Home Breakfast and Brunch
4.02
/5
20 minutes mins
98 Comments
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By: Lalaine ManaloPosted: 06/25/2016Updated: 07/21/2018
This post may contain affiliate links. Please read my disclosure policy.
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 totake 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.
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.
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Author: Lalaine Manalo
Course: Breakfast
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4 Servings
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 thepan 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 theother side. Repeat with remaining batter.
Serve hot with butter and syrup of choice.
Nutrition Information
Serving: 149g, Calories: 288kcal, Carbohydrates: 59g, Protein: 8g, Fat: 7.9g, Saturated Fat: 4.5g, Cholesterol: 59mg, Sodium: 527mg, Potassium: 300mg, Fiber: 1.1g, Sugar: 16.4g, Vitamin A: 250IU, Vitamin C: 0.8mg, Calcium: 160mg
“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.”
About Lalaine Manalo
Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More
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David says
Made these twice already & I have to say…..They are soooooo good, light & fluffy & delicious too ! This is my new go to pancake recipe, thanks for posting it .Reply
Holly says
My husband and I loved this recipe! Made them just as written and added a few blueberries. So good! Thank you for the recipe!Reply
C. says
The BEST pancakes I’ve ever made. Husband and two kiddos all approve! Delicious!!Reply
Christine says
Luv this recipe. This my go to now for pancakes. Thank you!!
Reply
Jess says
I’d almost given up on wanting to have pancakes for breakfast! Until I came across this recipe and it is delish!Reply
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