IHOP Buttermilk Pancakes Easy Copycat Recipe

IHOP buttermilk pancakes are those thick, fluffy, slightly tangy stacks that people line up for on weekend mornings. This copycat version gets you the same result at home, in about 30 minutes, using ingredients you probably already have.

The secret is in the buttermilk and a gentle hand with the batter. Mix it too much and you lose the fluff. Get it right and you get tall, tender pancakes with lacy golden edges.

Why I Love This Recipe

The tang from the buttermilk keeps these from tasting flat and bready, which is the problem with most box-mix pancakes.

This is the version I keep coming back to because the batter comes together in one bowl and you don’t need a griddle or any special equipment, just a wide pan and a spatula.

They hold up well even if a few sit on the plate while you finish the batch. No sad, deflated pancakes by the time you sit down.

Recipe Ingredients

• 2 cups all-purpose flour – Standard flour works best here; bread flour makes them chewy
• 2 tbsp granulated sugar – Adds a touch of sweetness and helps browning
• 2 tsp baking powder – Main lift agent; make sure it’s fresh
• 1 tsp baking soda – Reacts with the buttermilk for extra rise
• 1/2 tsp salt – Balances the sweetness
• 2 cups buttermilk – Full-fat gives the best tang and tenderness; see substitution below
• 2 large eggs – Room temperature blends more evenly into the batter
• 3 tbsp unsalted butter, melted – Adds richness; salted butter works, just skip the added salt
• 1 tsp vanilla extract – Rounds out the flavor without being obvious
• Neutral oil or butter for the pan – Clarified butter gives the crispest edges

Variations / Substitutions

• No buttermilk – Stir 2 tbsp white vinegar into 2 cups whole milk, let it sit for 5 minutes, and use it in place of the buttermilk; the texture is very close.
• Dairy-free – Use oat milk curdled with 2 tbsp apple cider vinegar and swap the butter for melted coconut oil; the pancakes will be slightly less rich but still fluffy.
• Blueberry – Fold 3/4 cup fresh or frozen blueberries into the finished batter right before cooking; frozen berries bleed a little but taste great.
• Extra tang – Replace 1/4 cup of the buttermilk with plain full-fat yogurt for a sharper, more pronounced sour note.
• Gluten-free – A 1:1 gluten-free flour blend works here, though the pancakes will be slightly denser and benefit from a 5-minute batter rest.
• Sweeter stack – Add an extra 1 tbsp sugar and 1/4 tsp cinnamon to the dry ingredients for a flavor closer to a classic diner short stack.

If you like these, IHOP Cinn-A-Stack Pancakes Copycat Recipe is worth making next.

How To Make Buttermilk Pancakes

Step 1: Whisk the Dry Ingredients

In a large bowl, whisk together the 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Get them fully combined before the wet ingredients go in, so there are no pockets of baking soda hiding in the batter.

The mixture should look uniform and pale, like fine sand. This takes about 30 seconds and it matters more than it sounds.

Step 2: Combine the Wet Ingredients

In a separate bowl or large measuring cup, whisk together the 2 cups buttermilk, 2 large eggs, 3 tbsp melted butter, and 1 tsp vanilla extract until smooth. The butter can seize slightly if the buttermilk is very cold, so room-temperature ingredients blend a lot more cleanly.

You’ll see the mixture look a little frothy from the eggs. That’s fine, pour it in.

Step 3: Fold the Batter Together

Pour the wet ingredients into the dry ingredients and fold with a spatula or wooden spoon until just combined, about 10 to 12 strokes. Stop when you no longer see dry flour streaks. The batter should look lumpy and a little rough, not smooth.

This is the step most people get wrong. Overmixed batter develops gluten, which turns your pancakes flat and rubbery. A few lumps are exactly what you want, so resist the urge to keep stirring.

Step 4: Cook the Pancakes

Heat a large non-stick skillet or griddle over medium heat for about 2 minutes. Lightly coat it with neutral oil or butter, then pour 1/3 cup of batter per pancake onto the pan. Cook for 2 to 3 minutes on the first side, until bubbles form across the surface and the edges look set and matte rather than shiny and wet.

Flip each pancake once and cook for another 1 to 2 minutes on the second side, until it’s deep golden and the pancake feels springy when you press the center lightly. Adjust the heat to medium-low if they’re browning faster than 2 minutes; a pan that’s too hot gives you dark outsides with raw middles.

Keep finished pancakes in a single layer on a baking sheet in a 200°F (93°C) oven while you work through the rest of the batter.

Step 5: Stack and Garnish

Stack 3 or 4 pancakes on a warm plate, lay a pat of cold butter on top so it starts to melt into the stack, and pour maple syrup over the whole thing so it runs down the sides. Serve immediately while the steam is still visible.

Recipe Tips

• Check your baking powder. Drop a small pinch into hot water. If it doesn’t bubble actively, buy a new can. Old baking powder is the most common reason pancakes come out flat.
• Rest the batter if you have time. A 5-minute rest after mixing lets the baking powder start working and the flour hydrate fully, which gives you a slightly more tender crumb.
• Use a 1/3 cup measure for consistency. It makes every pancake the same size so they cook at the same rate, which matters when you’re doing a big batch.
• Don’t press down on the pancake after you flip it. Pressing squeezes out the air you just spent the whole recipe building. Flip it and leave it alone.

Cook times by pan size and heat level:

How To Store

• Refrigerate – Stack cooled pancakes with a sheet of parchment between each one, seal them in an airtight container, and refrigerate for up to 3 days.
• Reheating – A toaster on a medium setting gives you the best results, about 1 to 2 minutes. The edges crisp back up in a way a microwave never manages. If you’re reheating a big stack, a 325°F (160°C) oven for 8 to 10 minutes works well.

What To Serve With Buttermilk Pancakes

Crispy bacon is the obvious pair, but it earns its spot because the salt and fat cut through the sweetness of the syrup and make the whole plate feel more balanced. Scrambled eggs alongside add protein without competing with the pancakes for attention.

For fruit, a small bowl of sliced strawberries with a little sugar macerated into them is better than plain fruit, because the juice pools with the maple syrup and the two together are genuinely good.

Frequently Asked Questions

Can I make the batter the night before?

You can, but the baking powder starts losing its lift after about 30 minutes. If you mix it the night before, the pancakes will be noticeably flatter. Better to mix the dry and wet ingredients separately and combine them in the morning.

Why are my pancakes gummy in the middle?

The heat is too high. A hot pan browns the outside quickly while the inside stays undercooked. Drop to medium-low and give the first side a full 3 minutes.

Can I freeze these?

Yes. Freeze them in a single layer on a baking sheet first, then transfer to a zip-lock bag once solid. They keep for up to 2 months and go straight from freezer to toaster without thawing.

How do I know when to flip without making a mess?

Wait for bubbles to form across the whole surface and for the edges to look set, not glossy. That point, usually around 2 to 3 minutes in, is when the pancake is structurally ready to hold together through the flip.

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Buttermilk Pancakes Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Neutral oil or butter for the pan

Method

 

1. Whisk together the 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
2. In a separate bowl, whisk the 2 cups buttermilk, 2 eggs, 3 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Pour the wet ingredients into the dry and fold with a spatula for 10 to 12 strokes until just combined and still lumpy.
4. Heat a non-stick skillet over medium heat, coat lightly with oil or butter, and cook 1/3-cup portions of batter for 2 to 3 minutes per side until golden. Hold finished pancakes in a 200°F (93°C) oven on a baking sheet.
5. Stack 3 to 4 pancakes on a warm plate, top with a pat of butter, and pour maple syrup over the stack to serve.

Notes

The batter should look lumpy when you stop mixing. If you keep stirring until it’s smooth, the pancakes will be tough. You can mix the dry and wet ingredients in separate bowls up to an hour before cooking, then combine them right before you heat the pan. Cast iron works great here but needs a slightly lower heat setting than non-stick.