The IHOP family restaurant chain has been serving a wide variety of breakfast, lunch and dinner selections for nearly 50 years. Offering 14 types of pancakes as well as omelettes, breakfast specialties, burgers, sandwiches, salads, chicken and steaks, IHOP's diverse menu appeals to people of all ages. IHOP restaurants are franchised and operated by Glendale, California-based International House of Pancakes, Inc., a wholly owned subsidiary of IHOP Corp. As of September 30, 2007, the end of IHOP Corp.'s third quarter, there were 1,328 IHOP restaurants in 49 states, the U.S. Virgin Islands, Canada and Mexico. This site will provide you with restaurant news and copycat recipes for IHOP

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Apple Pecan Pancakes



APPLE PECAN PANCAKES
Restaurant Recipe

Makes about 18 Pancakes

2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
2 eggs
1 3/4 cups buttermilk
3 tablespoons canola oil
1 3/4 cups shredded peeled apples
1/2 cup chopped pecans

In a large bowl, mix the first nine ingredients. In another bowl, whisk the eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Stir in apples and pecans.
Lightly grease a griddle and heat over medium low heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.




Notes:  You may also make plain pancakes from a mix and then top them with apples and pecans which have been seasoned with the apple pie spices and sauteed in butter.

New Varieties of Stuffed French Toast



IHOP has introduced two new varieties of its stuffed French toast for a limited time only.
The items are priced at around $6.99, depending on location.


  • Peach Vanilla Stuffed French Toast   A warm slice of cinnamon-raisin French toast stuffed with sweet cream filling, dipped in lightly sweetened vanilla batter and grilled until golden brown, then topped with glazed sliced peaches, vanilla cream drizzle, powdered sugar and finished with creamy whipped topping.


  • Strawberry Vanilla Stuffed French Toast  A warm slice of cinnamon-raisin French toast stuffed with sweet cream filling, dipped in lightly sweetened vanilla batter and grilled until golden brown, then topped with glazed whole strawberries, vanilla cream drizzle, powdered sugar and finished with creamy whipped topping.

Blueberry Cheesecake Pancakes


BLUEBERRY CHEESECAKE PANCAKES
Pancake Recipe

Serves 2

1 (4 oz) package of cream cheese, cut into 4 pieces and frozen over night
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 cup milk
1 egg, lightly beaten
2 tablespoons butter, melted
1/2 cup blueberry syrup (see below)
1/4 cup crumbled amaretti crust

Cut the cream cheese into small pieces. Mix the flour, baking soda, baking powder, salt and sugar in a large bowl. Mix the milk, egg and butter in another large bowl. Mix the dry ingredients into the wet. Mix in the cream cheese. Heat a pan over medium heat and melt a touch of butter in it.
Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.Repeat for the remaining batter. Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust.

Blueberry Syrup
Makes 1 cup

1 cup blueberries
1/4 cup water
1/2 cup sugar
1 tablespoon water
2 teaspoons cornstarch
1 tablespoon lemon juice

Bring the blueberries, water and sugar to a boil, reduce the heat and simmer for 5 minutes. Mix the water and cornstarch, mix it into the blueberry sauce and simmer until it thickens, about a minutes. Remove from heat and mix in the lemon juice.

Funnel Pancakes



FUNNEL PANCAKES

1 cup pancake mix
3/4 cup milk
1 egg
oil for frying
powdered sugar
sprinkles
syrup

In a medium bowl combine the pancake mix, egg and milk. Heat up about 3 1/2 inches of oil to 350 degrees. Fill up a funnel with about 3/4 cup of the pancake batter and keep your finger over the spout so it doesn't come out. Drizzle the batter into the hot oil, making sure to move it around slightly, layering the batter in a circular motion, so it’s thick enough to form a pancake like shape.  When it firms up, flip it over to get the other side and cook until golden brown. Let them drain and cool a bit. Give them a dusting of powdered sugar.

Notes:  adapted from Kitchen Daily

Hot Chocolate Pancakes



HOT CHOCOLATE PANCAKES

Pancakes
2 cups Bisquick mix
1/4 cup sugar
2 tablespoons unsweetened baking cocoa
1 cup chocolate milk
1 teaspoon vanilla
2 eggs

Toppings
chocolate-flavor syrup, warmed
sweetened whipped cream
miniature marshmallows
chocolate candy sprinkles

In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375 degrees. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.

For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.