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