# IHOP Pancakes But Better

This recipe recreates three of IHOP's most popular pancakes: buttermilk, blueberry, and cinnamon.

- Total time: 11 min
- Cuisine: American
- Category: Breakfast
- Language: en

## Ingredients

- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 0.25 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 cup buttermilk
- 0.5 cup whole milk
- 1 whole egg
- 1 egg yolk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup fresh blueberries
- 1 tablespoon light corn syrup
- 2 cups fresh blueberries
- 1 cup granulated white sugar
- 3 tablespoons lemon juice
- 0.25 cup maple syrup
- 0.5 cup water
- 1 cup light brown sugar
- 1 tablespoon muscovado sugar
- 0.5 cup water
- 0.5 cup maple syrup
- 2.5 tablespoons ground cinnamon
- 0.33 cup cold unsalted butter
- 1 teaspoon fine sea salt
- 4 ounces softened cream cheese
- 0.75 cup powdered sugar
- 2 tablespoons whole milk
- 1 vanilla bean pod
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon creme fraiche

## Instructions

1. In a large bowl, add 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/4 teaspoon of baking soda, 1 tablespoon of baking powder, and 1 teaspoon of fine sea salt. Whisk together until combined.
2. Add in 1 cup of buttermilk, 1/2 cup of whole milk, 1 whole egg plus 1 egg yolk, 2 tablespoons of vegetable oil, and optionally 1 teaspoon of vanilla extract. Whisk together until combined and homogenous.
3. Heat a nonstick griddle or pan over medium heat. Once it’s hot, grease very lightly with cooking spray. Using a 4 oz. scooper, scoop the batter onto the griddle and optionally spread it out. Let cook for 2 minutes, flip, and cook for 2-3 more minutes.
4. In a saucepan, add 2 cups of fresh blueberries, 1 cup of granulated white sugar, 3 tablespoons of lemon juice, 1/4 cup of maple syrup, and 1/2 cup of water. Bring to a boil over medium-high heat, then reduce for about 6-8 minutes until extra thickened and syrupy. Pass it through a fine mesh strainer and fold in an extra 1/2 cup of fresh blueberries.
5. In a bowl, beat 4 ounces of softened cream cheese until creamy. Add in 3/4 cup of powdered sugar in 2 batches, beating fully before adding the remainder. Then add 2 tablespoons of whole milk until it becomes a drizzable consistency.
6. Add in the seeds from one vanilla bean pod, and once thoroughly distributed, it's done.

## Equipment

- knife
- fork
- spoon
- whisk
- electric mixer
- saucepan
- nonstick griddle or pan
- fine mesh strainer

## Tips

- Don't worry about overmixing your pancakes
- Don't overthink your pancakes
- Use a 4 oz. scooper
- Make sure the blueberry sauce coats the back of a spoon
- For the cinnamon spread, you want a drizzable consistency

## Source

- Original video: https://www.youtube.com/watch?v=T_gLOtTrQTQ&list=PL4WiRZw8bmXuC6Pd84tLVtQgrMLVhXzu2&index=21
- Recipe page: https://www.cliprecipe.com/recipe/38960b6e-2ad8-46d1-b071-45c139bd32f9
- Extracted: 2025-03-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt