IHOP Pancakes Copycat
I learned this IHOP Pancakes copycat years ago and it’s become my go-to when I want the diner-style stack without leaving home. These pancakes are thick, tender, and lightly sweet — the kind that puff up with tiny bubbles and brown just so on the griddle. They’re perfect for a lazy weekend brunch or a quick midweek treat that feels a little indulgent. If you love comparing pancake styles, you might also enjoy the airy texture of fluffy Japanese souffle pancakes for a different kind of breakfast showstopper.
Why you’ll love this dish
These pancakes give you the IHOP profile — tender center, golden edges, and a hint of sweetness — with pantry-friendly ingredients. They’re:
- Fast to mix: no yeast or long rests required.
- Family-friendly: mild flavor kids usually accept happily.
- Budget-friendly: basic staples create a diner-quality result.
- Versatile: top them sweet or savory depending on the crowd.
“Perfectly golden and pillowy — tastes like the restaurant without the wait.” — a satisfied breakfast tester
When to make them: Sunday brunches, holiday mornings, or anytime you want something familiar and comforting that scales easily for a crowd.
The cooking process explained
Quick overview so you know what’s coming: sift the dry ingredients, whisk the wet (egg + buttermilk), combine gently, stir in melted butter and sugar, then cook ladles of batter on a medium-low griddle until bubbles form and edges brown. Flip once and finish until golden. Expect about 2–3 minutes per side depending on your pan and heat.
This method keeps the crumb tender by avoiding overmixing and using both baking powder and baking soda for lift.
What you’ll need
- 1 1/4 cups sifted all-purpose flour (sifting removes lumps and aerates for lighter pancakes)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg, beaten
- 1 1/4 cups buttermilk (see substitutions below)
- 2 tablespoons butter, melted, plus extra for greasing the pan
- 1/4 cup sugar
Substitution notes:
- Buttermilk substitute: 1 1/4 cups milk + 1 1/4 teaspoons vinegar or lemon juice, rest 5 minutes. For non-dairy, use unsweetened almond milk + 1 tsp vinegar.
- For whole-grain variation, replace up to 1/3 cup flour with whole wheat flour (expect denser pancakes).
Step-by-step instructions
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
- In a small bowl, beat the egg and whisk in the buttermilk until blended.
- Add the wet mixture to the dry ingredients. Stir gently, just until the batter looks smooth — a few small lumps are okay. Avoid overmixing or the pancakes will be tough.
- Stir in the 2 tablespoons of melted butter and the sugar until evenly distributed. Let the batter rest for 5 minutes while you heat the pan (optional but helpful for even bubbles).
- Heat a griddle or nonstick skillet over medium-low heat. Lightly brush the surface with melted butter. A moderate heat prevents over-browning before the centers cook.
- Drop about 1/4 cup batter per pancake onto the griddle, forming roughly 5-inch circles. Cook until bubbles form on the surface and the edges begin to set and brown (about 2–3 minutes).
- Flip gently and cook the other side until golden, about 1–2 more minutes. Adjust heat as needed.
- Repeat with remaining batter, keeping finished pancakes warm in a low oven (200°F / 95°C) if desired. Serve hot with butter and syrup or your favorite toppings.
Best ways to enjoy it
- Classic: butter and warm maple syrup, dusted with powdered sugar.
- Berry-topped: sautéed berries or a fresh berry compote brightens the stack.
- Indulgent: add a smear of Nutella or a scoop of vanilla ice cream for a brunch twist.
- Savory option: serve with bacon or sausage and a side of scrambled eggs for a full diner plate.
If you want a crunchy side or topping at brunch, try pairing these pancakes with homemade crunchy onions — see our crispy French fried onions copycat for a playful texture contrast.
Storage and reheating tips
- Refrigerate: Cool pancakes completely, then stack with parchment between layers and store in an airtight container for up to 3 days.
- Freeze: Lay cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Freeze up to 2 months.
- Reheat: For refrigerated pancakes, reheat in a 350°F (175°C) oven for 5–8 minutes or in a toaster for quick heating. From frozen, reheat in the toaster or oven for 8–12 minutes until hot. Avoid microwaving for long periods (it can make them rubbery); short bursts (15–20 seconds) are acceptable if time is tight.
- Food safety: Refrigerate within 2 hours of cooking to prevent bacterial growth.
Pro chef tips
- Don’t overmix: Stir until the dry streaks disappear. Overworked batter yields tough pancakes.
- Butter vs. oil for the pan: Butter gives flavor but burns more easily; use a light butter brush between batches or a neutral oil high in smoke point for steadier surface heat.
- Heat control: Medium-low is key. If pancakes brown too fast, lower the heat; if they’re pale and undercooked, raise it slightly.
- Make-ahead brunch: Batter can rest in the fridge for up to 30 minutes; for a big gathering, cook ahead and keep warm in a low oven. If you’re planning a buffet, consider adding a savory make-ahead main like Stouffer’s vegetable lasagna recipe copycat to round out the spread.
Creative twists
- Blueberry IHOP-style: Fold in 1/2 cup fresh or frozen blueberries to the batter just before cooking.
- Banana-pancake: Add one mashed ripe banana to the wet ingredients for banana sweetness and moisture.
- Chocolate chip: Sprinkle mini chocolate chips onto the batter after it’s on the griddle.
- Gluten-free: Use a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend lacks binding agents. Adjust liquid if batter seems too thick.
Your questions answered
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it for up to 30 minutes. The baking powder begins working immediately, so don’t store it overnight or you’ll lose some lift.
Q: What’s the best buttermilk substitute?
A: Mix 1 1/4 cups milk with 1 1/4 teaspoons white vinegar or lemon juice. Let sit 5 minutes to thicken. This acidity reacts with baking soda for proper rise.
Q: How do I keep pancakes warm without drying them out?
A: Place finished pancakes in a single layer on a baking sheet and keep in a 200°F (95°C) oven. Cover loosely with foil to retain moisture.
Q: Can I make these dairy-free?
A: Yes — use a plant-based milk plus 1 tsp vinegar for the buttermilk substitute and swap butter for a non-dairy margarine or neutral oil.
Q: Why aren’t my pancakes fluffy?
A: Common causes: overmixing, old baking powder/soda, too-hot pan (which browns before centers set), or flat batter (if you used plain milk without an acid).
Conclusion
These IHOP-style pancakes are a simple, reliable way to recreate the diner favorite at home — tender, slightly sweet, and wonderfully stackable. For alternate takeaways and other copycat versions, you can compare this recipe to the original inspiration on the IHOP Pancakes (copycat) recipe at Life In The Lofthouse, or explore another home-tested version on IHOP Pancakes Copycat at Onion Rings & Things. Enjoy your stack!
IHOP-Style Pancakes
Ingredients
Method
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
- In a small bowl, beat the egg and whisk in the buttermilk until blended.
- Add the wet mixture to the dry ingredients. Stir gently, just until the batter looks smooth -- a few small lumps are okay. Avoid overmixing or the pancakes will be tough.
- Stir in the 2 tablespoons of melted butter and the sugar until evenly distributed. Let the batter rest for 5 minutes.
- Heat a griddle or nonstick skillet over medium-low heat and lightly brush the surface with melted butter.
- Drop about 1/4 cup batter per pancake onto the griddle, forming roughly 5-inch circles. Cook until bubbles form on the surface and the edges begin to brown, about 2–3 minutes.
- Flip gently and cook the other side until golden, about 1–2 more minutes. Adjust heat as needed.
- Repeat with remaining batter, keeping finished pancakes warm in a low oven if desired.
- Serve hot with butter and syrup or your favorite toppings.
