Copycat IHOP Pancake Recipe: Fluffy, Soft, and Perfectly Golden

Craving the iconic, soft, and fluffy pancakes from IHOP but don’t want to leave home? This Copycat IHOP Pancake Recipe lets you make restaurant-quality pancakes in your own kitchen. With just a few simple ingredients and some easy steps, you’ll get perfectly golden, pillowy pancakes every time. Ideal for breakfast, brunch, or a cozy weekend treat, these pancakes are just as delicious as the real deal. Serve with syrup, butter, or your favorite toppings for the ultimate morning indulgence.

Why Everyone Will Love This Recipe

• Fluffy and light: Just like the IHOP version, with a perfectly soft texture.
• Simple ingredients: Pantry staples you probably already have on hand.
• Quick and easy: Ready in under 20 minutes for a speedy breakfast or brunch.
• Customizable: Add blueberries, chocolate chips, or banana slices for extra flavor.
• Perfect for a crowd: Double or triple the recipe to serve family and friends.

What Makes These Pancakes So Special?

The key to IHOP’s signature pancake texture is a combination of all-purpose flour, baking powder, and buttermilk, which gives these pancakes a rich flavor and a super soft and fluffy interior. The batter is thick but easy to pour, ensuring the perfect consistency for pancakes that hold their shape while cooking. You’ll also get a golden, crispy edge with a soft, tender center. It’s the perfect balance of texture!

Pro Tips for Success

• Use buttermilk: It’s a secret ingredient that makes the pancakes fluffier and more flavorful.
• Don’t overmix the batter: Stir the ingredients just until combined to keep the pancakes light and airy.
• Keep the griddle at medium heat: Too high and the pancakes will burn before they cook through. Too low, and they won’t form that golden exterior.
• Let the batter rest: Let the batter sit for 5 minutes before cooking. This will help activate the baking powder and create fluffier pancakes.
• Use a ladle or measuring cup: This helps create perfectly round pancakes that cook evenly.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk, but the pancakes will be less fluffy and lack the slight tangy flavor. To mimic buttermilk, add a tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.

Can I make the batter ahead of time?

While it's best to cook pancakes immediately after mixing the batter, you can store the batter in the fridge for up to 1 day. Just give it a quick stir before cooking.

How can I make the pancakes thicker?

If you prefer thicker pancakes, simply reduce the amount of milk or add a little more flour to the batter until you reach the desired consistency.

Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free, and your pancakes will turn out just as fluffy!

How to Store

Store leftover pancakes in an airtight container or plastic wrap in the fridge for up to 3 days. Reheat in the microwave or on a griddle to restore their fluffy texture.

How to Freeze

To freeze pancakes, layer them with parchment paper in between each pancake to prevent sticking. Store in a freezer-safe container or bag for up to 1 month. Reheat in the toaster, oven, or microwave for a quick breakfast.

How to Make Copycat IHOP Pancakes

Step 1

Step 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be a little lumpy—don’t overmix, or the pancakes will be tough.

Step 2

Step 2

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

Heat a griddle or skillet over medium heat and lightly grease with butter or oil.

For each pancake, pour about ¼ cup of batter onto the griddle. Cook until bubbles form on the surface, then flip the pancake and cook for another 1-2 minutes, until golden brown on both sides.

Step 3

Step 3

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be a little lumpy—don’t overmix, or the pancakes will be tough.

Serve the pancakes warm with butter and maple syrup, or top with your favorite fruits, whipped cream, or nuts.