elevate the flavor.
How To Make IHOP Pancakes
Step 1: Mix the ingredients. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In another bowl, beat the eggs with the buttermilk and melted butter.
Step 2: Combine. Working in batches, add the wet ingredients to the dry ingredients and mix until you have a smooth batter with no lumps remaining. Allow the batter to rest at room temperature, uncovered, for 15 minutes.
Step 3: Cook. Heat a large skillet over medium heat or preheat a griddle to 350°F. Lightly grease the pan with butter or nonstick cooking spray, then spoon about ¼ cup of batter into the hot pan. Cook the pancakes on one side until bubbles form, and the bottom is lightly golden brown. Then, flip and cook them on the other side for another minute.
Step 4: Serve. Once you cook all of the batter, serve warm with butter, honey, maple syrup, or whatever toppings you prefer, and enjoy!
How To Store and Reheat Leftovers
In the fridge: If you have leftovers, wrap each pancake in aluminum foil or plastic wrap and store it in the fridge for about 5 days.
In the freezer: Transfer the wrapped leftovers to a freezer-safe bag, and you can freeze them for up to 3 months.
Reheating: I like to just microwave an individual pancake for about 15 seconds on each side. It makes them nice and soft. If you're reheating a bunch, put them on a wire rack on top of a baking sheet and warm in the oven at 350°F for about 5-7 minutes.
More Copycat Recipes To Make For Breakfast
- Cracker Barrel pancakes
- Cracker Barrel hashbrown casserole
- Starbucks lemon loaf
- Denny's pancakes
- McDonald's pancakes
- 2 cups flour
- 2 cups buttermilk
- 2 eggs
- 4 tablespoons melted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons sugar
- Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
- In another bowl, crack the eggs, add buttermilk and butter, then whisk to combine.
- Add the buttermilk and egg mixture into the flour, and then mix it up until everything is smooth and you do not have any clumps in that batter. Allow the batter to rest, uncovered for 15 minutes.
- Heat a pancake pan over medium heat or preheat a griddle to 350°F. Lightly grease the pan with butter or nonstick cooking spray. Spoon the batter (about a ¼ cup) into the hot pan.
- Cook the pancakes on the first side until bubbles form on the tops and the bottoms are golden brown, for about 1-2 minutes. Flip and cook for another minute. Repeat with the rest of the batter.
- Serve warm with butter and maple syrup.
Do not overmix the batter. Only mix until it just comes together.
Be patient and let the batter rest before cooking for the best texture.
Make sure the pan is heated before you start cooking the batter.
Scoop a half cup of batter for larger, fluffier pancakes.
Serving Size:1 pancake
Amount Per Serving: Calories: 111Total Fat: 3.9gSaturated Fat: 2.2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 29mgSodium: 288mgCarbohydrates: 15.8gFiber: 0.4gSugar: 3.8gProtein: 3.3g