IHOP Buttermilk Pancakes Copycat Recipe You Can Make at Home

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Copycat IHOP Buttermilk Pancakes (Fluffy, Golden & Easy!)

If you’ve ever sat in a cozy IHOP booth with a warm plate of pancakes in front of you, you know the feeling: that sweet, buttery smell, the steam rising off a fluffy stack, the first bite that’s soft, tender, and just a little tangy from the buttermilk. Today, we’re making a copycat IHOP buttermilk pancakes recipe at home that’s simple, fast, and family-friendly. No fancy tools. No hard-to-find ingredients. Just classic, fluffy buttermilk pancakes you can flip in your own kitchen.

A Quick Look at IHOP & Their Famous Buttermilk Pancakes

IHOP (International House of Pancakes) has been a breakfast staple in the United States since the 1950s. For many families, it’s the spot for Saturday morning pancakes, late-night stacks, and everything in between. Their buttermilk pancakes are iconic because they’re:
  • Fluffy: Light and airy, not dense or heavy.
  • Tender: Soft inside with a slight crisp around the edges.
  • Buttery and slightly tangy: That classic buttermilk flavor balances the sweetness.
  • Golden-brown: Just enough color to add a gentle toasted flavor.
This recipe is inspired by that experience—those warm, cloud-like pancakes that soak up butter and syrup like a sponge. While IHOP’s exact formula is proprietary, we can still get remarkably close at home with simple pantry ingredients and a few key tips.

Copycat IHOP Buttermilk Pancakes Recipe

Stack of fluffy golden buttermilk pancakes drizzled with syrup and butter, inspired by copycat IHOP pancakes, served with fresh blueberries on a white plate.
Fluffy, golden copycat IHOP buttermilk pancakes topped with melted butter and syrup — an easy homemade version of the classic diner favorite


Yield: About 8 pancakes (serves 4 people, 2 pancakes each)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

Optional Toppings

Step-by-Step: How to Make Fluffy Buttermilk Pancakes

1. Mix the Dry Ingredients

  • In a medium bowl, whisk together:
    • 1 1/4 cups flour
    • 2 Tbsp sugar
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
  • Whisk until everything looks evenly mixed and no clumps of baking powder remain.

2. Mix the Wet Ingredients

  • In a separate bowl or large measuring cup, whisk:
    • 1 egg
    • 1 1/4 cups buttermilk
    • 2 Tbsp melted (and slightly cooled) butter
    • 1 tsp vanilla extract
  • Whisk until the mixture is smooth and the egg is fully broken up.

3. Combine Wet and Dry (But Don’t Overmix)

  • Pour the wet mixture into the bowl with the dry ingredients.
  • Use a spatula or wooden spoon to gently stir until just combined.
  • Important: It’s okay—and even good—if the batter is lumpy. Overmixing makes pancakes tough.
  • Let the batter rest for 5–10 minutes. This helps the flour hydrate and the batter thicken for fluffier pancakes.

4. Preheat the Griddle or Pan

  • Heat a nonstick skillet or griddle over medium heat.
  • Lightly grease with a small amount of butter or oil, then wipe out excess with a paper towel. You want a thin, even layer, not puddles.
  • To test the heat: flick a tiny drop of water on the pan. It should sizzle and dance, then quickly evaporate.

5. Cook the Pancakes

  • For each pancake, pour about 1/4 cup of batter onto the hot surface.
  • Cook until:
    • Small bubbles form on top, and
    • The edges look set and slightly dry (about 2–3 minutes).
  • Flip gently with a wide spatula.
  • Cook another 1–2 minutes, or until the bottom is golden-brown and the center feels springy when lightly pressed.

6. Keep Pancakes Warm (Food Safety Tip)

  • Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
  • They’ll stay warm without drying out.
  • Because pancakes are cooked thoroughly on both sides and contain egg, make sure they are cooked until no batter is wet in the center.

7. Serve and Enjoy

  • Serve hot with butter and warm syrup.
  • Add berries, whipped cream, or chocolate chips if you want a more “restaurant-style” stack.

Food Safety Notes

  • Use fresh eggs and store them in the refrigerator at 40°F or below.
  • Don’t leave batter with raw egg at room temperature for more than 2 hours.
  • Cook pancakes until the centers are set and steaming hot. While we don’t insert thermometers into pancakes, aim for fully cooked, not gooey.
  • Refrigerate leftovers within 2 hours and use within 3–4 days, or freeze for longer storage.

Approximate Nutrition per Serving

Serving Size: 2 pancakes (recipe makes about 4 servings) Approximate macros (without toppings, may vary based on brands used):
  • Calories: ~260
  • Protein: ~8 g
  • Carbohydrates: ~34 g
  • Fat: ~10 g
  • Fiber: ~1 g
  • Sugar: ~7 g
  • Sodium: ~550 mg
These numbers will increase once you add butter, syrup, or other toppings.

Simple Shortcuts for Busy Mornings

Sometimes you want that IHOP-style buttermilk pancake feel without a lot of prep. Here are some time-savers:

1. Make-Ahead Dry Mix

  • Double or triple the dry ingredients (flour, sugar, baking powder, baking soda, salt).
  • Store in an airtight jar or container for up to 2 months.
  • When you’re ready to cook, measure out about 1 1/2 cups of your mix and add:
    • 1 egg
    • 1 1/4 cups buttermilk
    • 2 Tbsp melted butter

2. No Buttermilk? Easy Substitutions

If you don’t have buttermilk on hand:
  • Measure 1 1/4 cups milk (2% or whole preferred).
  • Stir in 1 Tbsp white vinegar or lemon juice.
  • Let sit 5–10 minutes until slightly thick and curdled.
  • Use just like buttermilk in the recipe.

3. Griddle vs. Skillet

  • Electric griddle: Set to about 350°F for even, batch cooking.
  • Cast-iron or nonstick skillet: Works great on any stovetop—just adjust heat so pancakes brown slowly without burning.

4. Freezer-Friendly Meal Prep

  • Cook pancakes and let them cool completely.
  • Layer with parchment between them and freeze in a zip-top bag.
  • Reheat:
    • Toaster: 1–2 cycles
    • Microwave: 20–30 seconds per pancake
    • Oven: 300°F for about 8–10 minutes

Allergy-Friendly & Special Diet Variations

Need to adjust for allergies or preferences? Here are simple swaps to keep the pancakes fluffy and delicious.

Gluten-Free IHOP-Style Pancakes

Dairy-Free Buttermilk Pancakes

  • Replace buttermilk with:
    • 1 1/4 cups unsweetened almond, oat, or soy milk
    • Stir in 1 Tbsp vinegar or lemon juice and rest 5–10 minutes.
  • Use dairy-free butter or neutral oil (like avocado or canola) instead of regular butter.

Egg-Free / Vegan Pancakes

To make these vegan:
  • Use the dairy-free buttermilk option above.
  • Replace the egg with:
    • 1 flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water, rest 5–10 minutes), or
    • 3 Tbsp unsweetened applesauce (slightly denser pancake but still tasty).
  • Use oil or vegan butter.

Lower-Carb / Paleo-Inspired Option

This won’t taste exactly like an IHOP buttermilk pancake, but it can satisfy the craving:
  • Use a mix of almond flour and a small amount of coconut flour (about 1 cup almond flour + 2–3 Tbsp coconut flour).
  • Increase eggs to 2 for structure.
  • Use unsweetened non-dairy milk with vinegar for tang.
  • Sweeten lightly with a sugar-free sweetener if desired.
Always note: texture will differ from classic buttermilk pancakes, but the flavors can still be comforting and pancake-like.

Troubleshooting: Common Pancake Problems

  • Pancakes are flat: Check that your baking powder and baking soda are fresh; don’t overmix the batter.
  • Centers are raw, outside is too dark: Heat is too high. Lower the burner and cook a bit longer.
  • Pancakes are tough or chewy: Batter was overmixed. Next time, stir just until the flour disappears.

Let’s Talk: Do These Taste Like IHOP Buttermilk Pancakes?

Will these taste exactly like the ones at your local IHOP? Probably not 100%—restaurants often use their own blends and equipment. But this copycat recipe gives you:
  • Fluffy, tender texture
  • Buttery, slightly tangy flavor
  • That classic “diner pancake” vibe at home
Try them with warmed maple syrup and a pat of butter, and you might feel like you’re sitting in that blue-roofed restaurant again—just without the wait.

Share Your Stack!

If you make these copycat IHOP buttermilk pancakes, I’d love to hear about it:
  • Did you add chocolate chips or blueberries?
  • Did you try a gluten-free or dairy-free version?
  • Did your kids (or picky eaters) approve?
Drop a comment on the blog with your tweaks, tips, or questions. And if you found this recipe helpful, please share it with a friend or family member who loves pancakes as much as you do.

Important Disclaimers

  • This is a homemade copycat recipe created for educational and entertainment purposes. It is not the actual IHOP recipe, and we do not claim any association with or endorsement by IHOP. All trademarks and names are the property of their respective owners.
  • No insider or proprietary knowledge was used to develop this recipe; it is based on general cooking techniques and publicly available information.
  • Simply Copycat Recipes is an Amazon Associate and may earn a small commission from qualifying purchases made through affiliate links, at no extra cost to you.
Location: Georgetown, IN, USA

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