IHOP Pancakes Copycat
I usually don’t go to bed until almost dawn so it’s always a struggle for me to wake up before 10:30 AM. The only time I willingly get out of bed earlier than that is when G and I make a morning trip to IHOP for pancakes. I mean, really. Fluffy pancakes drenched in butter pecan syrup, a couple sides of crisp bacon, and a fresh pot of piping-hot coffee, who wouldn’t, right?
We used to do these delicious breakfast runs at least once a week, up until the beginning of this year when we decided to be more conscientious about our spending and limit our eating out. Nowadays, when we want our pancake fix, I make them from scratch based on an IHOP pancakes copycat recipe I found on Pinterest months ago and which quickly became a favorite in our house.
Seriously, you guys, if you’re looking to replicate the buttery buttermilk pancakes the restaurant is known for, these IHOP pancakes copycat won’t disappoint! They’re just as tasty and delicious as the original yet cost a fraction of the price.
I have to admit it. I love me some IHOP pancakes. Breakfast is one of my favorite meals to eat at restaurants, though it’s funny, because I’m normally a savory foods girl. I like to order chicken fried steak, bacon or eggs. BUT there’s always an exception when we go to IHOP. I always get their pancakes. They are amazing! Especially with their maple pecan syrup. Yum!
found this copycat version from a blog I found off Pinterest and read all the reviews. I always like to read reviews before I try a recipe. They were all great and everyone said they loved them. Some commented they were better than IHOP’s. So that was the seller to me. I printed off the recipe and made them for dinner. (I love breakfast for dinner, too 😀 )
We absolutely loved these pancakes. And I agreed with the reviews. They were BETTER than IHOP’s. Maybe it’s because they were homemade, and who knows what the restaurant puts in theirs (not that I care because I’ll still eat them). This copycat version was really great. Kallen will even tell you so. He had 3 that night and 2 the next morning for breakfast. 😀
Ingredients
Directions
We used to do these delicious breakfast runs at least once a week, up until the beginning of this year when we decided to be more conscientious about our spending and limit our eating out. Nowadays, when we want our pancake fix, I make them from scratch based on an IHOP pancakes copycat recipe I found on Pinterest months ago and which quickly became a favorite in our house.
Seriously, you guys, if you’re looking to replicate the buttery buttermilk pancakes the restaurant is known for, these IHOP pancakes copycat won’t disappoint! They’re just as tasty and delicious as the original yet cost a fraction of the price.
I have to admit it. I love me some IHOP pancakes. Breakfast is one of my favorite meals to eat at restaurants, though it’s funny, because I’m normally a savory foods girl. I like to order chicken fried steak, bacon or eggs. BUT there’s always an exception when we go to IHOP. I always get their pancakes. They are amazing! Especially with their maple pecan syrup. Yum!
found this copycat version from a blog I found off Pinterest and read all the reviews. I always like to read reviews before I try a recipe. They were all great and everyone said they loved them. Some commented they were better than IHOP’s. So that was the seller to me. I printed off the recipe and made them for dinner. (I love breakfast for dinner, too 😀 )
We absolutely loved these pancakes. And I agreed with the reviews. They were BETTER than IHOP’s. Maybe it’s because they were homemade, and who knows what the restaurant puts in theirs (not that I care because I’ll still eat them). This copycat version was really great. Kallen will even tell you so. He had 3 that night and 2 the next morning for breakfast. 😀
Ingredients
- 1 1⁄4 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 1 1⁄4 cup buttermilk
- 1 egg
- 1⁄4 cup oil
- 1 butter, as needed
Directions
- Prep 5 min Cook 10 min Ready 15 min
- Preheat a skillet over medium heat.
- In a bowl, mix together flour, sugar, baking powder, baking soda, salt, buttermilk, egg, and oil until combined.
- Melt a little bit of butter in the skillet. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 1-2 minutes or until the batter is set around edges. Flip and cook for 1-2 minutes or until the pancakes are browned on the other side and cooked through. Repeat with remaining batter.
