This Copycat IHOP Pancakes Recipe makes for super soft, fluffy, and amazingly delicious buttermilk pancakes! I guarantee your family will love them!
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There is nothing better than these IHOP Copycat Pancakes on a lazy Saturday morning. Fluffy pancakes with melted butter and warm butter pecan syrup or maple syrup served with a side of my Country Breakfast Sausage. Perfect breakfast right there and can be easily doubled for a large crowd! If you love waffles try my Blueberry Waffles they are also great for the freezer!
What makes IHOP pancakes fo fluffy?
The baking powder and baking soda combined with the buttermilk create bubbles that give the pancakes that light and airy texture. Also being careful not to overmix the batter or they will be dense and heavy instead of light and fluffy.
Ingredients for IHOP Copycat Pancakes
- Flour-All purpose flour works great.
- Baking powder /baking soda-Makes the pancakes light and fluffy.
- Buttermilk- If you don't have any you can make your own really easily *see below
- Butter-Both unsalted and salted work fine.
How to make IHOP pancakes
- Step 1-In a large bowl whisk together the dry ingredients.
- Step 2-In a small bowl whisk together the wet ingredients.
- Step 3- Add the wet ingredients to the dry and whisk until combined, don't overmix.
- Step 4- Heat a skillet or griddle over medium-low heat, add a little butter, and drop 1/3 cup of the pancake batter onto the hot skillet. Flip after bubble starts to form and the edges are golden brown.
- Don't overmix the batter, minimal strokes here.
- Don't press down on your pancakes after you flip them, they will become denser instead of airy.
- Do not double flip your pancakes.
Pancakes are ready to flip when air bubbles appear on the surface and the edges begin to brown a bit.
If you're like me and never seem to have buttermilk on hand. Just add 1 tablespoon of white vinegar or lemon juice per 1 cup of milk. Let it set for 10 minutes, stir and you have a great substitute for buttermilk.
If you happen to have any extra pancakes left over just place them in an airtight container and store them in the refrigerator for 3 days. Reheat in the microwave for 2-3 minutes until heated through.
Yes, I usually make a double batch and freeze them for a quick breakfast on those busy mornings. Just lay them out individually on a baking sheet, and toss them in the freezer. Once frozen just put them in a Ziplock bag to enjoy later.
My Strawberry Jam without Pectin is delicious piled on these light and fluffy buttermilk pancakes add a dollop of whipped cream.
Top with some sautéed brown buttered bananas or fresh sliced for a delicious layer of yum.
Sprinkle some mini chocolate chips on top with a dollop of whipped cream.
Any kind of fresh fruit like sliced peaches or blueberries is also a delicious fresh topping.
Creamy peanut butter is also a huge hit with the kiddos.
IHOP Buttermilk Pancakes Copycat
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk see notes
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons butter melted
- 3 tablespoons granulated sugar
- In a large bowl whisk together flour, baking powder, baking soda and salt.
- in a small bowl whisk together egg and buttermilk, then add vanilla and whisk until combined. Add the wet ingredients to the dry ingredients and mix just until combined. Add in melted butter and sugar and mix just until combined.
- Heat a skillet or griddle on medium low. Melt a little butter in the pan.
- Drop about 1/3 cup batter onto hot skillet, forming a 5-inch circles. Cook until bubble start to form and come to the surface about golden brown. Gently flip and continue to cook another 1-2 minutes more minutes.
- Serve with pats of butter and syrup.