IHOP Buttermilk Pancakes

February 18, 2024 by Stephanie Manley, Last Updated April 28, 2024 101 Comments

Jump to Recipe Jump to Video Print Recipe

IHOP may be international, but it’s easy to whip up a hot, fluffy batch of buttermilk pancakes just like they do right in your home kitchen. Customized with mix-ins and flavored syrups, it’s a restaurant-quality breakfast the whole family will love. You are going to love this copycat International House of Pancakes recipe, these are the best pancakes.

Pouring syrup over copycat IHOP buttermilk pancakes on a plate.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Table of Contents

IHOP original buttermilk pancakes recipe

They say breakfast is the most important meal of the day. So don’t settle for any old pancakes or waste your weekend waiting for a table at a restaurant. Make some just like the pros at IHOP, who’ve been slinging breakfast food and other tasty meals for over 65 years in more than a dozen countries.

You don’t need to be an experienced short-order cook to make these fluffy, delicious, filling pancakes, perfect for a quiet morning or a bustling brunch buffet.

What makes IHOP buttermilk pancakes so good?

The combination of flavor and texture in these delicious pancakes can’t be beat. The batter has a subtle sweetness, complemented by the characteristic tang of buttermilk. This works perfectly with rich butter and sweet syrups or other toppings.

Meanwhile, forget about heavy, dense pancakes. IHOP-style buttermilk ones are light as air, allowing hungry diners to devour a whole stack!

What makes this the best recipe to try for making IHOP pancakes?

There’s no doubt there are a lot of recipes out there that claim to recreate IHOP buttermilk pancakes. But this copycat recipe takes the cake, as they say.

This IHOP pancake recipe is straightforward enough for any home cook (even before your morning coffee) and reliably delivers tasty, fluffy pancakes just like the ones fresh off the griddle at IHOP.

Plus, they serve as the perfect canvas for whatever flavors you’re craving or an easy way to turn basic ingredients into a filling breakfast feast.

Ingredients you’ll need

Simple pantry items and a few common, affordable, fresh ingredients combine to create this delightful, fluffy batter:

All-purpose flour
Baking powder
Sugar
Salt
Baking soda
Buttermilk
Vegetable oil
Egg

Copycat IHOP buttermilk pancakes ingredients in bowls.

Ingredient notes and substitutions

Those with dietary issues can make minor adjustments to this recipe if needed. For example, the all-purpose flour can be swapped for a cup-for-cup gluten-free blend.

In addition, it’s easy to replace the buttermilk with non-dairy alternatives for those sensitive to real milk products, though it may lack the characteristic tang of buttermilk. Adding a small amount of vinegar or lemon juice to these alternative milks can add the acid they lack.

How to make IHOP buttermilk pancakes

First, you’ll need to make the batter:

Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
Whisk the egg, buttermilk, and oil in a separate small bowl.
Pour the wet ingredients into the flour mixture, and stir until just combined – don’t overmix, it’s okay to have some lumps.
Cover the bowl and pop it in the fridge for 10 minutes.

Check the texture by stirring the batter to ensure there aren’t any clumps of dry ingredients remaining. If it’s too thick, thin it with a bit more buttermilk. Making the pancakes themselves is simple, too:

Heat a griddle or heavy skillet (like cast iron) over medium-low heat.
Grease the pan with a light layer of vegetable oil.
Pour batter in a 4 or 5-inch circle onto the cooking surface spaced appropriately to flip easily.
Cook on one side until tiny bubbles form on the surface and the edges dry out.
Flip the pancake and cook until golden brown.
Repeat with the remaining batter.

Collage of making copycat IHOP buttermilk pancakes.

Keep the finished pancakes warm by tenting them under aluminum foil on a baking sheet in a 200-degree Fahrenheit oven.

Serve the pancakes with butter, maple syrup (warm syrup is great), or other toppings.

A stack of copycat IHOP buttermilk pancakes with butter and syrup being poured on them.

IHOP pancakes toppings

Pancake toppings are nearly endless, from mundane everyday options to bizarre, outlandish ones. If you’re looking for some delicious new ones to tantalize your tastebuds, try these:

Poached fruit: Apples and peaches are particularly delicious choices. Amp up the flavor by drizzling a bit of cooking liquid over the pancakes, too.
‘Smores: Spread a thin layer of Fluffernutter between each pancake and top with chocolate sauce. Finish it off with a sprinkle of crushed graham crackers.
Banana custard: Spread vanilla pudding between each layer of pancakes. Place a dollop of whipped cream on top of the stack, add a few slices of fresh banana and a sprinkling of crushed vanilla wafers.

What goes well with IHOP original buttermilk pancakes?

While these hearty and filling pancakes are good on their own, they can also be a delicious part of a breakfast feast. Pancakes always pair well with breakfast meats like crispy bacon, savory sausage, or indulgent ham.

Adding scrambled, fried, or poached eggs can make it an even heartier meal, as can the addition of breakfast potatoes or hash browns.

Meanwhile, those focused on their health can enjoy these pancakes with delicious fresh fruit.

If you want new protein pancakes, check out my latest recipe for IHOP Protein Pancakes.

How to store

If your eyes are bigger than your stomach, or you simply want to prepare breakfasts ahead of time, you’ll be pleased to know these IHOP pancakes keep well. Pancakes that will be eaten within the next day or so can be kept in an airtight container in the fridge.

Preserving them for any longer than that requires freezing them, a straightforward process:

Cool the pancakes to room temperature on a wire rack.
While they’re cooling, cut squares of parchment or wax paper roughly the size of each pancake.
Stack the pancakes with a square of paper between each to prevent sticking and make defrosting a few at a time easier. Store this stack in an airtight, freezer-safe container or freezer bag.

They’ll keep in the freezer for up to a month.

How to reheat

Reheating your IHOP buttermilk pancakes is nearly as simple as freezing them. Use the microwave to do it, heating three frozen pancakes for about a minute and a half. Pancakes that have been kept in the fridge only need about 45 seconds.

FAQs for IHOP original buttermilk pancakes

How does IHOP get its pancakes so fluffy?

The secret to creating IHOP’s cloudlike fluffiness in its pancakes is the dual action of baking soda and baking powder. They’re both leavening agents, helping the mixture rise by releasing CO2 (carbon dioxide) bubbles.

While they sound similar, the two substances have important differences. Baking soda is pure sodium bicarbonate and creates CO2 when it mixes with an acidic liquid, like the buttermilk. Baking powder is a mixture that already contains a powdered acid in addition to sodium bicarbonate. Therefore, adding any liquid will cause it to start working.

How many calories are in IHOP buttermilk pancakes?

According to IHOP’s nutritional menu, each buttermilk pancake contains about 150 calories and six grams of fat. Of course, this is before adding any butter or syrup, which can pack on the extra calories.

What is the difference between original and buttermilk pancakes?

Traditional IHOP pancakes are made using buttermilk like this recipe, but other restaurants and home cooks may use regular whole milk instead. These are relatively similar but don’t have the same tang that buttermilk contributes and may not rise as well due to the lack of acidity in regular milk.

Copycat IHOP buttermilk pancakes with butter and syrup on a plate.

Love IHOP? Check out these copycat recipes

More breakfast recipes

Check out even more of my easy breakfast recipes and copycat food.