IHOP Pancakes Copycat

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

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4.02 from 371 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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 288kcal

Author: Lalaine Manalo

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