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IHOP-Style Pancakes

These thick and tender IHOP-style pancakes are easily made at home with pantry-friendly ingredients, providing a delicious diner experience without the wait.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 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
Wet Ingredients
  • 1 large egg, beaten
  • 1 1/4 cups buttermilk Can substitute with 1 1/4 cups milk + 1 1/4 teaspoons vinegar or lemon juice.
  • 2 tablespoons butter, melted Plus extra for greasing the pan.
  • 1/4 cup sugar

Method
 

Preparation
  1. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
  2. In a small bowl, beat the egg and whisk in the buttermilk until blended.
  3. 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.
  4. Stir in the 2 tablespoons of melted butter and the sugar until evenly distributed. Let the batter rest for 5 minutes.
Cooking
  1. Heat a griddle or nonstick skillet over medium-low heat and lightly brush the surface with melted butter.
  2. 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.
  3. Flip gently and cook the other side until golden, about 1–2 more minutes. Adjust heat as needed.
  4. Repeat with remaining batter, keeping finished pancakes warm in a low oven if desired.
  5. Serve hot with butter and syrup or your favorite toppings.

Notes

Storage: Refrigerate pancakes for up to 3 days; freeze for up to 2 months. Reheat in the oven or toaster. Avoid long microwaving times to prevent rubbery texture.