IHOP Pancake Recipe (Fluffy & Buttery Copycat!)
Craving those classic, buttery, ultra-fluffy pancakes from IHOP? This easy IHOP pancake recipe lets you recreate that diner-style breakfast right at home. Whether you’re cooking for a weekend brunch or just want to treat yourself to a stack of golden pancakes, this copycat version has the same light texture and delicious flavor that makes IHOP pancakes irresistible.
Ingredients Of IHOP Pancake Recipe
Step By Step Instructions
Preheat the Griddle: Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
Combine the Wet Ingredients: In another bowl, beat the eggs, then whisk in buttermilk, melted butter, and vanilla extract.
Make the Batter: Pour the wet ingredients into the dry mixture. Stir gently until just combined. Don’t overmix—it’s okay if the batter is slightly lumpy.
Cook the Pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook for another 1–2 minutes or until golden brown.
Serve: Remove from the griddle and serve warm with butter, maple syrup, or your favorite toppings.
How to Serve?
- Drizzle with warm maple syrup and a pat of butter
- Add fresh berries and a dollop of whipped cream
- Layer with banana slices and chocolate chips
- Top with a fruit compote for extra sweetness
- Serve with crispy bacon or breakfast sausage on the side
Tips & Variations
No buttermilk? Use regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes.
Fluffier pancakes: Let the batter rest for 5–10 minutes before cooking.
Add-ins: Blueberries, chocolate chips, or nuts can be folded in for variety.
Make-ahead: Pancakes can be frozen and reheated in a toaster or oven.
Nutrition
- Calories: 320
- Carbohydrates: 38g
- Protein: 8g
- Fat: 15g
- Saturated Fat: 7g
- Fiber: 1g
- Sugar: 8g
Recipe Card
IHOP Pancake Recipe (Fluffy & Buttery Copycat!)
Course: Pancake Recipe4
servings10
minutes15
minutes320
kcalIngredients
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Buttermilk (or milk with lemon juice)
Eggs
Melted butter
Vanilla extract
Directions
- Preheat the Griddle:
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
- Combine the Wet Ingredients:
- In another bowl, beat the eggs, then whisk in buttermilk, melted butter, and vanilla extract.
- Make the Batter:
- Pour the wet ingredients into the dry mixture. Stir gently until just combined. Don’t overmix—it’s okay if the batter is slightly lumpy.
- Cook the Pancakes:
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook for another 1–2 minutes or until golden brown.
- Serve:
- Remove from the griddle and serve warm with butter, maple syrup, or your favorite toppings.
Recipe Video
Notes
- Resting the batter helps develop fluffiness—don’t skip this step.
- For even cooking, make sure your griddle is properly preheated.
- Avoid flipping pancakes too soon—wait until bubbles form on top.
- You can make mini silver dollar pancakes with the same batter.
FAQs
Conclusion
If you love classic diner pancakes, this IHOP pancake recipe is a must-try. It’s simple, fluffy, and endlessly customizable. Whether it’s for breakfast, brunch, or even dinner, these pancakes are a crowd-pleaser that tastes just like the real thing—maybe even better!
