Go Back

Copycat IHOP Pancakes

Fluffy and delicious pancakes reminiscent of IHOP's classic recipe, perfect for breakfasts and brunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour For the pancake base
  • 2 tablespoons sugar Adjust sweetness to taste
  • 2 teaspoons baking powder Helps the pancakes rise
  • 1/2 teaspoon baking soda Adds a slight lift
  • 1/4 teaspoon salt Enhances flavor
Wet Ingredients
  • 1 cup buttermilk Adds richness
  • 1 large egg Binds ingredients together
  • 2 tablespoons melted butter Adds moisture and flavor
  • 1/2 teaspoon vanilla extract Enhances flavor

Method
 

Preparation
  1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined; a few lumps are okay.
Cooking
  1. Heat a skillet over medium heat and lightly grease it.
  2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown.
  3. Serve warm with your favorite toppings such as syrup, fresh fruit, or whipped cream.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or toaster. For a healthier option, consider using whole wheat flour or reducing sugar.