Classic IHOP Pancakes
This copycat recipe recreates the light, fluffy pancakes that IHOP has served for decades, using a simple batter with a small amount of baking powder for lift. The trick is cooking them low and slow so they stay pale golden and cook through without burning. A batch is ready in about 25 minutes from start to finish.
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet
- Ladle
- Spatula
Ingredients
- 1 cup all-purpose flour organic if available
- 1 tbsp granulated sugar fine granules for even mixing
- 1 tsp baking powder ensure freshness
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk preferably whole
- 1 large egg at room temperature
- 2 tbsp unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
Instructions
- Start by combining dry ingredients — flour, sugar, baking powder, baking soda, and salt — in a mixing bowl. Whisk well to ensure even distribution.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until fully combined.
- Gradually add the wet mixture to the dry ingredients, gently whisking until just combined. Be careful not to overmix to keep the pancakes light and airy.
- Heat a non-stick skillet over medium heat (around 350°F or 175°C).
- Using a ladle, pour batter onto the skillet, forming pancakes of your desired size.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
Notes
- To enhance the flavor, consider adding a pinch of cinnamon or a handful of blueberries into the batter.
- For a fluffier texture, separate the egg white from the yolk, whisk the white until soft peaks form, and fold it into the batter last.
Nutrition
Calories: 234kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 470mgPotassium: 135mgFiber: 1gSugar: 6gVitamin A: 341IUCalcium: 141mgIron: 2mg
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