IHOP Copycat Pancakes

When we were in Maryland this summer, we ate at lots of breakfast places and had lots of pancakes, waffles, etc. Well, my favorite waffles were actually at IHOP! I really liked how they had a touch of sweetness, but were so so so fluffy. I figured someone must have duplicated the recipe, and I was shocked to find that I could dump everything in a blender to get tasty pancakes!

Now, I will say that I have a hard time replicating pancake recipes. The first time I made these, I wasn’t sure about the amount of buttermilk for the Chiplet, so I substituted and did 2 cups buttermilk (powder) and 1 cup almond milk in place of the 3 cups buttermilk. But, I felt like I could taste the baking soda because there wasn’t enough of the acid (buttermilk). So the next time I used the recipe you see below. I really liked them, as did the Chiplet and the Fudgelet. K felt like they were fluffier and more cake-like the first time. So, if you really want a lofty texture, maybe try scaling back the baking soda and using regular milk with the buttermilk? I might try it but I also liked these as is.

For the amount of pancakes, this is a double batch that makes about 15-20 pancakes of a good size. You can halve the recipe or make more. It’s up to you!

Directions for IHOP Copycat Pancakes

Slightly adapted from Top Secret Recipes

  • 3 cups buttermilk (I use buttermilk powder)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 3 teaspoons baking soda
  • 6 Tablespoons granulated sugar
  • 2.5 cups flour

Heat a nonstick pan over medium heat (or use some nonstick spray in a pan). Put all of the ingredients in a blender and puree until well-blended. You might need to use a spatula to scrape down the sides then blend more.

Pour about 1 ladle or 1/3 cup of the batter into the pan. When the pancake bubbles and then looks dry on the edges, take your spatula and gently flip it to cook for another minute or so on the second side (you can peek at the color by lifting it slightly with the spatula and simply remove it from the pan when it is a medium brown color. Put the finished pancakes on a baking sheet and place in a warmed oven (about 200 degrees F) to stay warm while you continue making the rest.

Serve!

Directions for IHOP Copycat Pancakes (without pictures)

Slightly adapted from Top Secret Recipes

  • 3 cups buttermilk (I use buttermilk powder)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 3 teaspoons baking soda
  • 6 Tablespoons granulated sugar
  • 2.5 cups flour

Heat a nonstick pan over medium heat (or use some nonstick spray in a pan). Put all of the ingredients in a blender and puree until well-blended. You might need to use a spatula to scrape down the sides then blend more.

Pour about 1 ladle or 1/3 cup of the batter into the pan. When the pancake bubbles and then looks dry on the edges, take your spatula and gently flip it to cook for another minute or so on the second side (you can peek at the color by lifting it slightly with the spatula and simply remove it from the pan when it is a medium brown color. Put the finished pancakes on a baking sheet and place in a warmed oven (about 200 degrees F) to stay warm while you continue making the rest.

Serve!

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