Ihop Pancakes Copycat
Bring the magic of your favorite breakfast spot home with this irresistible IHOP Pancakes Copycat recipe! These fluffy, golden pancakes feature a perfect balance of sweetness and a hint of vanilla, thanks to pantry staples like all-purpose flour, buttermilk, and a touch of melted butter. Simple yet indulgent, this recipe takes just 10 minutes to prep and captures the iconic texture and flavor of IHOP’s famous pancakes without ever leaving your kitchen. Whether you’re serving them topped with cozy butter and maple syrup or a cascade of whipped cream and fresh fruit, these pancakes are guaranteed to elevate your breakfast game. Perfect for a casual family brunch or a special treat, this recipe will have everyone reaching for seconds—and singing your praises!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 0.25 teaspoons Salt
- 1 large Egg
- 1.25 cups Buttermilk
- 2 tablespoons Unsalted butter, melted
- 0.5 teaspoons Vanilla extract
- as needed Cooking spray or butter
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined and free of lumps.
In a separate bowl, beat the egg, then whisk in the buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be slightly lumpy; do not overmix.
Let the batter rest for 5 minutes to allow the ingredients to properly hydrate. During this time, preheat a non-stick skillet or griddle over medium heat.
Lightly grease the skillet or griddle with cooking spray or a small amount of butter.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter slightly, if needed.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, whipped cream, or fresh fruit.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 28.2 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 405 mg | 31% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 622 mg | 13% | |
*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.
