Ihop Pancakes Best Pancake Recipe Ever
Fluffy, golden, and irresistibly delicious, this copycat IHOP Pancake recipe is the ultimate way to recreate the magic of your favorite diner-style breakfast at home. Featuring a perfect balance of tangy buttermilk, rich vanilla, and a hint of sweetness, these pancakes are made with simple pantry staples for an easy yet indulgent treat. The recipe’s secret lies in giving the batter a quick rest, which results in incredibly light and airy pancakes every time. Whether you top them with classic butter and syrup or get creative with fresh fruit and whipped cream, these pancakes are sure to impress. Ready in just 25 minutes and yielding enough to serve a hungry crowd, this is hands-down the best pancake recipe you’ll ever try! Perfect for weekend mornings, brunch parties, or anytime you’re craving homemade comfort food.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Whole milk
- 1 piece Large egg
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 as needed Nonstick cooking spray
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, whole milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and gently stir with a spatula until just combined. Be careful not to overmix; some lumps in the batter are okay.
Let the batter rest for 5 minutes to allow the ingredients to fully hydrate and the baking powder to activate.
Preheat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray.
Using a 1/4 cup measuring cup, pour portions of batter onto the skillet to form pancakes. Cook 2-3 pancakes at a time to avoid overcrowding.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes, or until golden brown on both sides.
Remove the cooked pancakes from the skillet and keep them warm by covering with foil or placing in a low-temperature oven (200°F). Repeat with the remaining batter.
Serve the pancakes warm with butter, syrup, and any desired toppings such as fresh fruit, whipped cream, or chocolate chips. Enjoy!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 10.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 155 mg | 3% | |
*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.
