Start your day off right with the irresistible charm of IHOP Buttermilk Pancakes, a recipe that brings the beloved taste of IHOP’s fluffy, golden pancakes into the comfort of your own home. Imagine waking up to the aroma of buttery, light pancakes, just like the ones you savor at IHOP, but made by your own hands.
Perfect for a family breakfast or a special weekend treat, this recipe is sure to make your mornings a little more delightful.
What is iHop?
IHOP stands for “International House of Pancakes”. It is an American business, headquartered at Glendale, California, that is famous for breakfast foods. IHOP also offers lunch and dinner, but they are best known for their IHop pancakes. The business operates from almost 2000 locations across the Americas, including the United States, Mexico, Canada, and Guatemala. They also have stores in Qatar, Saudi Arabia, Kuwait, and Dubai. Many stores are open 24 x 7.
The IHOP pancake range is wide – you can choose from raspberry, strawberry, double blueberry, chocolate chip, cheesecake, and fruity.
How To Make Copycat IHOP Pancakes
Making this comfort food is really easy. You just need a few simple ingredients, many of which you probably already have at home. You can customize the pancake as well, to your taste. But generally, they are slightly sweet, with the buttermilk providing a bit of a tang. Many even love to have it for dinner and store a few for breakfast.
- Mix Dry Ingredients: In a large bowl, combine 1-1/4 cups all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt, and 2-1/2 teaspoons sugar.
- Combine Wet Ingredients: In a separate bowl, whisk together 1-1/2 cups buttermilk, 1 lightly beaten egg, and 2 tablespoons vegetable oil.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s okay if there are a few lumps.
- Preheat and Grease: Heat a griddle or skillet over medium heat and lightly grease it with butter or oil.
- Cook the Pancakes: Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve Warm: Serve the pancakes hot with your favorite syrup or toppings.
- All-Purpose Flour: Serves as the base of the pancakes, providing structure and substance.
- Baking Powder: Acts as a leavening agent, helping the pancakes to rise and become fluffy.
- Salt: Enhances the overall flavor of the pancakes.
- Sugar: Adds a touch of sweetness to the pancakes.
- Buttermilk: The key ingredient for tanginess and moisture, buttermilk also reacts with the baking powder and baking soda to help the pancakes rise.
- Baking Soda: Works with the buttermilk as a leavening agent, contributing to the light and fluffy texture of the pancakes.
- Egg: Binds the ingredients together and contributes to the texture.
- Vegetable Oil: Adds moisture and helps in cooking the pancakes without sticking.
- Syrup (for serving): Used as a topping to add sweetness and flavor when serving the pancakes.
4 servings per container
- Amount Per ServingCalories350
- % Daily Value *
- Total Fat 25g 39%
- Cholesterol 235mg 79%
- Sodium 610mg 26%
- Potassium 398mg 12%
- Total Carbohydrate 37g 13%
- Dietary Fiber 1g 4%
- Sugars 7g
- Protein 14g 29%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What Buttermilk Does to a Pancake
Traditionally, buttermilk is one of the by-products of the process of making butter. It is the leftover liquid you get once the butter has been churned from the cream. However, buttermilk is now produced commercially.
Buttermilk provides a slightly tangy flavor to the pancake. It also activates the baking powder or baking soda in its batter, which will make your pancake fluffy and light even before you begin to cook it in your pan. Its acid content will break down the gluten, which is why you have a moist, soft, and tender pancake.
Using milk instead of buttermilk – You can also use milk instead of buttermilk, especially if you want your pancake to be more tender and for a tangier flavor. However, if you do indeed want to use milk, then make sure to use just one teaspoon of baking powder instead of one and a half. Also, add ¼ teaspoon of baking soda.
The buttermilk and milk ratio will remain the same.
Making buttermilk at home – Don’t have buttermilk? Don’t worry. You can prepare it at home easily. All you have to do is just add a tablespoon of apple cider vinegar or lemon juice to 1-1/4 cups of milk. The vinegar or lemon juice has acid, which will clabber your milk and give you buttermilk.
Buttermilk is good for health – Those who are diabetic can also have buttermilk. Research has established that fermented products of milk like sour cream, yogurt, low-fat cheese, lassi, buttermilk, and kefir can bring down the risk of diabetes by 28 percent.
In fact, having buttermilk may even improve health. Studies have revealed that it provides good probiotics, manages the blood pressure level, reduces cholesterol, strengthens our bones, provides vitamin B, and helps us digest food better.
Tips & Tricks
- Consistency of the Batter: The key to perfect pancakes is in the batter consistency. It should be thick enough to hold its shape on the griddle but not so thick that it doesn’t spread slightly. If it’s too thick, don’t hesitate to add a bit more buttermilk. I’ve found that sometimes the humidity and type of flour can affect the batter, so adjust accordingly.
- Room Temperature Ingredients: Always use room temperature buttermilk and eggs. This helps the ingredients mix more uniformly, resulting in a smoother batter. I noticed a significant difference in the texture of the pancakes when I started doing this.
- Avoid Overmixing: Mix the batter just until the dry ingredients are moistened – lumps are perfectly fine. Overmixing can lead to tough, chewy pancakes. I learned this the hard way and now always mix with a light hand.
- Preheat the Griddle: A properly heated griddle is essential. It should be hot enough that water droplets dance on the surface but not so hot that the pancakes burn. I usually test it with a small amount of batter first. If it browns too quickly, I adjust the heat.
- Flipping Technique: Wait until bubbles form on the surface and the edges look set before flipping. Flip with confidence and only once! Flipping them too early or too often can deflate the pancakes. I’ve found that patience here really pays off in achieving that golden, fluffy texture.
IHOP makes some of the best pancakes you can find. But you can make them at home as well, and they can be equally good, if not better. Just follow the step-by-step making process outlined on this page and remember our tips. You will surely have beautiful pancakes. Let us know down below how these turned out for you.