Copycat IHOP Buttermilk Pancakes
IHOP’s buttermilk pancakes are the diner gold standard — fluffy, golden, and tender, made for a tall stack with melting butter and syrup. This copycat recreates them from a simple scratch batter, and the secret to that height is barely mixing it. Perfect for weekend breakfast.
Why You’ll Love These Pancakes
- Fluffy and golden — the classic diner stack.
- From-scratch easy — pantry ingredients, one bowl.
- Tender every time — buttermilk is the secret.
- Weekend favorite — kids and adults both love them.
The Ingredients That Matter
- Buttermilk — the tang and acidity that make them tender and fluffy.
- Baking powder + baking soda — the lift for a tall stack.
- Melted butter — richness in the batter.
- A light hand — barely-mixed batter is the real secret to fluffy pancakes.
How to Make It
Whisk the dry and wet separately, combine just until lumpy, and cook on a greased griddle, flipping when bubbles form. Full steps are in the recipe card below.
Pro Tips
- Don’t overmix — lumps are good; overmixing makes flat, tough pancakes.
- Rest the batter 5 minutes before cooking for extra height.
- Flip only once, when bubbles form and the edges look set.
- Keep warm in a 200°F oven while you cook the batch.
Copycat IHOP Buttermilk Pancakes
Ingredients
Equipment
Method
- Whisk the flour, sugar, baking powder, and baking soda in a bowl.
- In another bowl, whisk the buttermilk, egg, and melted butter, then stir into the dry ingredients just until combined (lumps are fine).
- Pour 1/4-cup portions onto a greased griddle over medium heat.
- Flip when bubbles form and the edges set, then cook until golden. Serve with butter and syrup.
Notes
Make It a Breakfast Spread
Serve them with a Copycat McDonald’s Egg McMuffin for a full diner-style breakfast at home.
Frequently Asked Questions
Why aren’t my pancakes fluffy?
Usually overmixing or old leavening. Mix just until combined (lumps are fine) and use fresh baking powder and soda.
Can I make the batter ahead?
Pancake batter is best fresh, but you can mix the dry ingredients ahead and add the wet just before cooking.
No buttermilk?
Stir 1 tablespoon of lemon juice or vinegar into a cup of milk and let it sit 5 minutes.
