IHOP Pancakes Recipe (Copycat)
A spot-on copycat of IHOP's famous buttermilk pancakes - thick, golden, and soft all the way through. Served with homemade whipped butter and maple syrup, just like the real thing.
IHOP pancakes have a specific quality that is hard to nail at home: they are thick without being heavy, golden on the outside without being dry, and soft all the way through to the center. The restaurant achieves this through buttermilk, a combination of two leaveners, and a batter that is mixed just enough and no more. This copycat recipe gets all three of those things right, and the result is genuinely close to what comes out of that kitchen.
Buttermilk is the ingredient that makes the most difference. Its acidity reacts with the baking soda in the batter and produces carbon dioxide bubbles that create lift from the inside out. It also adds a mild tanginess that plain milk pancakes never quite have. If you substitute regular milk, the pancakes will still be edible but they will taste flatter in both texture and flavor. Buttermilk is worth buying specifically for this.
The batter uses both baking powder and baking soda together. Baking powder provides a steady, reliable rise. Baking soda reacts immediately with the buttermilk acid for an initial burst of lift the moment the batter hits the hot pan. The combination gives you a pancake that is thick before it even starts cooking and stays fluffy rather than collapsing as it cools.
The most important rule is not to overmix. Stir the wet and dry ingredients together until just combined – lumps in the batter are normal and fine. Overmixing develops gluten and turns pancakes tough and chewy, which is the opposite of what you want here. Mix, stop, and let the batter rest for five minutes before you start cooking.
The whipped butter is a detail that makes a real difference to the finished plate. Beating softened butter with a little milk makes it lighter, airier, and easier to spread than a cold block. It melts into the hot pancakes in a way that a solid pat of butter simply does not. It takes two minutes and is worth doing every time.
If you enjoy stacking different pancake styles, our Japanese Souffle Pancakes take the fluffy concept in a completely different direction with a meringue-based batter – and our Good Old-Fashioned Pancakes are the classic American baseline worth having in your back pocket.
Ingredients for IHOP Pancakes Recipe (Copycat)
- For the pancakes:
- 250g (2 cups) all-purpose flour
- 45g (3 tablespoons) granulated sugar
- 6g (1 1/2 teaspoons) baking powder
- 8g (1 1/2 teaspoons) baking soda
- 6g (1 teaspoon) salt
- 490g (2 cups) buttermilk, room temperature
- 2 large eggs, room temperature
- 45g (3 tablespoons) unsalted butter, melted and slightly cooled
- For the whipped butter:
- 225g (1 cup) unsalted butter, fully softened
- 30g (2 tablespoons) whole milk
- For serving:
- Maple syrup
How to Make IHOP Pancakes Recipe (Copycat)
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1
Make the whipped butter first: beat the softened butter with a hand mixer or stand mixer on medium-high speed for 2 minutes. Add the milk and continue beating for another 1-2 minutes until the butter is pale, light, and fluffy. Set aside at room temperature.
-
2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
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3
In a separate bowl or jug, whisk the buttermilk, eggs, and melted butter together until combined.
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4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Stop as soon as no dry streaks of flour remain - the batter will be lumpy, and that is correct. Do not overmix.
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5
Let the batter rest for 5 minutes while you heat the pan.
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6
Heat a large non-stick skillet or griddle over medium heat (about 175°C / 350°F). Lightly grease with a small amount of butter or cooking spray and wipe away any excess with a paper towel.
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7
For each pancake, pour or ladle about 1/3 cup of batter onto the pan, spreading it gently to form a round about 5 inches (12cm) in diameter.
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8
Cook for about 3 minutes, until bubbles form across the entire surface and the edges look set and matte. Flip once and cook for about 2 minutes on the second side until golden brown.
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9
Serve immediately with a generous spoonful of whipped butter and maple syrup on the side.
Nutrition (per serving)
- Carbs 65g · 49%
- Protein 14g · 11%
- Fat 24g · 41%
Tips & FAQ
Why does the batter need to rest before cooking?
What if I do not have buttermilk?
Why are my pancakes coming out flat?
How do I know when to flip?
Can I make the batter the night before?
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