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
Scale
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
