By Aish Anees Malik: This article is provided for informational purposes and is based on general research and publicly available information. It does not claim personal testing, professional expertise, or guaranteed results.

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Copycat IHOP Pancakes Recipe: Homemade Buttermilk Pancakes

This copycat IHOP pancakes recipe uses common pancake ingredients including flour, buttermilk, egg, sugar, baking powder, baking soda, and melted butter. It is an independent home recipe rather than IHOP’s proprietary recipe, commercial pancake mix, or restaurant preparation formula.

For more morning meal ideas, you can also browse the breakfast recipes section on Daily Bite Recipes.

Quick Answer: How to Make Pancakes Like IHOP

For this homemade IHOP-style pancake recipe, combine the dry ingredients in one bowl and the buttermilk, egg, and melted butter in another. Stir the two mixtures together until the flour is incorporated.

Pour portions of batter onto a lightly greased skillet or griddle. When bubbles begin appearing on the surface and the edges start to set, turn the pancake and cook the other side.

The method below explains the process in more detail.

Ingredients for This Copycat IHOP Pancake Recipe

The ingredient quantities below belong to this homemade recipe. They should not be described as the official IHOP pancake ingredients.

1 1/2 cups (180 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (300 ml) buttermilk
1 large egg
2 tablespoons (28 g) unsalted butter, melted
1 teaspoon vanilla extract, optional
Butter or neutral cooking oil for the skillet

All-Purpose Flour

All-purpose flour forms the flour base of the batter.

If measuring flour with cups rather than a digital kitchen scale, spoon the flour into the measuring cup and level the top rather than pressing it firmly into the cup.

Buttermilk

Buttermilk provides liquid and acidity in this recipe.

It is combined with baking soda as part of the batter. A regular-milk alternative is covered later for readers searching for an IHOP pancake recipe without buttermilk.

Baking Powder and Baking Soda

This homemade batter contains both baking powder and baking soda.

These are leavening ingredients used in many pancake recipes. The baking soda is used alongside the acidic buttermilk.

Egg

One egg is included in the wet mixture.

Whisk it with the buttermilk before combining the wet and dry ingredients.

Sugar

Granulated sugar adds sweetness to the batter and takes part in browning while the pancakes cook.

Melted Butter

Melted butter provides fat in the batter.

Allow very hot melted butter to cool slightly before adding it to the egg and buttermilk mixture.

Neutral cooking oil may be used instead if preferred.

Vanilla Extract

Vanilla is optional.

It can be added to the wet ingredients or omitted for a simpler buttermilk pancake batter.

Homemade pancakes cooking on a griddle with bubbles forming on the surface

How to Make Copycat IHOP Pancakes

The following steps explain how to make IHOP-style pancakes at home using the homemade recipe above.

Step 1: Combine the Dry Ingredients

Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Whisk the dry ingredients together so they are distributed through the flour.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk and egg.

Add the melted butter and vanilla extract, if using.

Stir until combined.

Step 3: Make the Pancake Batter

Pour the wet ingredients into the bowl containing the dry ingredients.

Stir gently until there are no large areas of dry flour remaining.

The batter does not need to be completely smooth. Small lumps can remain.

Avoid continued whisking once the wet and dry ingredients have come together.

Step 4: Let the Batter Sit Briefly

Let the batter sit for several minutes while the skillet or griddle heats.

The batter should remain pourable rather than becoming stiff like dough or very thin like crepe batter.

If it becomes unusually thick, add a small amount of buttermilk and stir gently.

Step 5: Heat the Skillet or Griddle

Place a nonstick griddle or skillet over medium to medium-low heat.

Lightly coat the cooking surface with butter or neutral oil.

Step 6: Add the Batter

Pour about 1/4 cup of batter onto the cooking surface for each pancake.

Leave enough room between pancakes for the batter to spread.

Allow the first side to cook until bubbles begin appearing on the surface and the outside edge starts to look set rather than wet.

Step 7: Turn the Pancakes

Slide a heat-resistant pancake spatula underneath each pancake and turn it over.

Continue cooking until the second side is golden and the center is cooked through.

Transfer the pancake to a plate and continue with the remaining batter.

What Should the Pancake Batter Look Like?

The consistency of the batter matters when making IHOP-style pancakes at home.

It should be thick enough that it does not immediately run across the skillet, but it should still pour from a measuring cup or ladle.

Small lumps in pancake batter are not unusual.

If the mixture looks very thin, first check the flour and liquid measurements. If it is difficult to pour, add a small amount of buttermilk.

The exact consistency can vary slightly because measuring flour by volume does not always place the same amount of flour in a cup.

What Makes This an IHOP Copycat Pancake Recipe?

The term copycat IHOP pancakes describes the inspiration and search intent of this homemade recipe.

It does not mean that the ingredients, ratios, cooking equipment, or preparation process are the same as those used inside IHOP restaurants.

This home recipe uses a buttermilk batter and griddle-style cooking as the basis for a homemade breakfast pancake.

The ingredient quantities and preparation steps on this page belong only to this homemade version. They are not presented as IHOP’s proprietary recipe or commercial pancake formula.

IHOP Pancake Recipe Without Buttermilk

If cultured buttermilk is unavailable, acidified regular milk can be used in this homemade recipe.

For the 1 1/4 cups of buttermilk listed above, place approximately 1 tablespoon plus 1 teaspoon of lemon juice or white vinegar in a measuring container and add enough milk to reach 1 1/4 cups total.

Let the mixture stand briefly before adding it to the other wet ingredients.

This produces acidified milk. It should not be described as identical to commercially cultured buttermilk because they are different ingredients.

Check the batter consistency after the wet and dry ingredients are combined before adding any additional liquid.

Simple Cooking Tips

Do Not Keep Mixing After the Flour Is Incorporated

Stir the batter only until there are no large areas of dry flour.

There is no need to continue mixing simply to remove every small lump.

Adjust the Cooking Heat When Necessary

Different skillets, griddles, and stovetops heat differently.

If the exterior becomes dark before the center has finished cooking, lower the temperature.

If cooking is unusually slow, the temperature can be adjusted gradually.

Use Visual Signs Before Turning

A fixed cooking time is not always necessary because pancake size, batter thickness, stove output, and cookware vary.

Instead, watch for surface bubbles and edges beginning to set before checking the underside.

Do Not Flatten the Pancake

After turning a pancake, allow it to continue cooking without pressing it flat with the spatula.

Simple Pancake Variations

The homemade batter can also be used as a base for a few straightforward variations.

For chocolate chip pancakes, add a small amount of chocolate chips to the surface shortly after the batter is poured onto the skillet.

For blueberry pancakes, add several blueberries to the batter after it reaches the cooking surface, or serve fresh blueberries over the finished pancakes.

For strawberry pancakes, sliced strawberries can be served on top after cooking.

A small amount of ground cinnamon can also be mixed with the dry ingredients for a cinnamon variation.

These are variations of the homemade recipe on this page. They are not intended to duplicate specific IHOP menu items.

For a separate recipe designed around a smaller portion, see these Healthy Pancakes for One.

What to Serve With IHOP-Style Pancakes

Butter and maple syrup are simple pancake toppings.

Other options include fresh strawberries, blueberries, sliced bananas, chopped nuts, chocolate chips, or powdered sugar.

If pancakes are part of a larger breakfast, they can also be served with eggs, fruit, breakfast potatoes, or a savory breakfast side.

For example, you can pair the pancakes with homemade beef breakfast sausage or a spinach egg bake with cottage cheese.

For a drink, iced coffee with instant coffee is another breakfast option already available on Daily Bite Recipes.

Storing Leftover Pancakes

Allow leftover pancakes to cool before placing them in a covered food-storage container.

If several pancakes are being frozen together, parchment paper can be placed between them so they can be separated more easily later.

A toaster, microwave, oven, or skillet can be used for reheating.

Storage conditions and appliances differ, so this article does not promise a specific storage life, reheating time, or final texture.

Frequently Asked Questions

Is this the official IHOP pancake recipe?

No.

This is an independent homemade IHOP pancake recipe copycat for informational and home-cooking purposes.

The ingredients, measurements, and instructions on this page are not presented as IHOP’s official restaurant recipe.

What ingredients are in this homemade IHOP pancake recipe?

This homemade version uses all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, egg, melted butter, and optional vanilla extract.

That list describes this page’s recipe. It is not a statement about IHOP’s complete commercial ingredient list.

How do you make pancakes like IHOP?

If how to make pancakes like IHOP means preparing a homemade buttermilk copycat version, start by combining the dry and wet ingredients separately.

Mix them together, pour portions onto a heated cooking surface, and turn the pancakes after the surface begins forming bubbles and the edges start setting.

The process described here is a home recipe rather than IHOP’s restaurant procedure.

How does IHOP make its pancakes?

This article does not attempt to describe IHOP’s proprietary restaurant preparation process.

The instructions provided here apply only to the homemade copycat recipe on this page.

Are these the exact IHOP pancake ingredients?

No.

The ingredients listed in this article belong to this homemade copycat IHOP pancake recipe.

They should not be presented as the complete commercial formula used by IHOP.

Can I make this IHOP pancake recipe without buttermilk?

Yes. For this homemade version, regular milk can be acidified with lemon juice or white vinegar as described earlier.

Acidified milk and cultured buttermilk are not identical ingredients.

Can I use regular milk instead of buttermilk?

Regular milk has different acidity from cultured buttermilk.

If using it with the baking-soda-based recipe above, combine the milk with lemon juice or white vinegar as described in the substitution section.

Is this an IHOP pancake mix recipe?

No.

This is a from-scratch pancake recipe using individual ingredients.

A packaged pancake mix is a separate formulation and should be prepared according to its own directions.

Does IHOP put pancake batter in eggs?

This homemade pancake article does not provide instructions for IHOP’s restaurant egg dishes.

The egg listed in this recipe is simply one of the ingredients used in the homemade pancake batter.

How big are these pancakes?

For this homemade recipe, about 1/4 cup of batter can be used for each pancake.

The finished size can vary depending on the amount of batter used and how far it spreads on the cooking surface.

Why is my pancake batter very thin?

First check the flour and liquid measurements.

A thinner batter spreads more quickly on the cooking surface. If the measurements are correct, allow the batter to sit briefly before deciding whether it needs adjustment.

Why are my pancakes browning very quickly?

The cooking surface may be hotter than needed.

Reduce the heat before adding the next portion of batter and continue adjusting based on how quickly the surface browns.

Final Notes

This copycat IHOP pancakes recipe is an independent homemade buttermilk pancake recipe for readers interested in preparing an IHOP-inspired breakfast at home.