IHOP Pancake Recipe (Copycat)-Butter Your Biscuit

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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!

Why this recipe works

This buttery pancake recipe is quick and easy and only uses a few simple pantry ingredients like my Southern Johnny Cakes. A no-fail copycat recipe for pillowy perfection to add to your Sun morning breakfast table. You may also like my Copycat In n Out Burger.

Ingredients for this IHOP Pancakes Recipe

All the ingredients needed for this recipe.

Ingredients Notes

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 easy *see below
Butter-Both unsalted and salted work fine.

How to make IHOP pancakes

Wet ingredients being poured into the dry ingredients.

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 on 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.

A stack of pancakes with syrup being poured on top.

Recipe tips

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.

Recipe Faq's

How do I know when pancakes are ready to flip?

Pancakes are ready to flip when air bubbles appear on the surface and the edges begin to brown a bit.

How to make buttermilk

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.

How to store leftover pancakes

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.

Can I freeze these pancakes?

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.

Pancake toppings

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.

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Yield: 4

IHOP Copycat Buttermilk Pancakes

These IHOP Copycat Pancakes are super soft and fluffy, and amazingly delicious! I guarantee your family will love them!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

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

Instructions

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.

Notes

Buttermilk-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.

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.

Nutrition Information

Yield

Serving Size

4 Servings
Amount Per Serving Calories 282Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 65mgSodium 911mgCarbohydrates 43gFiber 1gSugar 13gProtein 8g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.