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IHOP Pancakes Copycat

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Plump and pillowy, IHOP Pancakes copycat is just as tasty as what you’d find in the restaurant yet costs a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.

Plump and pillowy, these IHOP Pancakes copycat are just as tasty and delicious as what you'd find in the restaurant yet cost a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.

I usually don’t go to bed until almost dawn so it’s always a struggle for me to wake up before 10:30 AM. The only time I willingly get out of bed earlier than that is when G and I make a morning trip to IHOP for pancakes. I mean, really. Fluffy pancakes drenched in butter pecan syrup, a couple sides of crisp bacon, and a fresh pot of piping-hot coffee, who wouldn’t, right?

We used to do these delicious breakfast runs at least once a week, up until the beginning of this year when we decided to be more conscientious about our spending and limit our eating out. Nowadays, when we want our pancake fix, I make them from scratch based on an IHOP pancakes copycat recipe I found on Pinterest months ago and which quickly became a favorite in our house.

Seriously, you guys, if you’re looking to replicate the buttery buttermilk pancakes the restaurant is known for, these IHOP pancakes copycat won’t disappoint! They’re just as tasty and delicious as the original yet cost a fraction of the price.

Look at ’em! Plump and pillowy, they’re like sweet heaven on a fork!

Plump and pillowy, these IHOP Pancakes copycat are just as tasty and delicious as what you'd find in the restaurant yet cost a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.

This IHOP pancakes copycat recipe serves about four but can easily be doubled to feed large appetites a large crowd. It’s all a matter of stirring the dry and the wet ingredients together, whipping up a batch everyone in the family would love waking up for doesn’t have to be a feat.

And as if their deliciousness wasn’t awesome enough, they’re super adaptable, too. If you prefer whole wheat pancakes, just substitute equal amounts of whole wheat flour for the all-purpose. You can also add fresh berries or chopped fruits to the batter for an extra layer of flavor and texture.

Here a few tips on how to take your breakfast pancakes from good to great:

  • For light and airy pancakes, do not over mix batter. Combine the wet and dry ingredients with minimal strokes until mostly smooth, a few lumps here and there are fine.
  • A nonstick pan or griddle is best for easy flipping. Do not over grease the pan. Instead of melting butter directly on the pan, I like to quickly swipe a solid bar of butter or rub on melted butter with a paper towel on the surface of the pan to lightly coat.
  • Make sure the pan or griddle (this is an affiliate link for the one I use at home) is sufficiently hot before you add batter. Keep on medium-low heat to ensure pancakes cook nice and fluffy on the inside while beautifully browned on the outside.
  • Patience, please! I’ve ruined many pancakes in my day because I get too excited to wait. Pancakes are ready to flip when bubbles appear on the surface and the edges begin to brown.
  • Do not pat or press down the pancakes as they cook. You’ll end up with heavy, dense pancakes instead of the light and airy texture you want.
3.89 from 95 votes
Plump and pillowy, these IHOP Pancakes copycat are just as tasty and delicious as what you'd find in the restaurant yet cost a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.
Print
IHOP Pancakes Copycat
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Plump and pillowy, these IHOP Pancakes copycat are just as tasty and delicious as what you’d find in the restaurant yet cost a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.

Course: Breakfast
Cuisine: American
Servings: 4 Servings
Calories: 288 kcal
Author: Lalaine
Ingredients
  • 1 1/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 1 1/4 cups buttermilk
  • 2 tablespoons butter and more for greasing pan, melted
  • 1/4 cup sugar
Instructions
  1. In a large bowl, sift together flour, baking powder, baking soda and salt.
  2. In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add the two tablespoons melted butter and sugar, and stir until combined.

  3. Over medium low heat, heat pan or griddle. Lightly grease surface of the pan by lightly brushing with melted butter. 

  4. Drop about 1/4 cup batter on pan in a 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to brown. 

  5. Gently flip and continue to brown the other side. Repeat with remaining batter.

  6. Serve hot with butter and syrup of choice.

Recipe Video

Nutrition Facts
IHOP Pancakes Copycat
Amount Per Serving (149 g)
Calories 288 Calories from Fat 71
% Daily Value*
Total Fat 7.9g 12%
Saturated Fat 4.5g 23%
Cholesterol 59mg 20%
Sodium 527mg 22%
Potassium 300mg 9%
Total Carbohydrates 59g 20%
Dietary Fiber 1.1g 4%
Sugars 16.4g
Protein 8g 16%
Vitamin A 5%
Vitamin C 1%
Calcium 16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Mini Cherry Cheesecakes

Reader Interactions

Comments

  3. Please make an IHOP butter pecan syrup copy cat recipe!!!!!!!! I love butter pecan syrup!!!!!!! IHOP pancakes aren’t IHOP pancakes without it!!!!!!!

    Reply

  5. I have been searching for a delicious pancake recipe for 40 years. This is it! It is fluffy, yummy deliciousness. The batter is very, very thick – almost like whip cream. I spooned it onto a 325 degree griddle. I divided the batter in half and threw in a handful of fresh blueberries, and in the other half I smashed up a small banana and mixed it in. They do not need the fruit, we just like fruit! Perfection! Just the best pancakes I have ever had. If you have been searching for the perfect pancake recipe, your search is over! Thanks for sharing this wonderful pancake. 🙂

    Reply

    • Thank you so much for your feedback! This is my favorite pancake recipe, too. No need to go the restaurant now to enjoy great pancakes 🙂

      Reply

  7. I have tried so many pancake recipes and nothing has ever come close to this. I think my family has voted as this being the only pancake recipe ever. I even whipped some butter to put on top to make it really authentic. Thank you for saving us from bisquick.

    Reply

  8. Absolutely THE BEST pancakes ever! I will never make any other recipe. I did add a little vanilla to it because…well…vanilla is awesome! Thank you!!!

    Reply

  14. One thing I’ve learned (also read it somewhere) is that if you leave the batter sit for a little while (10 minutes or so) before you use it, pancakes will be light and fluffy. Also works for cornbread.

    Reply

  17. Awesome! Light and fluffy with just enough crispness around the edges. There isn’t a restaurant that can beat it. My husband is a pancake critic and he loved them!

    Reply

  18. My local IHop in Stapleton, CO. consistantly has the worst pancakes in town. They will either be doughy or gummy. Odd since they are a pancake restaurant.

    Reply

  19. I just used Bob’s Red Mill 1 to 1 gluten free baking flour and they turned out wonderfully!!! This rivals all the premade gluten free pancake mixes! Yum!!!

    Reply

    • Hello Chloe,

      Yes, you can freeze them. Just put wax paper between each pancake so they don’t stick together and then wrap well in plastic film. Thanks for the feedback. 🙂

      Reply

  25. These pancakes are delicious! The only thing I will say is that I think they are a little too sweet. I serve my pancakes with fruit or usually a Blueberry sauce I make. With the sauce, they are very sweet. I will probably half the sugar next time. Yum!!

    Reply

  26. These are the fluffiest pancakes ever!!!!! Will be my go to pancake recipe from now on! Thank you, Lalaine for posting this recipe! I enjoy reading all of yor stories!

    Reply

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