The search for the perfect IHOP Pancake Recipe ends here! This copycat recipe uses buttermilk, baking soda, and baking powder to produce the perfect fluffy pancake you’ve been craving.
International House of Pancakes, better known as IHOP, is a restaurant chain beloved for its American-style breakfasts. The company began in 1958 in Los Angeles and has now expanded with franchises across the country.
Although pancakes are in their name, IHOP also specializes in omelets, french toast, and even burgers. Their savory menu offerings like sandwiches and salads are a favorite of Sunday brunch-goers.
There is no shortage of fillings or toppings to add to these copycat IHOP pancakes to make them your own. But it all begins with the perfect recipe, which we have right here.
There’ll be no need to use boxed pancakes again once you try this famous IHOP pancake recipe.
Picking the Best Ihop Pancake Ingredients
The most typical flour used to prepare pancakes is all-purpose (AP) flour. AP flour has been stripped of most of its fiber during processing, so it doesn’t have much nutritional value.
However, its mild flavor and smooth consistency make it perfect for bread and cakes. It also has a high gluten content, which helps give baked goods structure and texture.
If you want a healthier option, you can use oat flour, almond flour, or coconut flour instead. Keep in mind that they have slightly different flavors, so they won’t taste just like IHOP.
Buttermilk is fermented milk made by adding lactic acid to cow’s milk. It has a tart flavor, much like unflavored yogurt or sour cream.
The acidity in buttermilk is useful in baked goods like pancakes to help them rise. The lactic acid reacts with baking soda, causing gas to form which forms air in the batter.
Not everyone has buttermilk available to them, but it’s easy to replicate. Simply mix 1 cup of buttermilk with 1 tablespoon of vinegar or lemon juice.
If you leave this mixture to sit for about 5-10 minutes, it will begin to curdle and form buttermilk! You can add this mixture right to your IHOP pancake batter.
Baking Powder and Baking Soda
Although they’re commonly confused, these two leavening agents perform differently. Baking soda is made from sodium bicarbonate, while baking soda is made from sodium bicarbonate and cream of tartar.
Baking soda releases carbon dioxide when it mixes with an acid like buttermilk. Baking powder requires heat to activate.
So they both help pancake batter rise, just at different times in the cooking process. Using both baking soda and baking powder in this IHOP pancakes copycat recipe guarantees super fluffy pancakes!
Eggs are full of protein, which helps give these pancakes structure. They also help bind all the ingredients together.
Beating the eggs also fills them with air. That air then helps the pancakes rise and become fluffy as they cook.
Milk helps give structure to the pancakes by providing moisture and protein. It also helps blend the rest of the ingredients together to form a batter.
You can substitute milk for water if you want, but it will not be as flavorful. You could also use more buttermilk instead of milk to give your pancakes a tangier flavor.
Tips and Tricks for Making Ihop Pancakes
- Try to use real buttermilk if you can find it. Real buttermilk has a thick consistency and tangy flavor that will make your pancakes taste just like IHOP.
- Do not overwork your pancake batter. Over-mixed batter leads to the formation of gluten, which will give your pancakes a rubbery texture.
- Don’t crowd the frying pan. Only fry 2-3 pancakes at a time, or else your pancakes will join together and be difficult to flip.
- Cool your pancakes on a wire rack. Stacking them might keep them warm, but they’ll end up soggy from all the moisture.
IHOP Pancakes Recipe
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- Yield9-10 pancakes
- Whisk Dry Ingredients Together
Add the flour, salt, sugar, baking powder, and baking soda to a large bowl. Whisk together until the ingredients are evenly blended.
- Add Butter, Egg, and Buttermilk to Flour Mixture
Add the melted butter, egg, and buttermilk to the large bowl. Mix batter until the dry ingredients are fully combined with the wet ingredients.
- Add More Buttermilk If Needed
If your batter is too thick, add more buttermilk to thin it out.
- Prepare Frying Pan
Place a frying pan over medium low heat. Grease the bottom with non-stick cooking spray.
- Ladle Batter into Pan
Ladle the batter into the pan. Make each pancake a maximum of 2-3 inches in diameter.
- Flip Pancakes
After 1-2 minutes, air bubbles should start to 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.
- Repeat With the Rest of the Batter
Ladle another batch of buttermilk pancakes into the pan. Repeat until all the remaining batter has been used.
How to Serve IHOP Pancakes
- A classic pairing for these IHOP buttermilk pancakes is simple table syrup. Table syrup is made from corn syrup and offers a neutral sweet flavor.
- If you want syrup with a more distinct flavor, try using maple syrup on these fluffy pancakes. A quick and easy alternative to using syrups is to simply smother your IHOP pancakes with fruit jam. We all love a good sweet breakfast. It’s delicious and guilt-free since, hey, it’s breakfast!
- Sweet tooths can enjoy these IHOP pancakes with decadent toppings like whipped cream, ice cream, or even chocolate sauce. If you prefer spice over sugar, go for a dusting of cinnamon and nutmeg powder.
- IHOP has plenty of decadent pancake creations on its menu that offer that signature IHOP taste. One of my favorites is their strawberry banana pancakes, with glazed strawberries and whipped cream!
- Another classic on their menu is their double chocolate pancakes. You can replicate this recipe by adding cocoa powder and chocolate chips right into your pancake batter!
How to Store and Reheat Ihop Pancakes
You can store leftover IHOP pancakes in an airtight container in the refrigerator. They’ll keep for up to 5 days.
To reheat, simply place on a baking tray and bake at 100°F for a few minutes. You can also reheat them on HIGH in the microwave for 30 seconds.
Pancakes freeze well and are the perfect make-ahead breakfast for busy mornings. Simple put cooled pancakes in a heavy-duty freezer bag and layer them with wax paper to keep them from sticking.
Avoid freezing or refrigerating any pancakes covered with toppings like syrup, as they’ll get soggy. Pancakes with fillings like blueberries or chocolate chips will freeze just fine.
- 7.1g Fat
- 40.1g Carbs