Copycat IHOP Pancakes Recipe

I love a place where I can get breakfast any time of the day, and IHOP has always been at the top of my list of favorite places to go on a lazy Sunday afternoon (or after a late-night concert in my younger days). I’ve never had anything off the menu that I didn’t like, but pancakes always give me that homecooked warm fuzzy feeling I like. Plus the options are endless, with their fruit-infused pancakes, chocolate and whipped cream pancakes, gluten-free pancakes, and of course, the traditional buttermilk pancakes. Now instead of getting dressed and heading out when I’d rather stay bundled in my pajamas, I can make these famous golden beauties at home with this Copycat IHOP Pancakes recipe.

Because this is the basic recipe for IHOP’s buttermilk pancakes, you could infuse any fruit in them that you wish- I really enjoy adding blueberries to mine. You would simply toss a few into the bowl of batter and mix it well before cooking them on the skillet. I also like to double the recipe and make an extra batch to freeze. My kids pull them out during the week for a quick breakfast or snack. They only take a few minutes to prepare and cook, and I bet you can already smell that golden fluffy sweetness.

Copycat IHOP Pancakes Recipe

Copycat IHOP Pancakes Recipe

Prep Time 10 mins
Cook Time 10 mins
Servings 4
Calories 356 kcal

Ingredients
  

  • 1 1/4 cups sifted all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 large egg, beaten
  • 1 1/4 cups buttermilk
  • 2 tbsp butter, melted
  • 3 tbsp sugar

Instructions
 

  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a small bowl, combine the egg and buttermilk. Whisk them together until blended. Add this to the flour mixture, stirring only until smooth. Add melted butter and sugar to the batter and whisk until combined.
  • Heat a griddle or nonstick skillet over medium-low heat. Grease the griddle with cooking spray or butter. Pour 1/4 cup of batter on the pan and spread into a 5-inch circle. Cook until bubbles begin to form on the surface and the edges begin to brown. Gently flip and continue to brown the other side. Repeat with the remaining batter.
  • Serve with butter and warm syrup.

Notes

  • To keep the pancakes warm until you're finished cooking them, you can turn your oven on warm, and place the pancakes in the oven on a cookie sheet.
  • If you don't eat them all in one sitting, you can freeze them in an airtight container. 

Did you enjoy this Copycat IHOP Pancakes recipe and you’re looking for other breakfast ideas? Check out our post on where to get the best fast food breakfast.

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