Best Pancakes Copycat
Plump and pillowy, IHOP Pancakes copycat is just as tasty as what you’d find in the restaurant yet costs a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.
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.
Plump and pillowy, these IHOP Pancakes copycat are just as tasty and delicious as what you’d find in the restaurant yet cost a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.
Course: Breakfast
Cuisine: American
Servings: 4 Servings
Calories: 288 kcal
Author: Lalaine
1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 egg, beaten
1 1/4 cups buttermilk
2 tablespoons butter and more for greasing pan, melted
1/4 cup sugar
In a large bowl, sift together flour, baking powder, baking soda and salt.
In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add the two tablespoons melted butter and sugar, and stir until combined.
Over medium low heat, heat pan or griddle. Lightly grease surface of the pan by lightly brushing with melted butter.
Drop about 1/4 cup batter on pan in a 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to brown.
Gently flip and continue to brown the other side. Repeat with remaining batter.
Serve hot with butter and syrup of choice.
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.
Plump and pillowy, these IHOP Pancakes copycat are just as tasty and delicious as what you’d find in the restaurant yet cost a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.
Course: Breakfast
Servings: 4 Servings
Calories: 288 kcal
Author: Lalaine
Ingredients
1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 egg, beaten
1 1/4 cups buttermilk
2 tablespoons butter and more for greasing pan, melted
1/4 cup sugar
Instructions
In a large bowl, sift together flour, baking powder, baking soda and salt.
In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add the two tablespoons melted butter and sugar, and stir until combined.
Over medium low heat, heat pan or griddle. Lightly grease surface of the pan by lightly brushing with melted butter.
Drop about 1/4 cup batter on pan in a 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to brown.
Gently flip and continue to brown the other side. Repeat with remaining batter.
Serve hot with butter and syrup of choice.
