Craving the fluffy, buttery goodness of IHOP pancakes at home? This "Just Like IHOP Pancakes Recipe" delivers the perfect stack every time! With simple ingredients and easy steps, you’ll enjoy restaurant-quality pancakes that are light, fluffy, and golden brown. Perfect for a weekend breakfast or brunch, these pancakes are sure to become a family favorite!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Pancakes
Imagine transforming your kitchen into a cozy IHOP breakfast nook, where the smell of buttery, syrup-drenched pancakes fills the air. I've discovered the secret to whipping up the most divine Ihop Copycat Pancakes, with that irresistible balance of fluffy texture and rich taste that you've come to love at the restaurant.
Whether it's a lazy Sunday morning or a special breakfast celebration, mastering these Copycat Ihop Pancakes Recipes lets you recreate the magic of Ihop Pancakes any day of the week. It's all about bringing that coveted restaurant pancake recipe into the heart of your home. For a small batch, try this Pancake Recipe for One!
IHOP Pancake Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-purpose flour - the foundation that gives the pancakes their structure.
- Baking powder & baking soda - the leavening agents responsible for that signature rise and fluffiness.
- Salt - enhances the flavors of the other ingredients.
- An egg - binds the ingredients together, adding to the pancakes' richness.
- Buttermilk - its acidity reacts with the baking powder and soda for lift, and tenderizes the gluten for softness.
- Butter - brings in moisture and flavor, for that irresistible buttery taste.
- Sugar - not just for sweetness, but also helps to brown the pancakes beautifully.
How to Make IHOP Pancakes at Home
[Step 1] In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
[Step 2] In a separate bowl, mix together the beaten egg and buttermilk. Then add the melted butter and sugar.
[Step 3] Add the buttermilk mixture to the flour mixture and stir until smooth.
[Step 4] Heat a griddle to medium-high heat and spread with butter or cooking spray. Drop ¼ cup of batter onto the hot griddle and cook until the pancakes are brown on one side and around the edges. Then flip and cook the other side.
How To Keep Pancakes Warm
There's nothing quite like enjoying a stack of warm, fluffy IHOP pancakes in the comfort of your own kitchen. But here's the real secret to that blissful experience: keeping them warm until ready to serve.
I've discovered that using an oven, set at a low temperature, works wonders for mimicking that fresh-off-the-griddle warmth. Alternatively, laying a clean cloth over your pancake stack captures the steam and keeps them just right.
For those with gadgets, a warming tray becomes a breakfast game-changer, guaranteeing every bite is as satisfying as the ones found at IHOP. Remember, serving your pancakes warm isn't just a suggestion; it's essential for that perfect texture and taste.
Storage Instructions
To store leftover IHOP pancakes, let them cool completely before placing them in an airtight container or wrapping them tightly in plastic wrap. They can be kept in the fridge for up to 3-4 days.
If you want to store them for longer, freeze the pancakes by placing a sheet of parchment paper between each one and sealing them in a freezer-safe bag. When you're ready to enjoy, reheat them in the microwave for about 20-30 seconds, or warm them up in a toaster or oven to restore their fluffiness!
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IHOP Pancakes
Ingredients
- 1 ¼ Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Egg beaten
- 1 ¼ Cup Buttermilk
- 2 Tablespoons Butter melted
- ½ Teaspoon Vanilla Extract
- ¼ Cup Sugar
Instructions
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a separate bowl, mix together the beaten egg and buttermilk. Then add the melted butter, vanilla extract and sugar.
- Add the buttermilk mixture to the flour mixture and stir until smooth.
- Heat a griddle to medium-high heat and spread with butter or cooking spray. Drop ¼ cup of batter onto the hot griddle and cook until the pancakes are brown on one side and around the edges. Then flip and cook the other side.
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