IHOP Pancake (Copycat)

The IHOP Pancakes are soft and fluffy, golden on the outside, and with a delectable buttermilk flavor!

This copycat ihop pancakes recipe uses buttermilk and baking powder to produce the perfect rich and addictively delicious pancakes.

The acidity in buttermilk is useful in these pancakes to help them rise. The lactic acid reacts with baking powder, causing gas to form, which forms air in the batter.

This recipe replicates those famously fluffy buttermilk pancakes that made the chain famous but at the comfort of your home and for a fraction of the price!

Serve them with eggs and bacon for a hearty breakfast, or topped with whipped cream and maple syrup for dessert.

IHOP Pancakes Ingredients

• Flour: Flour contains protein that will form gluten when mixed with milk. This gives the pancakes their fluffy structure.


• Sugar: Sugar adds sweetness to the pancakes. Don’t add too much sugar if you plan to top the pancakes with honey or syrup.


• Baking powder: Baking powder acts as a leavening agent and helps the pancakes to develop and rise.


• Butter: Melted butter adds moisture and rich flavor.


• Milk: Milk provides moisture too. It also helps the ingredients to bind together.
  
Buttermilk: Buttermilk gives a subtle tany taste to the batter.

• Egg: One egg is enough to hokd the pancake batter together.


• Salt: Salt enhances the overall flavor of the pancakes.

How To Make Ihop Pancakes

To make these copycat IHOP pancakes, first add the flour, salt, sugar, baking powder, and baking soda to a large bowl. Whisk together until the ingredients are evenly blended.

To make these copycat IHOP pancakes, first add the flour, salt, sugar, baking powder, and baking soda to a large bowl. Whisk together until the ingredients are evenly blended.

Add the melted butter, egg, and buttermilk to the large bowl.

Mix the batter until the dry ingredients are fully combined with the wet ingredients.

Place a frying pan over medium low heat. Grease the bottom with butter or nonstick cooking spray.

Ladle the batter into the pan. Make each pancake a maximum of 2-3 inches in diameter.

After 1-2 minutes, air bubbles should appear in the batter. Use the spatula to flip the pancakes over.

Let the pancakes fry for another minute, or until they turn golden brown. Place pancakes on a wire cooling rack or a baking sheet.

Pro Tips

• For the best fluffiest pancakes, do not overwork the pancake batter. Over-mixed batter leads to the formation of gluten, which may give the pancakes a rubbery texture.


• Don’t crowd the frying pan. Only fry 2-3 pancakes at a time, or else the pancakes will join together and be difficult to flip. I even fry one pancake at a time using a small pan. You can also find pancake pans on the market for perfectly round pancakes.


• Cool the pancakes on a wire rack, separately. Stacking them might keep them warm and make nice pictures, but they’ll end up soggy from all the moisture.
  

Variations

• Gluten-free pancakes: use oat flour, almond flour, or coconut flour instead of all-purpose flour.


• Vegan pancakes: substitute the milk with a non-dairy product, such as almond milk, soy milk, or coconut milk. Replace the egg with flax eggs or applesauce.


• Homemade buttermilk pancakes: For this, mix 1 cup of buttermilk with 1 tablespoon of vinegar or lemon juice. Or 4 tbsps milk with 1 cup sour cream. Leave this mixture to sit for about 5-10 minutes. It will begin to curdle and form buttermilk.


• Chocolate Chip Pancakes: add 1/2 cup of chocolate chips into the batter.


• Fruits Pancakes: Fold in 1/2 cup of fresh or frozen fruits (think of blueberries, strawberries, or bananas) into the pancake batter before cooking.


• Savory pancakes: add 1/4 cup of shredded cheese or bacon to the pancake batter.

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