Fluffy IHOP Pancakes Copycat Recipe
This recipe recreates the iconic fluffy IHOP pancakes with a perfect balance of softness and subtle sweetness, ideal for cozy brunches or quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups (480ml) buttermilk (or 2 cups milk + 2 teaspoons lemon juice, let sit 5 minutes)
- 2 large eggs, room temperature
- 4 tablespoons (60g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, sift together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until just blended.
- Pour the wet ingredients into the dry ingredients and fold gently with a whisk or spatula. It’s okay if there are a few lumps.
- Preheat a non-stick skillet or cast iron pan over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup (60ml) batter per pancake onto the skillet, spacing them out. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for another 2 minutes until golden brown.
- Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the rest.
Notes
Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and buttermilk for best results. Let the batter rest 5-10 minutes before cooking. Flip pancakes only once when bubbles appear and edges set. Keep skillet lightly greased and clean spatula between flips.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Fat: 6
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
Keywords: IHOP pancakes, fluffy pancakes, copycat recipe, brunch, breakfast, easy pancakes, buttermilk pancakes