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Stack of three thick fluffy golden brown pancakes with melting butter and maple syrup on white plate

Copycat IHOP Pancakes

This copycat IHOP pancake recipe uses a ten-minute batter rest and minimal stirring to create thick, fluffy diner-style pancakes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 2 cup All-purpose flour
  • 2 tbsp Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 cup Buttermilk
  • 2 piece Large eggs
  • 1/4 cup Melted butter
  • 1 tbsp Vegetable oil for griddle

Method
 

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk buttermilk, eggs, and melted butter in a separate bowl, then pour into the dry ingredients and stir just until combined with a few lumps remaining.
  3. Let the batter rest for 10 minutes at room temperature without stirring.
  4. Heat a griddle or large skillet over medium heat to 350°F / 175°C, brush with vegetable oil, and pour 1/4 cup batter per pancake.
  5. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set, then flip and cook for 1 to 2 minutes until golden brown.
  6. Serve immediately with butter and maple syrup.