# IHOP Pancakes - But Better

This recipe recreates three popular IHOP pancakes from scratch: traditional buttermilk, double blueberry, and cinn-a-stack.

- Servings: 4 servings
- 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 cup light brown sugar
- 1 tablespoon muscovado sugar
- 0.5 cup water
- 0.25 cup maple syrup
- 1 tablespoon light corn syrup
- 2.5 tablespoons ground cinnamon
- 0.33 cup cold unsalted butter
- 4 ounces 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 until combined.
2. Add 1 cup of buttermilk, 1/2 cup of whole milk, 1 whole egg plus 1 egg yolk, and 2 tablespoons of vegetable oil. Whisk until combined and homogenous. Optionally, whisk in 1 teaspoon of vanilla extract.
3. Get a nonstick pan or griddle, heat it over medium heat. Once it's hot, grease very lightly with cooking spray.
4. Use a 4 oz. scooper to portion the batter onto the pan. Let it cook for 2 minutes, flip, and cook for 2 to 3 more minutes.
5. Make the blueberry sauce: In a medium saucepan, add 2 cups of fresh blueberries, 1 cup of granulated white sugar, 3 tablespoons of lemon juice, 1/4 cup of maple syrup, 1/2 cup of water, and 1 tablespoon of light corn syrup. Bring to a boil and reduce for about 6 to 8 minutes, or until extra thickened and syrupy. Pass it through a fine-mesh strainer and fold in an extra 1/2 cup of fresh blueberries.
6. Make the cinnamon spread: In a pan, add 1 cup of light brown sugar, 1 tablespoon of muscovado sugar, 1/2 cup of water. Set to medium heat. Once the sugar is completely dissolved, add 1/2 cup of maple syrup. Bring to a boil over medium-high heat until it reaches 230°F. Turn off the heat, whisk in 2 1/2 tablespoons of ground cinnamon, and then whisk in 1/3 cup of cold unsalted butter until fully melted and emulsified. Finally, add 1 teaspoon of fine sea salt.
7. Make the vanilla frosting: Add 4 ounces of softened cream cheese to a medium-size bowl. Beat with an electric mixer until creamy. Add 3/4 cup of powdered sugar in two batches, beating fully before adding the remainder. Once smooth and combined, beat in 2 tablespoons of whole milk. Optionally, fold in 1 tablespoon of creme fraiche.

## Equipment

- pan
- whisk
- 4 oz. scooper
- spatula
- sauce pot
- fine mesh strainer
- electric mixer

## Source

- Original video: https://www.youtube.com/watch?v=9tpOZw_nMfI&list=PL4WiRZw8bmXuC6Pd84tLVtQgrMLVhXzu2&index=9
- Recipe page: https://www.cliprecipe.com/recipe/a5811135-ee96-4a75-998a-0f6f875dbd35
- 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