Copycat Ihop Pancakes
Recreate the magic of your favorite diner breakfast with these irresistible Copycat IHOP Pancakes! Fluffy, golden, and perfectly tender, these pancakes capture the signature taste and texture of IHOP’s beloved classic stack. Made with pantry staples like all-purpose flour, buttermilk, and a hint of vanilla, this simple recipe comes together in just 25 minutes. The secret is in the light, airy batter, which rests briefly to ensure ultimate fluffiness before hitting a hot griddle. Whether topped with a pat of butter and a drizzle of syrup or adorned with fresh fruit and whipped cream, these pancakes are sure to transform your breakfast or brunch into an indulgent treat. Perfect for a weekend feast or a cozy morning at home, these IHOP-style pancakes will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1.25 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- as needed for cooking nonstick cooking spray or butter
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until well blended.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Be careful not to overmix; lumps are okay.
Let the batter rest for 5 minutes to allow the ingredients to properly hydrate and for the leavening agents to do their work.
Heat a large nonstick skillet or griddle over medium heat and lightly grease with nonstick spray or a small amount of butter.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to slightly spread the batter into a circle if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface of the batter and the edges start to look set. Flip and cook the other side for an additional 1-2 minutes, or until golden brown.
Remove the pancakes from the skillet and keep them warm by placing them on a plate under aluminum foil or in a warm oven.
Repeat with the remaining batter, greasing the skillet lightly between batches if necessary.
Serve the pancakes warm with butter, syrup, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 41.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 409 mg | 31% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
