Craving the fluffy, melt-in-your-mouth goodness of IHOP’s blueberry pancakes? Now you can recreate that iconic breakfast experience right in your own kitchen! This recipe captures the essence of the IHOP classic, delivering a stack of golden pancakes bursting with juicy blueberries and a hint of sweetness. Get ready to indulge in a breakfast that will transport you back to your favorite diner.
IHOP Pancakes (copycat)
8
servings20
minutes10
minutesThis recipe is inspired by IHOP’s famous blueberry pancakes and delivers a light, fluffy, and delicious breakfast that everyone will love. Simple to make and packed with flavor, these pancakes are a guaranteed crowd-pleaser.
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Ingredients
1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 large egg beaten
1 1/4 cups buttermilk
2 Tablespoons butter, melted
3 Tablespoons sugar
Directions
- In a large bowl, sift together flour, baking powder, baking soda and salt.
- In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
- Heat a griddle or nonstick skillet over medium-low heat.
- Drop 1/4 cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other side. Repeat with remaining batter. Serve with butter and warm syrup.
- You can make these even better with some Blueberry Compote.
Notes
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