Ihop Pancakes Copycat Food

IHOP PANCAKES- COPYCAT

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.).

IHOP PUMPKIN PANCAKES

Steps:

• In a medium-sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
• Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle.
• Flip your pancake over when you see the edges of the pancake become dry and small bubbles form on the uncooked side. After pancakes are flipped cook for another minute or two. Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray.
• This recipe makes about nine 4" - 5" pancakes. Serve warm with your favorite syrup.

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

COPYCAT IHOP SWEDISH PANCAKES

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.

OAMC IHOP HARVEST GRAIN 'N NUT PANCAKES COPYCAT

Steps:

• 1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour.
• 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl.
• 3. Chop nuts if not done yet, then mix into dry mix.
• 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs.
• 5. To prepare, lightly oil skillet or griddle and preheat to medium heat.
• 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps.
• 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.

GLUTEN FREE, CASEIN FREE COPYCAT IHOP PANCAKES

Steps:

• Preheat electric griddle to 375 degrees F.
• Sift together dry ingredients into mixing bowl; set aside.
• Stir rice milk and cider vinegar into a small bowl, set aside.
• Beat eggs in large mixing bowl and add canola oil. Whisk in rice milk/vinegar mixture.
• Whisk in flour mixture just until combined. Batter will be thin and lumpy, but don't overmix; otherwise the pancakes will be tough.
• Using shortening or GFCF margarine, grease the preheated pancake griddle. Pour pancake batter by 1/4 cup onto hot griddle, leaving room for batter to spread and make turning easy.
• When pancakes are full of bubbles and lightly browned on the bottom, turn and cook until evenly browned.
• For variety, use 1 cup applesauce and 1-1/2 cups rice milk; add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.

IHOP PANCAKE RECIPE

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!

Steps:

• Mix milk and vinegar together and set aside.
• Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
• Beat the egg whites in a separate medium bowl until stiff peaks form.
• In another bowl, combine milk mixed with vinegar, applesauce and sugar with an electric mixer until smooth. Mix wet ingredients into dry ingredients until just combined.
• Finely chop walnuts and almonds and stir into mixture. Fold in whipped egg whites
• Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/2 cup of the batter onto the hot skillet. I used an 8 inch frying pan, but you could do a bunch on a griddle as well.
• Cook the pancakes for 2 to 4 minutes per side, or until brown. Flip when surface just starts to bubble. *
• * I use a very thin spatula - I find it easier to flip the pancakes with one like this.
• *If mixture starts to thicken too much add a little milk (1-2 tsps until consistency is back to how it was originally)

COPYCAT IHOP PUMPKIN PANCAKES

Steps:

• In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients.
• Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended.
• Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
• Heat a frying pan to a medium heat.
• Oil the cooking area slightly with vegetable oil.
• Pour batter into pan (1/2 cup of batter per pancake).
• Flip pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side.
• After flipped cook for another minute.
• Serve warm.

IHOP COPYCAT BUTTERMILK PANCAKES

Steps:

• In a large bowl whisk together flour, baking powder, baking soda and salt.
• in a small bowl whisk together egg and buttermilk, then add vanilla and whisk until combined. Add the wet ingredients to the dry ingredients and mix just until combined. Add in melted butter and sugar and mix just until combined.
• Heat a skillet or griddle on medium low. Melt a little butter in the pan.
• Drop about 1/3 cup batter onto hot skillet, forming a 5-inch circles. Cook until bubble start to form and come to the surface about golden brown. Gently flip and continue to cook another 1-2 minutes more minutes.
• Serve with pats of butter and syrup.

COPYCAT IHOP PANCAKES

Steps:

• Mix all in blender. Let sit 1 or 2 minute.
• In a preheated non stick skillet pour 1/3 cup of batter.
• Cook over med. until surface bubbles.
• Flip and cook until underside is golden brown.

IHOP BUTTERMILK PANCAKES

Steps:

• Place the flour, baking powder, sugar, salt, and baking soda in a bowl. Whisk to combine.
• Add the buttermilk, oil, and egg.
• Use a spoon to mix all ingredients until smooth.
• If batter seems to be too thick while you're cooking the pancakes, add a little more buttermilk and mix well.
• Heat a skillet or a griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray.
• Pour in batter until it spreads to the desired size.
• Let the batter start to show small bubbles on top before you turn the pancake over to finish cooking.
• Cook the pancakes until golden on both sides.
• Serve warm with your favorite syrup.

IHOP PANCAKES COPYCAT

Steps:

• 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 the two tablespoons melted butter and sugar, and stir until combined.
• Over medium low heat, heat pan or griddle. Lightly grease surface of the pan by lightly brushing with melted butter.
• Drop about 1/4 cup batter on pan in a 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to brown.
• Gently flip and continue to brown the other side. Repeat with remaining batter.
• Serve hot with butter and syrup of choice.

COPYCAT IHOP PANCAKES

Steps:

• In large bowl, sift flour, baking powder, baking soda and salt.
• In small bowl, whisk egg and buttermilk.
• Add buttermilk mixture to flour mixture, stirring just until smooth.
• Add melted butter, sugar and vanilla, stirring just until combined.
• Heat pan or griddle to medium heat. Lightly grease surface of pan by lightly brushing with pat of butter.
• Ladle about 1/4 cup batter on pan or griddle, making 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to set.
• Gently flip pancakes and cook for 1 to 2 minutes or until lightly browned. Repeat with remaining batter.
• Serve pancakes hot with butter and syrup of choice.