IHOP Buttermilk Pancakes (Copycat) are perfectly fluffy and golden. Follow this recipe to easily make them just like the restaurant.
This Copycat Recipe is the perfect replica of IHOP’s famous pancakes. For more breakfast copycats, try my Starbucks Cranberry Bliss Bars and Bacon Egg and Cheese McMuffin recipes.
Sabrina’s IHOP Buttermilk Pancake (Copycat) Recipe
IHOP Buttermilk Pancakes are known for their soft, fluffy texture. By following this simple recipe, you can make the same easy breakfast dish in your own kitchen. The most classic way to serve these is with butter and maple syrup. Whipped Cream, chocolate sauce, cinnamon sugar, Blueberry Jam, Strawberry Topping, or fresh fruit are different and delicious ways to also serve up these griddle cakes. I’ve listed variations below on how to customize this beloved breakfast as well, so check it out.
Recipe Card
Ingredients
- 2 1/2 cups flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 4 tablespoons unsalted butter , melted
- 1/4 cup vegetable oil
- 3 cups low fat buttermilk
- 2 large eggs , beaten
- 1 teaspoon vanilla extract
Instructions
- Sift the flour, baking soda, salt, and sugar twice into a large bowl.
- In a medium bowl whisk together butter, vegetable oil, buttermilk, eggs and vanilla extract until smooth.
- Add in flour mixture and whisk until just combined.
- Let sit for 5 minutes.
- Scoop ¼ cup batter onto lightly buttered griddle on medium heat and cook until bubbles form.
- Flip and cook for 20 seconds.
Nutrition
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Sabrina’s Tips
Pancakes are typically cooked in batches. I like to keep them warm while I cook the rest of the batter by preheating my oven to 200 degrees. Put them on a baking sheet or another oven-safe dish and put them in the oven. That way the temperature stays warm enough without continuing to cook them.n
Table of contents
Can this be made ahead of time?
These are best made fresh, but they can be stored in the refrigerator or freezer for serving later. Check the How to Store section for more.
How to Store
- Serve: Don’t leave out at room temperature for more than 2 hours.
- Store: If you have leftovers, store in a ziplock bag or another airtight container. They can stay good in the fridge for 3-4 days.
- Freeze: Frozen pancakes can keep well for up to 2 months. To reheat, preheat your oven to 350 degrees, then lay in a single layer on a baking sheet. Put them in the oven to thaw and heat them for 10-15 minutes.
Variations
- Blueberry: Blueberries make a delicious mix-in. Toss a cup of fresh blueberries in flour to coat them before folding them into the batter. You could also use frozen blueberries if they’re what you have on hand.
- Chocolate Chip: This is another classic and easy addition. You can mix in a cup of mini chocolate chips or full-size if you prefer larger gooey chocolate chunks. Fold the chocolate chips into the batter after combining all the other ingredients.
- Holiday pancakes: To turn this into a festive holiday breakfast, you can divide the batter into two bowls. Then add green food coloring to one and red to the other. Serve with whipped cream and festive sprinkles for the perfect finishing touch.
- More mix-ins: There are so many creative ways to change up classic pancakes. For more mix-ins, you could add apple slices, fresh raspberries, or bananas. Or add nuts like chopped almonds or pecan pieces. To add a warm, comforting flavor, mix in a dash of nutmeg and cinnamon. If you want to combine salty and sweet flavors, you can mix crisp bacon crumbles into the pancake batter.
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