Best 3 Copycat Ihop Pancakes Recipes

Indulge in a delightful breakfast experience with our collection of irresistible pancake recipes, drawing inspiration from the iconic IHOP restaurant. Discover the secrets behind their fluffy, golden-brown pancakes that will tantalize your taste buds. From the classic buttermilk pancakes to unique variations like blueberry, chocolate chip, and red velvet, our recipes offer a symphony of flavors to satisfy every craving. Each recipe is meticulously crafted with step-by-step instructions and expert tips to ensure perfect results every time. Whether you're a seasoned pancake pro or a kitchen novice, our recipes will guide you towards a delicious and memorable breakfast experience. So, gather your ingredients, preheat your griddle, and let's embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

COPYCAT IHOP PANCAKES

Copycat Ihop Pancakes image

Make and share this Copycat Ihop Pancakes recipe from Food.com.

Provided by Elaniemay

Categories Breakfast

Time 15m

Yield 8-10 pancakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups flour
1 egg
1/4 cup sugar
1 1/4 cups buttermilk
1/4 cup oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon vanilla

Steps:

Mix all in blender. Let sit 1 or 2 minute.
In a preheated non stick skillet pour 1/3 cup of batter.
Cook over med. until surface bubbles.
Flip and cook until underside is golden brown.

COPYCAT IHOP PUMPKIN PANCAKES

Copycat Ihop Pumpkin Pancakes image

Make and share this Copycat Ihop Pumpkin Pancakes recipe from Food.com.

Provided by wiltbrittany

Categories Breakfast

Time 15m

Yield 9 pancakes, 3 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg (slightly beaten )
1 1/2 cups buttermilk
1/3 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla

Steps:

In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients.
Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended.
Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
Heat a frying pan to a medium heat.
Oil the cooking area slightly with vegetable oil.
Pour batter into pan (1/2 cup of batter per pancake).
Flip pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side.
After flipped cook for another minute.
Serve warm.

COPYCAT "IHOP" CHEESECAKE PANCAKES

Copycat

I love these!

Provided by Brandy Bender

Categories Pancakes

Time 30m

Number Of Ingredients 13

Ingredients

1 1/2 c strawberries, hulled and sliced
2 Tbsp strawberry jam, seedless
1 1/4 c all purpose flour
1 1/4 c buttermilk
1 large egg
1/4 c vegetable oil
1/4 c sugar
1 tsp baking powder
1 tsp baking soda
1 pinch salt
2 c frozen cheesecake, chopped
cooking spray
butter, confectioner's sugar, whipped cream, for topping (optional)

Steps:

1. Mix the strawberries, jam, and 2 tablespoons of warm water in a bowl; set aside. Preheat the oven to 200 degrees.
2. Pluse the flour, buttermilk, egg, vegetable oil, sugar, baking soda, baking powder, and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
3. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioner's sugar, or whipped cream, if desired.

Tips:

For fluffy pancakes, make sure to mix the wet and dry ingredients separately before combining them. Overmixing can result in tough pancakes.
Use buttermilk instead of regular milk for a tangy flavor and a boost of protein.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.
Don't overcook the pancakes! Cook them until they are golden brown and fluffy, but not dry.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These copycat IHOP pancakes are the perfect way to start your day. They are light, fluffy, and delicious, and they can be customized to your liking with a variety of toppings. Whether you like them plain or loaded with butter and syrup, these pancakes are sure to be a hit. So next time you're craving pancakes, give this recipe a try!