Copycat Ihop Cheesecake Pancakes Food

IHOP PANCAKE RECIPE

IHOP Pancake Recipe image

Provided by insanelygood

Time 30m

Number Of Ingredients 11

Ingredients

1 1/4 cups buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup white sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 dash of salt
1 egg
1 teaspoon lemon juice
1 tablespoon butter (or as needed)

Steps:

In a large bowl, combine the buttermilk, vegetable oil, and vanilla extract.
Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix. Whisk the batter gently. Don't get rid of the lumps!
In another bowl, combine the lemon juice and egg. Then add it to the batter. Refrigerate the batter for 30 minutes to an hour.
Heat a large skillet over medium heat and smear with butter. Pour 1/3 cup of batter into the skillet.
Let it cook for two minutes or until you see bubbles forming on the surface. Flip the pancake over with a spatula. Let the other side cook for 1 to 2 minutes.
Repeat steps 6-10 until you cook all the batter.
Drizzle with maple syrup and choose your favorite toppings.
Enjoy!

Nutrition Facts : Calories 194 cal

IHOP PANCAKES- COPYCAT

IHOP Pancakes- Copycat image

This recipe can be modified with whole wheat flour, fruit, or however you like your IHOP pancakes. Even make a Funny Face chocolat chip pancake for the kids

Provided by SJG3483

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Steps:

Preheat a skillet over medium heat.
Put all ingredients in a bowl and combine(mix) until smooth.
Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
When the edges appear to harden, flip the pancakes (they should be light brown.).

Nutrition Facts : Calories 350.1, Fat 17.9, SaturatedFat 3.9, Cholesterol 57.2, Sodium 506.7, Carbohydrate 40.4, Fiber 0.8, Sugar 12.6, Protein 7.3

COPYCAT IHOP SWEDISH PANCAKES

Copycat Ihop Swedish Pancakes image

Some of my best memories of my Grandmother, were in the kitchen. One summer growing up I spent a week with my grandparents and she taught me quite a few recipes. We baked cookies, made candy, pickles and my favorite was Swedish Pancakes. These pancakes were good for any time of day...breakfast, dinner...it didn't matter! When I came across this recipe for IHOP's version of this classic, it brought back such good memories that I had to share it with you all. Enjoy !!!

Provided by ChefOnTheMoon

Categories Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
1 cup milk
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cream or 1/2 cup milk
2 tablespoons butter, melted
confectioners' sugar
2 cups lingonberry sauce (I use red currant jelly)

Steps:

Beat eggs until very light.
Sift together the flour, salt and sugar.
Add half the milk and fold in flour, sifted with sugar and salt.
Then add remaining milk, cream and butter.
If consistency is too thick , add more milk.
Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
These pancakes are thin and will only need a minute or two on each side.
Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
Serve sprinkled with confectioners sugar.

Nutrition Facts : Calories 413.6, Fat 21.2, SaturatedFat 12.1, Cholesterol 196.5, Sodium 435.6, Carbohydrate 42.9, Fiber 1.3, Sugar 3.5, Protein 12.3

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