Breakfast
IHOP Inspired Original Buttermilk Pancakes
A tall stack of light, tender buttermilk pancakes with evenly golden surfaces, whipped butter, and warm maple syrup for a diner-style breakfast.
Inspired by IHOP
Prep
15 min + 10 min rest
Cook
20 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 10 ingredients
- • 2 cups all-purpose flour
- • 3 tablespoons granulated sugar
- • 2 teaspoons baking powder
- • 1 teaspoon baking soda
- • 1/2 teaspoon kosher salt
- • 2 cups well-shaken buttermilk
- • 2 large eggs
- • 3 tablespoons unsalted butter, melted and cooled slightly
- • 1 teaspoon vanilla extract
- • Neutral oil or softened butter, for the griddle
View ingredient-by-ingredient match
- 2 cups all-purpose flourMissing
- 3 tablespoons granulated sugarMissing
- 2 teaspoons baking powderMissing
- 1 teaspoon baking sodaMissing
- 1/2 teaspoon kosher saltMissing
- 2 cups well-shaken buttermilkMissing
- 2 large eggsMissing
- 3 tablespoons unsalted butter, melted and cooled slightlyMissing
- 1 teaspoon vanilla extractMissing
- Neutral oil or softened butter, for the griddleMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
This unofficial diner-style recreation targets the chain's light, fluffy buttermilk stack and even griddle browning. A short batter rest hydrates the flour, while leaving the small lumps alone prevents gluten development and tough pancakes.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled pancakes in a covered container for up to 3 days or freeze separated by parchment for up to 2 months. Reheat from frozen in a toaster or 325°F oven until hot.
Make-ahead tips
Whisk the dry mixture up to 1 month ahead and refrigerate the combined wet ingredients overnight. Mix wet and dry only shortly before cooking so the leaveners remain effective.
What to serve with it
- - Scrambled eggs and fresh fruit
- - Crisp bacon or breakfast sausage
- - Berry compote and yogurt
Equipment needed
- - Nonstick griddle or skillet
- - Mixing bowls and whisk
- - Thin flexible spatula
Difficulty explained
The batter is simple; gentle folding, a brief rest, and steady medium-low griddle heat produce the characteristic tall, evenly cooked stack.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Whisking until perfectly smooth develops gluten and deflates the batter, producing rubbery pancakes.
- A heavily greased griddle creates patchy fried surfaces instead of an even golden finish.
- Flipping before bubbles reach the center makes the pancake spread and compress; flipping repeatedly also reduces lift.
Nutrition Context
- The pancakes provide mostly carbohydrate, while eggs and buttermilk contribute some protein and the toppings determine much of the added sugar.
- Serving syrup at the table and pairing the stack with fruit or eggs makes sweetness and portion size easier to manage.
FAQ
Why are my pancakes flat?
The leaveners may be old, the batter may be overmixed, or it waited too long. Use fresh baking powder and soda and fold gently.
Why are the outsides dark but centers raw?
The griddle is too hot. Lower to medium-low or about 350°F so the centers set before the surfaces overbrown.
Can I make the batter the night before?
Mixing ahead weakens the leavening. Prepare wet and dry bowls separately overnight and combine them in the morning.
How do I get round pancakes?
Use a measured scoop and pour into one spot on a level griddle, letting the batter spread naturally.
Can I freeze cooked pancakes?
Yes. Freeze in one layer, stack with parchment, and reheat in a toaster or covered oven until hot.
What sides pair best with this dish?
Good pairings include Scrambled eggs and fresh fruit; Crisp bacon or breakfast sausage; Berry compote and yogurt. Choose one or two based on how substantial you want the meal to be.