# IHOP Pancakes - But Better

This recipe recreates three of IHOP's most popular pancakes: the traditional buttermilk pancake, the double blueberry pancake, and the cinn-a-stack pancake.

- Servings: 6 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 tablespoon butter
- 1 tablespoon maple syrup
- 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 unsalted butter
- 1 teaspoon fine sea salt
- 4 ounces cream cheese
- 0.75 cup powdered sugar
- 2 tablespoons whole milk
- 1 vanilla bean paste
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon creme fraiche

## Instructions

1. In a large bowl, add 2 cups (300g) of all-purpose flour, 1/4 cup (62g) of granulated sugar, 1/4 teaspoon (1g) of baking soda, 1 tablespoon (12g) of baking powder, and 1 teaspoon (4g) of fine sea salt. Whisk together until combined.
2. Add 1 cup (240ml) of buttermilk, 1/2 cup (120ml) of whole milk, 1 whole egg + 1 egg yolk, 2 tablespoons (21g) of vegetable oil, and optionally 1 teaspoon (4g) of vanilla extract. Whisk together until combined and homogenous.
3. In a medium saucepan, add 2 cups (190g) of fresh blueberries, 1 cup (200g) of granulated white sugar, 3 tablespoons (55g) of lemon juice, 1/4 cup (60ml) of maple syrup, 1/2 cup (120ml) of water, and 1 tablespoon (17g) of light corn syrup. Bring to a boil over medium-high heat and reduce for about 6-8 minutes, or until extra thickened and syrupy.
4. Pass the blueberry mixture through a fine-mesh strainer. Add an extra 1/2 cup (95g) of fresh blueberries and stir.
5. In a medium-sized bowl, add 4 oz (115g) of softened cream cheese. Beat with an electric mixer until creamy.
6. Add 3/4 cup (90g) of powdered sugar in two batches, beating fully before adding the remainder. Add 2 tablespoons (35g) of whole milk and continue whisking until a nice soft peak is formed. Optionally, fold in 1 tablespoon (15g) of creme fraiche.
7. In a saucepan, add 1 cup (225g) of light brown sugar, 1 tablespoon (14g) of muscovado sugar, 1/2 cup (120ml) of water, and 1/2 cup (120ml) of maple syrup. Bring to a boil over medium heat until the sugar is completely dissolved.
8. Add 2.5 tablespoons (17g) of ground cinnamon and keep mixing until fully combined. Whisk in 1/3 cup (84g) of cold unsalted butter until homogenized and fully melted and emulsified.
9. Add 1 teaspoon (7g) of fine sea salt. Let cool until a nice almost jammy salty sweet cinnamon butter spread is formed.

## Equipment

- knife
- whisk
- measuring cups
- measuring spoons
- electric hand mixer
- saucepan
- non-stick griddle or pan
- spatula
- fine mesh strainer
- piping bag

## Tips

- Don't worry about overmixing your pancakes.
- Don't overthink your pancakes.
- Use a 4 oz. scooper for perfectly circular pancakes.
- Use real maple syrup.
- For the blueberry sauce, you want the sauce to coat the back of a spoon.
- For the cinnamon spread, you want to get it to 230°F (110°C).
- The cinnamon spread should be a drizable consistency without it being watery

## Source

- Original video: https://www.youtube.com/watch?v=N_87Ow7HTdQ&list=PL4WiRZw8bmXuC6Pd84tLVtQgrMLVhXzu2&index=80
- Recipe page: https://www.cliprecipe.com/recipe/c609d81f-a099-4928-b52d-726252ac0251
- 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