✔ Updated · fixed card amounts + steps, added chocolate chip version and griddle-heat tips
My copycat IHOP pancake recipe makes tall, fluffy buttermilk pancakes that are tender, lightly sweet and evenly golden. The batter comes together from pantry staples in about 10 minutes, and breakfast is on the table in 25.
At a glance
The one tip that matters: Cook on medium-low heat and flip only once, when bubbles cover the top and the edges look dry. If the outside browns before the bubbles appear, the pan is too hot.
Why You'll Love These Pancakes
- Tall and fluffy, with a tender crumb and a light buttermilk tang.
- Pantry ingredients: flour, sugar, leaveners, buttermilk, an egg and oil.
- Easy to customize, with chocolate chips, blueberries or banana folded in.
What Makes IHOP-Style Pancakes So Fluffy?
Diner-style buttermilk pancakes get their height from two leaveners working together. Buttermilk is acidic, so it reacts with the baking soda as soon as they meet, while baking powder gives a second lift on the hot griddle. The acid also keeps the crumb tender and adds a gentle tang.
The batter for this copycat-style version is deliberately thick, so the pancakes rise up rather than spread out. If you prefer them a little thinner, stir in an extra tablespoon or two of buttermilk. For the science, see our guide to baking powder vs. baking soda, and if yours come out heavy, see why pancakes turn out dense.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't overmix. Stir just until the flour disappears. Lumps cook out; overmixing develops gluten and gives you tough, flat pancakes. I stop stirring the second the flour disappears.
- Rest the batter for 5 minutes. The baking soda and buttermilk start working and the batter thickens slightly, which gives taller pancakes.
- Mind the heat to avoid burnt pancakes. Medium-low (350 to 375°F on an electric griddle) is right. If the first side is dark before bubbles cover the top, turn the heat down; cook a small test pancake first.
- Flip once. Wait until the bubbles on top stay open and the edges look dry. Pressing the pancakes or flipping them repeatedly knocks the air out.
- Use fresh leaveners. Baking powder and baking soda lose strength over time. If your pancakes come out flat, start with a fresh can.
IHOP-Style Buttermilk Pancakes (Copycat)
4
servings (about 10 pancakes)10
minutes15
minutes310
kcal25
minutesCopycat-style IHOP buttermilk pancakes: a thick, lightly sweet batter with baking powder, baking soda and tangy buttermilk, mixed until just combined and cooked on a medium-low griddle for tall, fluffy, evenly golden pancakes.
Ingredients
- Dry Ingredients
160 g all-purpose flour, spooned and leveled (1 1/4 cups)
2 1/2 teaspoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
- Wet Ingredients
1 1/2 cups buttermilk, plus up to 3 tablespoons more to thin
1 large egg, lightly beaten
2 tablespoons vegetable oil or melted butter
- To Cook and Serve
1 tablespoon butter or oil, for the griddle
butter and maple or pancake syrup, to serve
Directions
- Make the Batter
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until evenly mixed.
- In a second bowl or a large measuring jug, whisk the buttermilk, egg and oil together.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no dry flour remains. A few small lumps are fine; overmixing makes pancakes tough and flat. Let the batter rest for 5 minutes while the griddle heats.
- Cook the Pancakes
- Heat a griddle or large nonstick skillet over medium-low heat (about 350 to 375°F on an electric griddle). It is ready when a few drops of water sizzle and dance across the surface. Grease it lightly with butter or oil.
- Pour 1/4 cup of batter per pancake onto the griddle, leaving space between them. If the batter is too thick to spread a little on its own, stir in more buttermilk, 1 tablespoon at a time.
- Cook for 2 to 3 minutes, until bubbles form across the surface and the edges look set and dry.
- Flip once and cook for 1 to 2 minutes more, until golden brown on the second side. If the first side browns before bubbles appear, lower the heat. Lightly re-grease the griddle between batches.
- Serve warm with butter and syrup. Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest.
Notes
- Apart from syrup, you can also add softened butter, chopped nuts, fruits such as bananas, or whipped cream on your pancake before serving. You can have it with bacon slices and scrambled eggs too if you want. The pancake is a versatile food. You can have it in many ways.
- Make sure never to overmix your batter if you want airy and light pancakes. Use minimal strokes to combine the dry and wet ingredients until it is smooth. It is okay to have some lumps.
- You will be able to flip the pancake easily in a nonstick griddle or pan. Never over grease. Also, ensure that the griddle or pan is adequately hot before you place the batter on it. Pancakes will cook the best on medium to low heat. The inside will be fluffy, while its outside will be beautifully brown.
- Remember, never to press down or pat your pancake while it is cooking. You may end up having a too dense, heavy pancake, instead of an airy and light texture.
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Variations
- Chocolate chip: scatter mini chocolate chips over each pancake on the griddle before flipping.
- Blueberry: drop a few fresh or frozen (unthawed) blueberries onto each pancake right after pouring.
- Banana: top each pancake with thin banana slices before flipping, or serve with sliced bananas and a sprinkle of cinnamon.
- Bigger batch: the recipe doubles easily for 8 servings; mix it in one large bowl.
- Waffles: for crisp waffles, try our Bisquick waffles or banana waffles.
Serving, Storing and Reheating
Serve the pancakes hot with butter and warm syrup (Lucy adds blueberry smiley faces to ours), or see what to serve with pancakes for bacon, eggs, fruit and more. For more diner-style breakfasts, try our IHOP French toast or Cracker Barrel pancakes.
- Fridge: cool, then store in an airtight container for up to 3 days.
- Freezer: freeze in a single layer, then bag with parchment between them for up to 3 months.
- Reheat: in a toaster, or covered with foil in a 350°F oven for about 10 minutes. See our guide on how to reheat pancakes.
Frequently Asked Questions
How do I make IHOP-style chocolate chip pancakes?
Make the batter as written, pour it onto the griddle, then scatter about 1 tablespoon of mini chocolate chips over each pancake before flipping. Adding the chips on the griddle instead of into the bowl keeps them from sinking and burning. Serve with whipped cream and a drizzle of chocolate syrup.
Can I make these pancakes without buttermilk?
Yes. Stir 1 1/2 tablespoons of lemon juice or white vinegar into a measuring cup, fill it to 1 1/2 cups with milk and let it stand for 5 to 10 minutes until slightly thickened. Use it exactly like buttermilk. Plain milk on its own won't react with the baking soda, so the pancakes will be flatter.
Why are my pancakes flat or dense?
Usually the batter was overmixed, the leaveners were old, or the batter sat for too long before cooking. Stir only until combined, check that your baking powder is fresh, and cook the batter within about 30 minutes of mixing.
Why do my pancakes burn on the outside and stay raw inside?
The griddle is too hot. Lower the heat to medium-low so the pancakes have time to rise and cook through before the outside browns. Re-grease lightly between batches, as built-up butter can scorch.
Can I freeze pancakes?
Yes. Cool them completely, freeze them in a single layer on a tray, then store them in a freezer bag with parchment between them for up to 3 months. Reheat in a toaster, or in a 350°F oven for about 10 minutes. Leftovers keep in the fridge for up to 3 days.
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