IHOP Pancakes Copycat

Plump and pillowy, IHOP Pancakes copycat is just as tasty as what you’d find in the restaurant yet costs a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.

We used to do these delicious breakfast runs at least once a week, up until the beginning of this year when we decided to be more conscientious about our spending and limit our eating out. Nowadays, when we want our pancake fix, I make them from scratch based on an IHOP pancakes copycat recipe I found on Pinterest months ago and which quickly became a favorite in our house.

IHOP Pancakes Copycat

Prep Time   : 10 mins
Cook Time  : 10 mins
Total Time   : 20 mins
Course        : Breakfast
Cuisine       : American
Servings     : Servings

Ingredients

• 1 1/4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg, beaten
• 1 1/4 cups buttermilk
• 2 tablespoons butter and more for greasing pan, melted
• 1/4 cup sugar

Instructions

• In a large bowl, sift together flour, baking powder, baking soda and salt.
• In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add the two tablespoons melted butter and sugar, and stir until combined.
• Over medium low heat, heat pan or griddle. Lightly grease surface of the pan by lightly brushing with melted butter.
• Drop about 1/4 cup batter on pan in a 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to brown.
• Gently flip and continue to brown the other side. Repeat with remaining batter.
• Serve hot with butter and syrup of choice.

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