IHOP Pancake Recipe (Copycat)
This IHOP Pancake Recipe (Copycat) delivers the iconic fluffy, golden, slightly tangy short stack you love from the restaurant, made entirely from scratch in your own kitchen. Buttermilk is the secret weapon here, reacting with a dual baking powder and baking soda leavening system to create an airy, light crumb with beautiful height. With just 10 minutes of prep and a 5-minute batter rest, you'll have a perfect restaurant-style stack on the table in 30 minutes flat.
Equipment
- Large mixing bowl For dry ingredients
- Medium mixing bowl For wet ingredients
- Non-stick griddle or skillet Electric griddle set to 375°F works best for even cooking
- Whisk Balloon whisk recommended
- Ladle or 1/3 cup measuring cup For portioning batter; a squeeze-bottle batter dispenser can also be used (optional)
- Rubber spatula For folding batter gently
- Thin-edge pancake spatula / turner A wide, flexible spatula slides under pancakes cleanly for an easy flip
- Instant-read thermometer (optional) Helpful for checking griddle temperature; target 375°F
- Baking sheet (optional) For keeping cooked pancakes warm in a 200°F oven while finishing remaining batches
Ingredients
- 1 1/4 cups all-purpose flour about 160g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar about 12g
- 1/4 teaspoon salt
- 1 cup buttermilk 240ml; full-fat preferred; substitute: add 1 tbsp white vinegar or lemon juice to a cup, fill to 1-cup line with regular milk, stir and rest 5 minutes
- 1 large egg
- 2 tablespoons unsalted butter about 28g; melted and slightly cooled
- 1 teaspoon pure vanilla extract
For the Griddle
- butter or neutral cooking oil for greasing the griddle between batches; use a small pat of butter or a light drizzle of oil
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt for about 30 seconds until fully combined and evenly distributed.
- In a separate medium bowl, lightly beat the egg, then whisk in the buttermilk, melted and slightly cooled butter, and vanilla extract until uniform.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined — lumps are fine, do not overmix. Let the batter rest undisturbed for 5 minutes to activate the leavening agents.
- Heat a non-stick skillet or griddle over medium heat (or 375°F on an electric griddle) for 2 to 3 minutes, then add a small pat of butter or a light drizzle of oil and let it coat the surface evenly.
- Using a 1/3 cup measure, pour batter onto the griddle, spacing pancakes at least 2 inches apart. Cook undisturbed until bubbles form across the entire surface and the edges look set, about 2 to 3 minutes.
- Slide a thin spatula fully under each pancake and flip in one confident motion; cook the second side for 1 to 2 minutes until golden and springy when lightly pressed. Transfer to a plate or keep warm in a 200°F oven and repeat with remaining batter.
Notes
- Do not overmix the batter. A lumpy batter is correct — overmixing develops gluten and produces flat, rubbery pancakes.
- Let the batter rest for the full 5 minutes before cooking. This allows the leavening to activate and is key to achieving the signature IHOP fluffiness.
- Use full-fat buttermilk for the best flavor and texture. The acidity reacts with the baking soda to create extra lift and a subtly tangy flavor.
- Make sure your melted butter has cooled slightly before adding it to the egg and buttermilk mixture — hot butter can scramble the egg and create a grainy batter.
- For the most even results, pull your egg and buttermilk out of the refrigerator about 15 minutes before you start so they're closer to room temperature.
- Cook over consistent medium heat. Too high causes the outside to burn before the center sets; too low causes the pancakes to spread flat.
- Only flip each pancake once and never press it down with the spatula — this deflates the air bubbles that create fluffiness.
- Wipe the griddle with a folded paper towel between batches to remove any burnt butter or batter bits, which can cause bitter flavors and uneven browning.
- Storage: Cool pancakes completely on a wire rack, then store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months with parchment paper between each pancake.
- Reheat from frozen in the microwave (30–45 seconds covered with a damp paper towel), in a 350°F oven (8–10 minutes covered with foil), or pop them directly into the toaster for crispy edges.
Nutrition
Serving: 1PancakeCalories: 120kcalCarbohydrates: 17gProtein: 3.5gFat: 4gSaturated Fat: 2.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.1gCholesterol: 35mgSodium: 210mgPotassium: 80mgFiber: 0.5gSugar: 3gVitamin A: 3IUCalcium: 8mgIron: 6mg
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