Sweet and fluffy pancakes served with fresh fruit and warm syrup. They taste just like IHOP’s classic buttermilk pancakes, but are even better made at home!
Be sure to try my Copycat Cracker Barrel Hashbrown Casserole recipe next!
IHOP’s classic buttermilk pancakes everything that you want a pancake to be.
Light and fluffy, golden on the outside, a little sweet, and easy to make. That’s the whole package right there.
To create a substitute for buttermilk, you’ll need milk and any one of the following: Sour Cream, Plain Yogurt, White Vinegar, or Lemon Juice.
- 4 tablespoons milk + enough sour cream to make a cup.
- 2 tablespoons milk + enough plain yogurt to make a cup.
- 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
- 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.
Pancakes can easily be frozen and enjoyed for breakfast another day!
How To Freeze Pancakes:
- Place some parchment paper on a baking sheet and line the pancakes on top without touching each other.
- Place another sheet of parchment on top and freeze for a few hours.
- Remove them from the freezer and stack them up in a labeled freezer bag.
Reheating Frozen Pancakes
-Oven Method: Line a baking sheet with parchment paper and top with frozen pancakes. Add foil on top of the pancakes and bake at 350 degrees for 10-15 minutes.
-Microwave Method: Heat a stack of frozen pancakes in the microwave for approximately 1 ½- 2 minutes.
How Long are Frozen Pancakes Good for
Frozen pancakes are best if used within 1-2 months.
Try These Next!
- Make-Ahead Freezer Breakfast Sandwiches
- Overnight Everything Bagel Breakfast Casserole
- Denver Omelette Egg Bake
- French Toast Roll-ups with Sausage
- Homemade Cinnamon Rolls
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Copycat IHOP Pancakes
- 1¼ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg, beatened
- 1¼ cups buttermilk
- 2 Tablespoons butter, melted
- 3 Tablespoons sugar
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well-combined.
- In a medium bowl, combine the egg and buttermilk. Pour into the flour mixture and stir. Stir in the melted butter and sugar.
- Heat a griddle or large, nonstick skillet to medium heat. Coat with butter or nonstick cooking spray. (I prefer butter.)
- Drop 1/3 cup of batter onto the heated surface. Once the top begins to bubble, wait an additional 30 seconds or so, then flip and cook for an additional 1-2 minutes, until each side is golden brown.
- Repeat with the remaining batter, reapplying more butter or nonstick spray in between each pancake. You may need to decrease the heat to medium-low about halfway through.
- Serve with syrup or fresh fruit and enjoy!
Recipe Source: Life in the Lofthouse