IHOP Pancake Recipe – Fluffy, Buttery, and Just Like the Restaurant
If you’ve ever had breakfast at IHOP, you know their pancakes are legendary—fluffy, buttery, and melt-in-your-mouth delicious. With this IHOP pancake recip, you don’t need to wait for a diner visit to enjoy them. These copycat pancakes are light, tender, and stackable, making them perfect for family breakfasts, brunches, or even breakfast-for-dinner nights.
The best part? They’re simple to make with ingredients you likely already have in your kitchen. Follow this step-by-step guide, and you’ll master pancakes that taste just like IHOP’s signature stacks.
Ingredients (Serves 4–6, Makes 10 Pancakes)
- 1 ¼ cups all-purpose flour (150 g)
- 1 egg, lightly beaten
- 1 ¼ cups buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- ¼ cup granulated sugar (50 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup vegetable oil or melted butter (60 ml)
- 1 tsp vanilla extract
Step by Step Cooking Guide
- Mix dry ingredients – In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients – In another bowl, whisk egg, buttermilk, oil (or melted butter), and vanilla extract.
- Bring together – Gently fold wet ingredients into dry ingredients. Do not overmix—small lumps are okay.
- Rest the batter – Let the mixture sit for 5 minutes to allow gluten to relax and create fluffier pancakes.
- Cook pancakes – Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
- Serve & stack – Layer pancakes on a plate, add butter, and drizzle with warm syrup.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serving Size: 10 pancakes (4–6 servings)
Tips & Variations
- Fluffier pancakes: Don’t overmix the batter—keep it slightly lumpy.
- Blueberry or chocolate chip: Add ½ cup blueberries or chocolate chips to the batter.
- Extra rich flavor: Replace some of the milk with heavy cream.
- Buttermilk substitute: Mix regular milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes.
Nutrition Info (Per Pancake – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 20 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 6 g |
Healthy Alternatives
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Sugar-Free: Replace sugar with stevia, erythritol, or monk fruit.
- Low-Fat: Use low-fat milk and reduce oil to 2 tbsp.
- Keto-Friendly: Swap flour with almond flour and sweetener instead of sugar.
Serving Suggestions
These IHOP pancake recip pancakes are best served hot, stacked high with butter and maple syrup. Pair them with crispy bacon, scrambled eggs, or fresh fruit for a complete breakfast. For a diner-style touch, serve with whipped cream and seasonal berries.
Whether it’s a lazy weekend morning or a quick weeknight dinner, these pancakes will bring IHOP’s classic flavors right to your table.
FAQ’s
Q1: Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Stir gently before cooking.
Q2: Why are my pancakes flat instead of fluffy?
Overmixing or expired baking powder/soda can make pancakes flat. Keep mixing minimal.
Q3: Can I freeze IHOP-style pancakes?
Absolutely! Cook, cool, and freeze pancakes in a single layer. Reheat in the toaster or microwave.
Q4: Do I need buttermilk for this recipe?
It’s best, but you can make your own by adding 1 tbsp vinegar or lemon juice to 1 cup milk.
Q5: Can I make mini silver dollar pancakes with this recipe?
Yes, just use 2 tbsp batter per pancake and reduce cooking time slightly.
