Description
This IHOP Pancakes Copycat Recipe makes fluffy, buttery, and golden pancakes just like the ones served at IHOP. With simple ingredients and easy techniques, you’ll get light and airy pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/4 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg, beaten
- 1 1/4 cups buttermilk
- 2 tablespoons melted butter (plus extra for greasing)
- 1/4 cup sugar
Instructions
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together egg and buttermilk. Stir in melted butter and sugar.
- Gently combine the wet and dry ingredients, mixing just until combined. Let the batter rest for 5-10 minutes.
- Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
- Substitutions: Use 1 cup milk + 1 tbsp vinegar if buttermilk is unavailable.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze pancakes in a single layer before transferring to a bag.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: Cholesterol: 45mg