I remember the first time I tried recreating IHOP pancakes at home — the goal was a stack that was pillowy, lightly sweet, and golden at the edges without spending hours or buying specialty ingredients. This copycat delivers exactly that: a fluffy, tender pancake made from pantry staples and buttermilk, perfect for weekend brunches, feeding a hungry family, or turning a weekday breakfast into something special.

Why you’ll love this dish

These pancakes hit the sweet spot between restaurant-style texture and home-cooked simplicity. They’re fast to mix, use common ingredients, and produce reliably fluffy results thanks to the buttermilk + baking soda partnership. Make them when you want a nostalgic diner feel without leaving the house.

“The closest I’ve gotten to IHOP at home — light, buttery, and just the right amount of sweet.” — a satisfied weekend tester

Beyond pure taste, this recipe is great because it’s:

Kid-approved and easy to scale up for a crowd.
Budget-friendly: no expensive extras, just good technique.
Flexible: add mix-ins or swaps without losing the classic texture.

If you like quick, pantry-friendly pancakes you can also try variations like 3-Ingredient Banana Pancakes for a fruity, one-bowl twist.

Step-by-step overview

Before you start: sift and measure, warm your griddle, and have butter and syrup ready. The process is straightforward:

Whisk the dry ingredients together.
Beat the egg with the buttermilk.
Combine wet into dry until just smooth; fold in melted butter and sugar.
Cook on a medium-low griddle in 5-inch circles until bubbles form, flip once, and finish until golden.
Expect total active time of about 15–20 minutes and yield of several 5-inch pancakes (depending on pan size).

What you’ll need

1 1/4 cups sifted all-purpose flour (sifting avoids lumps and keeps pancakes light)
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 egg, beaten
1 1/4 cups buttermilk (substitute: plain yogurt thinned with a little milk)
2 tablespoons butter, melted (plus more for greasing the pan)
1/4 cup sugar (adjust to taste — reduce slightly for less sweetness)

Notes: If you don’t have buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes. For a whole-grain twist, replace up to half the flour with white whole wheat.

Step-by-step instructions

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
In a separate small bowl, beat the egg and add the buttermilk. Whisk until evenly blended.
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until the batter is just smooth — a few small lumps are fine. Overmixing makes pancakes tough.
Stir in the 2 tablespoons of melted butter and the sugar until combined.
Heat a skillet or griddle over medium-low heat. Brush or rub a thin layer of melted butter on the surface.
Spoon about 1/4 cup of batter per pancake onto the griddle, aiming for roughly 5-inch circles.
Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip carefully and brown the other side for 1–2 more minutes.
Transfer cooked pancakes to a warm plate and repeat with remaining batter. Serve hot with butter and syrup or your preferred toppings.

Pro timing tip: keep finished pancakes loosely tented with foil to stay warm while you finish the batch.

Best ways to enjoy it

These pancakes shine hot from the griddle with a pat of butter and warm maple syrup. For a brunch spread:

Stack and top with fresh berries, sliced bananas, or warm sautéed apples.
Add a side of crispy bacon or turkey sausage for contrast.
For a richer take, serve with whipped butter and a drizzle of browned-butter maple syrup.

Pair them with cozy fall flavors by serving alongside Apple Cinnamon Pancakes for variety on the same breakfast table.

Storage and reheating tips

Refrigerator: Cool completely, then stack with parchment between pancakes and store in an airtight container for up to 3 days.
Freezer: Flash-freeze single pancakes on a tray, then transfer to a freezer bag. They keep well for up to 2 months.
Reheat: From the fridge, warm in a 300°F (150°C) oven for 8–10 minutes. From frozen, pop them in a toaster or toaster oven for 2–4 minutes, or microwave on a plate for 20–30 seconds per pancake (covers help retain moisture). Always reheat to steaming hot before serving.
Food safety: don’t leave batter or cooked pancakes at room temperature for more than two hours.

Pro chef tips

Keep the griddle at medium-low. Too hot and the outside will brown before the inside cooks.
Let the batter rest 5 minutes before cooking to hydrate the flour and promote tenderness.
Measure flour by spooning into the cup and leveling — packing flour causes dense pancakes.
Use a 1/4-cup measuring cup to portion each pancake for consistent size and cooking time.
If your pancakes are flat, check that your baking powder and baking soda are fresh; these leaveners lose potency over time.

Creative twists

Blueberry or chocolate chip: fold 1/2 cup fresh blueberries or chips into the batter just before cooking.
Citrus butter: top with butter mixed with a bit of orange zest for a bright finish.
Buttermilk swap for dairy-free: use almond or oat milk with 1 tablespoon vinegar plus a tablespoon of dairy-free yogurt for body.
Make mini pancakes for kids by using a tablespoon to drop batter for “silver dollar” sizes.

Try a tangier fruit-forward spin inspired by another favorite, like the technique used in Apple Yogurt Pancakes.

Common questions

Q: Can I make the batter ahead of time?
A: Yes — store batter in the refrigerator for up to 24 hours. Give it a gentle stir before cooking; it may thicken slightly, so add a tablespoon of milk if needed.

Q: Why are my pancakes dense rather than fluffy?
A: Likely causes include overmixing the batter, using too much flour, or stale leavening agents. Measure properly, mix until just combined, and check baking powder/soda freshness.

Q: Can I use milk instead of buttermilk?
A: You can, but buttermilk reacts with baking soda to give a lighter crumb and slightly tangy flavor. If using regular milk, add 1 teaspoon vinegar or lemon juice to the milk and let sit 5 minutes to mimic buttermilk.

Q: How can I keep pancakes warm while making a big batch?
A: Preheat an oven to 200–225°F (95–110°C) and place finished pancakes on a baking sheet in a single layer or loosely tented. This keeps them warm without drying.

Q: Is there a way to make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend that includes xanthan gum and follow the recipe; texture may vary slightly, so test one or two pancakes first.

Conclusion

These IHOP-style pancakes give you that diner-soft, buttery stack at home with minimal fuss. For a tested copycat technique and alternate ingredient notes, see this detailed recreation from IHOP Pancakes (copycat) on Life In The Lofthouse. If you want another home cook’s take and extra serving ideas, check out the version at IHOP Pancakes Copycat on Onion Rings & Things for more inspiration and tweaks.

IHOP-Style Pancakes

Enjoy fluffy, tender pancakes mimicking the IHOP experience at home, made with pantry staples for an easy and nostalgic breakfast treat.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size pancakes

Ingredients

Dry Ingredients

1 1/4 cups sifted all-purpose flour Sifting avoids lumps and keeps pancakes light
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt

Wet Ingredients

1 egg, beaten
1 1/4 cups buttermilk Substitute: plain yogurt thinned with a little milk
2 tablespoons butter, melted Plus more for greasing the pan
1/4 cup sugar Adjust to taste — reduce slightly for less sweetness

Instructions

Preparation

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
In a separate small bowl, beat the egg and add the buttermilk. Whisk until evenly blended.
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until the batter is just smooth — a few small lumps are fine.
Stir in the 2 tablespoons of melted butter and the sugar until combined.

Cooking

Heat a skillet or griddle over medium-low heat. Brush or rub a thin layer of melted butter on the surface.
Spoon about 1/4 cup of batter per pancake onto the griddle, aiming for roughly 5-inch circles.
Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip carefully and brown the other side for 1–2 more minutes.
Transfer cooked pancakes to a warm plate and repeat with remaining batter. Serve hot with butter and syrup or your preferred toppings.

Notes

Keep finished pancakes loosely tented with foil to stay warm while you finish the batch. For variations, consider adding fresh blueberries or chocolate chips to the batter.