These IHOP-style pancakes are light, fluffy, and just as delicious as the ones from the restaurant—but homemade and much more budget-friendly! Whether you’re making them for a weekend breakfast or a weekday treat, these pancakes are easy to whip up and perfect for the whole family.
Why You’ll Love This Recipe
- Super Fluffy & Soft: Buttermilk and the perfect balance of leavening agents create the signature fluffiness.
- Budget-Friendly: Tastes just like IHOP’s pancakes at a fraction of the price.
- Quick & Easy: Ready in just 20 minutes with simple ingredients.
- Customizable: Add fruit, chocolate chips, or nuts for extra flavor.
- Great for a Crowd: Easily double or triple the batch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dry Ingredients:
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
- ¼ cup sugar
Wet Ingredients:
- 1¼ cups buttermilk
- 1 egg
- 2 tbsp butter, melted (plus more for greasing)
Directions
1. Prepare the Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the egg and whisk in the buttermilk and melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. (Do not overmix; lumps are okay.)
2. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
3. Serve & Enjoy:
- Stack the pancakes and top with butter, syrup, or your favorite toppings.
- Serve warm and enjoy!
Servings and Timing
- Servings: 4 (makes about 8 pancakes)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Fruit Pancakes: Fold in blueberries, sliced bananas, or diced apples.
- Chocolate Chip Pancakes: Add ½ cup chocolate chips to the batter.
- Nutty Flavor: Mix in chopped pecans or walnuts.
- Extra Vanilla: Add ½ tsp vanilla extract for a hint of sweetness.
- Whole Wheat Option: Replace half the flour with whole wheat flour for a healthier twist.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in a single layer, then store in a sealed bag for up to 2 months.
- Reheating: Microwave for 20-30 seconds, or warm in a skillet for a freshly made taste.
FAQs
Why are my pancakes not fluffy?
Overmixing the batter can make pancakes dense. Stir until just combined, and don’t skip the baking soda and baking powder.
Can I make this without buttermilk?
Yes! Substitute with 1¼ cups milk + 1 tbsp lemon juice or vinegar and let it sit for 5 minutes before using.
What’s the best way to keep pancakes warm?
Keep cooked pancakes in a 200°F (95°C) oven while finishing the batch.
Can I use self-rising flour?
Yes, but omit the baking powder, baking soda, and salt since self-rising flour contains leavening.
How do I get evenly round pancakes?
Use a ¼ cup measuring cup to pour batter onto the skillet for uniform size.
Can I make the batter ahead of time?
It’s best to use it fresh, but you can refrigerate the batter for up to 24 hours. Stir gently before using.
What’s the best syrup to use?
Classic maple syrup is great, but you can also try honey, fruit syrups, or Nutella.
Can I use oil instead of butter?
Yes, substitute with the same amount of vegetable or coconut oil.
How can I make thinner pancakes?
Add ¼ cup more buttermilk for a slightly thinner consistency.
What’s the secret to restaurant-style pancakes?
Let the batter rest for 5-10 minutes before cooking—it helps create fluffier pancakes!
Conclusion
These IHOP Copycat Pancakes are light, fluffy, and absolutely delicious! Whether you enjoy them with classic butter and syrup or load them up with toppings, they’re sure to become a breakfast favorite. Try them today and bring the taste of IHOP right to your kitchen!
Print
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make fluffy, restaurant-style IHOP Pancakes at home with this easy copycat recipe! These light, pillowy pancakes are just as delicious as the ones from IHOP—but for a fraction of the price. Serve them with butter, syrup, or fresh fruit for the perfect breakfast.
Ingredients
Refrigerated:
- 1 egg, lightly beaten
Baking & Spices:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/4 cup sugar
Dairy:
- 1 1/4 cups buttermilk
- 2 tbsp butter, melted (plus more for greasing the pan)
Instructions
1. Prepare the Batter:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the egg, then add buttermilk and melted butter, stirring to combine.
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. (Don’t overmix—lumps are okay!)
2. Cook the Pancakes:
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2 minutes).
- Flip and cook for another 1-2 minutes, until golden brown.
3. Serve & Enjoy:
- Stack the pancakes and serve warm with butter, syrup, or fresh fruit!
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- No buttermilk? Mix 1¼ cups milk + 1 tbsp vinegar or lemon juice, let sit for 5 minutes, and use as a substitute.
- Add-ins: Stir in chocolate chips, blueberries, or mashed bananas for extra flavor!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
