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.
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!
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.
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
- In a large bowl, sift together flour, baking powder, baking soda and salt.
- 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.
- Over medium low heat, heat pan or griddle. Lightly grease surface of the pan by lightly brushing with melted butter.
- 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.
- Gently flip and continue to brown the other side. Repeat with remaining batter.
- Serve hot with butter and syrup of choice.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Elizabeth says
I love their butter but can’t figure out what kind it is. An idea?
Lalaine says
I believe it’s just whipped butter. They might have added cream or olive oil to it to keep it soft and spreadable.
Jacy says
Please make an IHOP butter pecan syrup copy cat recipe!!!!!!!! I love butter pecan syrup!!!!!!! IHOP pancakes aren’t IHOP pancakes without it!!!!!!!
Lalaine says
It’s on my to-do list 🙂
Erica says
So good! My family loved these!
Lalaine says
Thank you, for the feedback, Erica!
Brittany C says
Hi!! These are fantastic is it 288 for four pancakes or 288 for one single pancake? These are just as amazing when you freeze them and they make so many! 🙂 thanks our new family favorite!
Sunflower says
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. 🙂
Lalaine says
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 🙂
Tanisha says
Was the butter suppose to be melted?
Yoli says
Gonna try these was looking for a dennys type though.would you possibly know how to make those?
Lalaine says
No, I don’t but I’ll definitely do some research and post the recipe if I do find a good one 🙂
Shannon says
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.
Lalaine says
Thank you so much, Shannon, for the feedback. These pancakes are truly amazing and I am glad your family enjoyed them 🙂
Julie G says
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!!!
Lalaine says
Awww, thank you so much for the feedback. Aren’t they delicious? I’ll try them with a little vanilla next time 🙂
Yolie says
An you use regular milk
Lalaine says
You can but I recommend buttermilk for better texture and flavor. 🙂
Art from My Table says
IHop pancakes are so good! I love the idea of being able to make them at home!
Lalaine says
Exactly! I love IHop pancakes as well. These are very good homemade version.
Karen says
Could you tell us how to make homemade pecan syrup? Yummy
Lalaine says
On my to-do list 🙂
Amanda says
Excellent pancakes. I added teaspoon of vanilla for a little extra flavor! Consistency was perfect
Lalaine says
Thank you so much for your feedback, Amanda. I am glad you enjoyed them 🙂
Leslye says
These are amazing!
Lalaine says
Thank you 🙂
Christi says
These look like the perfect pancakes, so light and fluffy.
Lalaine says
Thanks, Christi 🙂
Connie says
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.
Lalaine says
Thanks for the tip, Connie. Will try that next time I make pancakes.
SARAH JO says
LETTING BATTER SIT DEFINITELY WORKS FOR DUMPLINGS….YUMMO❣️
Iya says
Made a batch this morning, and they were delicious. No more boxed pancake mixes for us! Also, please make an Ihop crepes copycat.
Michelle says
Those are some gorgeous pancakes! My husband is actually the chief pancake maker in our house, so I’m passing your tips along to him!
Lalaine says
Thanks, Michelle 🙂
Ann Williams says
Delicious! We loved them! Thank you for sharing.
Lalaine says
Thank you for the feedback, Ann. I am glad you enjoyed the pancakes, they’re a favorite at our house!