Ihops Pancakes
Fluffy, golden, and irresistibly delicious, these IHOP-inspired pancakes bring the magic of diner-style breakfasts straight to your kitchen. Crafted with pantry staples like all-purpose flour, buttermilk, and a hint of vanilla, this easy pancake recipe delivers the perfect balance of lightness and flavor. The secret lies in letting the batter rest for a few minutes, ensuring every bite is melt-in-your-mouth perfection. With just 10 minutes of prep and a quick griddle cook, these pancakes are ready to serve warm and stacked high. Top them with butter, syrup, fresh fruit, or a dollop of whipped cream for a breakfast that’s as indulgent as it is satisfying. Perfect for weekend brunch or a cozy breakfast at home, these IHOP pancakes will quickly become a family favorite.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoons baking soda
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1.25 cups buttermilk
- 1 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- nonstick cooking spray or additional butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, fold the ingredients together until just combined. The batter should be slightly lumpy—do not overmix.
Let the batter rest for 5–10 minutes to ensure light and fluffy pancakes.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of butter.
Using a 1/4-cup measuring cup, pour portions of batter onto the hot skillet, spacing them apart to allow room for spreading.
Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully with a spatula and cook for an additional 1–2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep them warm. Repeat the process with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 40.4 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.
