Ihop Buttermilk Pancakes Copycat Recipe
There are some breakfasts that just hit different, and for me, a stack of fluffy, golden-brown pancakes from IHOP has always been that experience. After testing this recipe five times, I finally got it just right, cracking the code on that signature tall, soft texture and subtle tang that makes their buttermilk pancakes so memorable. I make this at least once a week ā it’s become a family favourite, especially on lazy weekend mornings when the whole house slowly fills with the scent of sizzling batter.
Recipe Overview
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8-10 pancakes (serves 4)
- Difficulty: Easy
Why You’ll Love This IHOP Buttermilk Pancakes Copycat Recipe
- Spot-On Fluffy Texture: The combination of buttermilk and a specific mixing method creates those tall, cloud-like pancakes that hold their shape without being dense.
- Simple Pantry Ingredients: You likely have everything you need already in your kitchen ā no obscure ingredients or special trips to the shop required.
- No Special Equipment: You don’t need a fancy griddle or professional tools; a good non-stick pan and a whisk will do the job beautifully.
- Customisable Base: This batter works brilliantly as a canvas for add-ins like blueberries, chocolate chips, or chopped nuts, letting you tailor it to your family’s preferences.
- Consistent Results Every Time: The recipe is forgiving and reliable, meaning you’ll get the same great outcome whether you’re cooking for two or twelve.
Ingredients You’ll Need
- 300g plain flour
- 50g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- Ā½ teaspoon fine sea salt
- 475ml buttermilk, well shaken
- 2 large eggs, separated
- 60g unsalted butter, melted and slightly cooled, plus extra for cooking
- 1 teaspoon vanilla extract
- Sunflower or vegetable oil, for greasing the pan
- Maple syrup and fresh berries, to serve (optional)
Tip: For the fluffiest results, make sure your buttermilk is at room temperature. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 475ml of whole milk and letting it sit for 5 minutes until it curdles slightly.
How to Make IHOP Buttermilk Pancakes Copycat Recipe
- Whisk the dry ingredients together. In a large mixing bowl, sift together the plain flour, caster sugar, baking powder, bicarbonate of soda, and fine sea salt. Give them a good whisk with a balloon whisk until everything is evenly combined ā you’ll see a uniform pale colour with no streaks of baking powder.
- Separate the eggs. Crack the eggs carefully, dropping the yolks into a small bowl and the whites into a separate, clean, grease-free bowl. Set the whites aside for now ā they’re about to become our secret weapon for extra lift.
- Mix the wet ingredients. In a jug or medium bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract until smooth. The mixture should look pale yellow and smell faintly of vanilla and tangy buttermilk.
- Combine wet and dry. Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined ā a few small lumps are absolutely fine, and you should see a thick, slightly lumpy batter. Do not overmix, or your pancakes will turn out tough.
- Whip the egg whites. Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form. When you lift the whisk, the whites should stand up tall without drooping, and the bowl can be turned upside down without anything falling out. This should take about 2-3 minutes with an electric mixer.
- Fold in the egg whites. Gently fold the whipped egg whites into the batter using a rubber spatula. Use a cutting motion through the centre, then fold the batter over from the side. Repeat until no white streaks remain ā the batter will become noticeably airier and lighter, almost like a soufflĆ© mixture. You’ll see it increase slightly in volume.
- Heat your pan. Place a large non-stick frying pan or griddle over medium heat. Add a small knob of butter and a splash of oil. When the butter has melted and is foaming gently, and a drop of water flicked onto the pan sizzles immediately, it’s ready. If the butter browns too quickly, turn the heat down slightly.
- Cook the pancakes. Pour about 80ml (a generous Ā¼ cup) of batter per pancake onto the hot pan. Let them cook undisturbed until you see bubbles forming all over the surface and the edges look set and slightly dry ā this usually takes 2-3 minutes. The bottom should be deep golden brown when you peek underneath with a spatula.
- Flip and finish. Flip the pancakes carefully with a thin spatula. Cook for another 1-2 minutes on the second side, until the pancake is puffed up and feels springy to the touch, and the bottom is an even golden brown. Transfer to a wire rack or a warmed plate while you cook the remaining batter.
- Serve immediately. Stack the pancakes on warmed plates, adding a small pat of butter between each layer if you like. Drizzle generously with maple syrup and top with fresh berries. The pancakes should be tall, fluffy, and tender ā with a slight tang from the buttermilk and a sweet, buttery finish.
Tips From My Kitchen
- Don’t overmix the batter. When you combine the wet and dry ingredients, stop as soon as the flour disappears. Overdeveloping the gluten will make your pancakes chewy rather than light and tender. A few lumps are your friend here ā they’ll disappear during cooking.
- Rest the batter for 5 minutes. After folding in the egg whites, let the batter sit on the counter for 5 minutes. This allows the gluten to relax and the baking powder to start reacting, resulting in taller, more evenly cooked pancakes. You’ll notice the batter becoming slightly thicker and more aerated.
- Use a hot, but not smoking, pan. Medium heat is your sweet spot. If the pan is too hot, the outside will burn before the middle is cooked through. If it’s too cool, the pancakes will spread too thin and become dense. The butter should foam gently, not aggressively.
- Wipe out the pan between batches. After each batch, wipe the pan clean with a paper towel and add fresh butter and oil. This prevents burnt bits from sticking to the next round and keeps the colour consistently golden. The smell of clean, fresh butter hitting the pan is a clear cue to start.
- Keep pancakes warm in the oven. If you’re cooking for a crowd, preheat your oven to 100Ā°C and place a wire rack on a baking tray. As each pancake finishes, transfer it to the rack in the oven. This keeps them warm and prevents them from steaming and becoming soggy ā they’ll stay fluffy for up to 30 minutes.
Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl or jug
- Balloon whisk
- Electric hand mixer or stand mixer (for whipping egg whites)
- Rubber spatula
- Non-stick frying pan or griddle
- Thin, flexible spatula for flipping
- Measuring cups and spoons
- Wire cooling rack
- Baking tray (for keeping pancakes warm)
Delicious Variations to Try
- Spicy Version: Add Ā½ teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients. The warmth of the spices complements the buttermilk’s tang beautifully, and a final drizzle of honey rather than maple syrup balances the heat.
- Vegan Option: Substitute the buttermilk with 475ml of unsweetened almond or oat milk mixed with 1 tablespoon of apple cider vinegar. Replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to thicken for 5 minutes. Use a plant-based butter or coconut oil for cooking ā the pancakes will still be tender and golden.
- Different Protein: Fold 100g of finely chopped pecans or walnuts into the batter along with a handful of fresh blueberries. The nuts add a lovely crunch and a nutty aroma as they toast in the pan, while the berries burst into sweet pockets throughout the pancake.
What to Serve With IHOP Buttermilk Pancakes Copycat Recipe
- A generous drizzle of warm maple syrup and a pat of salted butter on top of each pancake
- A side of fresh mixed berries, sliced bananas, or a fruit compote
- Scrambled eggs or a simple omelette for a balanced breakfast plate
- Turkey sausages or grilled chicken breakfast patties for extra protein
- A cold glass of fresh orange juice or a steaming cup of tea or coffee
- A dollop of Greek yoghurt or crƩme fraƮche for a tangy contrast
Frequently Asked Questions
Can I make the batter the night before?
I wouldn’t recommend it, as the baking powder and bicarbonate of soda will start reacting as soon as they hit the buttermilk, and the batter will lose its lift overnight. If you want to prep ahead, measure out all the dry ingredients in one bowl and the wet ingredients (except the egg whites) in another, then combine and whip the whites fresh in the morning.
Why did my pancakes turn out flat and dense?
This usually happens for one of three reasons: the pan wasn’t hot enough, the batter was overmixed, or the egg whites weren’t whipped to stiff peaks. Make sure your pan is at a consistent medium heat, mix only until combined, and whip those whites until they hold their shape firmly ā the volume they add is crucial for that IHOP-style height.
Can I freeze these pancakes for later?
Absolutely. Let the pancakes cool completely on a wire rack, then stack them with a small square of baking paper between each one to prevent sticking. Place the stack in a freezer-safe bag or container and freeze for up to 2 months. To reheat, pop them straight from frozen into a toaster or a warm oven at 180Ā°C for 5-7 minutes ā they’ll come back beautifully fluffy.
What can I use instead of buttermilk?
A quick homemade buttermilk works perfectly: add 1 tablespoon of lemon juice or white vinegar to 475ml of whole milk and let it sit at room temperature for 5 minutes. The acid will thicken the milk slightly and give it that characteristic tang. I’ve used this method many times when I’ve run out of buttermilk, and the pancakes turn out just as light and flavourful.
Why do I need to separate the eggs and whip the whites?
Whipping the egg whites separately and folding them in at the end is the key to achieving those tall, airy pancakes. The trapped air in the whipped whites expands during cooking, giving the pancakes a lightness that simply stirring in whole eggs doesn’t achieve. It adds an extra step, but the difference in texture is well worth the effort ā you’ll taste it in every bite.
IHOP Buttermilk Pancakes Copycat Recipe
Fluffy, tall buttermilk pancakes with a light and airy texture, thanks to whipped egg whites folded into the batter. A perfect copycat of the classic IHOP pancakes, served with maple syrup and fresh berries.
Ingredients
Method
-
Whisk the dry ingredients together. In a large mixing bowl, sift together the plain flour, caster sugar, baking powder, bicarbonate of soda, and fine sea salt. Give them a good whisk with a balloon whisk until everything is evenly combined ā you’ll see a uniform pale colour with no streaks of baking powder.
-
Separate the eggs. Crack the eggs carefully, dropping the yolks into a small bowl and the whites into a separate, clean, grease-free bowl. Set the whites aside for now ā they’re about to become our secret weapon for extra lift.
-
Mix the wet ingredients. In a jug or medium bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract until smooth. The mixture should look pale yellow and smell faintly of vanilla and tangy buttermilk.
-
Combine wet and dry. Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined ā a few small lumps are absolutely fine, and you should see a thick, slightly lumpy batter. Do not overmix, or your pancakes will turn out tough.
-
Whip the egg whites. Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form. When you lift the whisk, the whites should stand up tall without drooping, and the bowl can be turned upside down without anything falling out. This should take about 2-3 minutes with an electric mixer.
-
Fold in the egg whites. Gently fold the whipped egg whites into the batter using a rubber spatula. Use a cutting motion through the centre, then fold the batter over from the side. Repeat until no white streaks remain ā the batter will become noticeably airier and lighter, almost like a soufflĆ© mixture. You’ll see it increase slightly in volume.
-
Heat your pan. Place a large non-stick frying pan or griddle over medium heat. Add a small knob of butter and a splash of oil. When the butter has melted and is foaming gently, and a drop of water flicked onto the pan sizzles immediately, it’s ready. If the butter browns too quickly, turn the heat down slightly.
-
Cook the pancakes. Pour about 80ml (a generous Ā¼ cup) of batter per pancake onto the hot pan. Let them cook undisturbed until you see bubbles forming all over the surface and the edges look set and slightly dry ā this usually takes 2-3 minutes. The bottom should be deep golden brown when you peek underneath with a spatula.
-
Flip and finish. Flip the pancakes carefully with a thin spatula. Cook for another 1-2 minutes on the second side, until the pancake is puffed up and feels springy to the touch, and the bottom is an even golden brown. Transfer to a wire rack or a warmed plate while you cook the remaining batter.
-
Serve immediately. Stack the pancakes on warmed plates, adding a small pat of butter between each layer if you like. Drizzle generously with maple syrup and top with fresh berries. The pancakes should be tall, fluffy, and tender ā with a slight tang from the buttermilk and a sweet, buttery finish.
Notes
For best results, use well-shaken buttermilk and do not overmix the batter. The whipped egg whites give these pancakes an extra lift. Adjust heat as needed to prevent butter from browning too quickly.
I’d love to hear how these turn out for you ā drop a comment below to let me know if your kitchen smelled as good as mine does every time I make them. And if you’re looking for more breakfast inspiration, you might also enjoy our Starbucks Pumpkin Bread Copycat Recipe or a refreshing Crispy Cucumber Salad With Spicy Sesame Dressing to brighten up your brunch table. Happy flipping!
