IHOP Buttermilk Pancakes Recipe
There’s something heartwarmingly magical about eating breakfast for dinner. It’s always been a favorite “backwards meal” of mine.
Back in high school, I was the kid who participated in every extracurricular activity imaginable: choir, track and field, theatre club, soccer, and basketball. You name it, I did it.
But one thing that always remained was a self post-game treat to spoil myself. When my mom picked me up, she always said I could go for what she called a “backwards meal.” That could mean having ice cream (or some other dessert-like treat) before dinner, or perhaps my favorite, breakfast for dinner.
A quick trip to IHOP with family or teammates to celebrate a win or to keep the fun going was almost always my go-to pick. What was it about those deliciously fluffy pancakes that always won first choice?
The Family-Friendly History of IHOP
IHOP, which stands for the International House of Pancakes, got its start in the late 1950s thanks to the brotherly duo Al and Jerry Lapin. The fast-food industry was starting to boom, and they had a vision to capitalize on this trend with unique pancakes and waffles topped off with fun, flavored syrups (a pretty good hunch they had, huh?).
They quickly started franchising in the early 1960s, and by 1962, the brand had grown to 50 locations across California. The International House of Pancakes (which transitioned its name to IHOP in 1973) always had a family-friendly atmosphere. But they really leaned into it by adding a kid’s menu in the 1980s and 90s. And from there, the iconic smiley face pancake was born.
The family-oriented atmosphere, the ability to play with my smiling food, and the exciting reward of “backwards meals” made this an exciting place throughout my childhood and teen years. As I grow older, the reminder of so many happy memories makes it feel all the more special.
Being a bit of a sucker for nostalgic, feel-good food, I wanted to know how I could bring the comforting joy of IHOP pancakes home—mainly when I realized there wasn’t one easily accessible to my new home that was out of state from where I grew up.
What Makes IHOP’s Pancakes So Perfectly Round and Delicious?
While I would like to believe there’s some sort of family-friendly, “backwards meal” magic embedded in the pancakes, I found myself wondering what actually made IHOP pancakes so good (and fluffy). And how are they always so perfectly round?
Despite many online debates, Mashed found that the griddle temperature played a significant role: it’s set to a precise 350 degrees. And what really got me was that IHOP doesn’t use oil, butter, or any other fat to grease their griddles!
Thankfully, Marie Grimm, IHOP’s VP of Culinary Innovation, gave Mashed a quick tip for those recreating pancakes at home. She said to put a small amount of Crisco on a paper towel and rub it on a cold pan before you start cooking. I like to use ghee butter, but cooking spray seems to work just as well.
Whip Up the Magic of IHOP Buttermilk Pancakes Recipe at Home
Another insider secret Grimm shared is that the cooks use a batter dispenser to make sure each pancake comes out the perfect round shape and circumference every time. Now, I don’t have a batter dispenser at home, and I’m guessing you don’t either, but that’s okay!
Sometimes, I like a little surprise, knowing each pancake won’t look exactly the same. That’s the magic of recreating nostalgic restaurant favorites at home—you can put your own spin on it. I do, however, try not to overmix or overheat the pancakes as I prep and cook them. Let the baking soda and powder do their fluffy-making job over medium-low heat.
So, gather a few easy-to-find ingredients and whip up your IHOP pancakes with this straightforward recipe. Now, “backwards meal” doesn’t have to come after a high school sports game. Adulting means you can pour a cup of coffee and enjoy IHOP flavors anytime you want.
IHOP Buttermilk Pancakes Recipe
The IHOP Buttermilk Pancakes recipe shows you how to make the famous fluffy pancakes that many people love at IHOP. You mix simple things like flour, buttermilk, eggs, sugar, and baking powder to make a smooth mix. Then, you cook spoonfuls of this mix on a hot, slightly greasy pan until they're brown on both sides. Bubbles popping up on the top tell you when it's time to flip them over. Once done, you get soft, light pancakes that you can enjoy with butter, syrup, or any topping you like. This recipe lets you bring a piece of the IHOP magic into your home, making a delicious breakfast any time of the day.
- 1 ¼ cups all-purpose flour (sifted )
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg (beaten)
- 1 ¼ cups buttermilk
- 2 Tablespoons salted butter (melted)
- 3 Tablespoons sugar
- 1 maple syrup (warm)
- In a large bowl, sift together flour, baking powder, baking soda and salt.
- In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
Warm up a griddle or nonstick frying pan over medium-low heat. Apply cooking spray or butter to grease the surface. Pour 1/4 cup of batter onto the pan, spreading it out to form a 5-inch round. Wait for bubbles to appear on the surface and for the edges to turn golden brown. Carefully turn it over to cook and brown the other side. Continue this process with the rest of the batter.
- Serve with butter and warm syrup. Enjoy!
This pancake recipe makes a total of nine 4-inch pancakes, but if you load up your pan with batter like I do, you’re getting enough for two hungry people.
I’m a big fan of ghee butter in the pancake which makes flipping a lot easier, but you can also use non stick cooking spray if you’re on a budget.