IHOP Pancakes (Copycat Recipe)
These copycat IHOP pancakes deliver the same fluffy, golden, cake-like texture you love from the restaurant, right in your own kitchen. The secret lies in buttermilk, which reacts with baking soda to create signature light and airy pancakes that stack beautifully and soak up syrup like a dream — ready in under 30 minutes with simple pantry ingredients.
Equipment
- Large mixing bowl - For combining dry ingredients
- Medium mixing bowl - For whisking wet ingredients
- Whisk
- Measuring cups and spoons - For accurate measurements
- Non-stick griddle or skillet - Essential for even cooking and easy flipping
- Wide flat spatula - For flipping pancakes
- ¼ cup measuring cup or ice cream scoop - For consistent pancake sizes
- Ladle - (optional) Alternative for pouring batter
- Wire rack - (optional) For keeping pancakes warm in oven without sogginess
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour - 156g
- ¼ cup granulated sugar - 50g
- 1 tablespoon baking powder - 12g
- 1 teaspoon baking soda - 5g
- ¼ teaspoon salt - 1.5g
Wet Ingredients
- 1 large egg - room temperature
- 1¼ cups buttermilk - 300ml, room temperature; substitute: 1 tbsp white vinegar or lemon juice + enough regular milk to make 1¼ cups, let sit 5–10 minutes
- ¼ cup vegetable oil or melted butter - 60ml; butter adds richer flavor
For Serving
- unsalted butter - for topping
- warm maple syrup - for serving
Instructions
- Allow the egg and buttermilk to come to room temperature for 15–20 minutes. Preheat your griddle or non-stick skillet over medium-low heat while you prepare the batter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for 30–45 seconds until well combined. Create a well in the center of the dry ingredients.
- In a medium bowl, lightly beat the egg, then whisk in the buttermilk and oil (or melted butter) until blended.
- Pour the wet ingredients into the well of the dry ingredients and stir gently for 20–30 seconds until the flour is just incorporated — batter should be thick and slightly lumpy. Let rest 3–5 minutes.
- Sprinkle a few drops of water on the griddle — if they sizzle and evaporate in 2–3 seconds, the heat is right. Lightly grease with butter or cooking spray and wipe off excess with a paper towel.
- Pour ¼ cup of batter per pancake onto the griddle, spacing them at least 2 inches apart. Cook for 2–3 minutes until bubbles form across the surface and edges look set and matte.
- Flip each pancake once with a wide spatula and cook the second side for 1–2 minutes until golden brown; the center should spring back when pressed. Transfer to a plate and repeat with remaining batter.
- Stack pancakes and serve immediately with a pat of butter and warm maple syrup, or your favorite toppings.
Notes
- Don't overmix: Stir only until flour disappears — lumps are fine and will cook out. Overmixing develops gluten and makes tough, dense pancakes.
- Rest the batter: A 3–5 minute rest hydrates the flour and activates the leavening for extra fluffiness.
- Room temperature ingredients: Cold buttermilk and eggs inhibit rise. Let them sit out 15–20 minutes before starting.
- Griddle temperature matters: Medium-low heat is key. Too hot and pancakes brown before cooking through; too cool and they'll be pale and dense.
- Minimal grease: Use just enough butter or oil to prevent sticking, then wipe off excess — this keeps edges soft like IHOP's, not crispy.
- Flip only once: Flipping multiple times releases steam and deflates pancakes. Wait for surface bubbles to pop, then flip once.
- Keeping warm: Hold finished pancakes in a 200°F (95°C) oven on a wire rack set over a baking sheet to prevent sogginess.
- Buttermilk substitute: Add 1 tbsp white vinegar or lemon juice to 1¼ cups regular milk; stir and let sit 5–10 minutes until slightly curdled.
- Check leavening freshness: Expired baking powder or baking soda won't create proper rise — check dates before baking.
- Storage: Cool completely, layer with parchment paper, and refrigerate up to 5 days or freeze up to 3 months. Reheat in microwave (20–30 sec), toaster, or 350°F oven covered with foil for 5–10 minutes.