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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World Scrambles


IHOP WORLD SCRAMBLES

Introducing IHOP World Scrambles:


  • Tuscan Scramble – Roasted red peppers, Parmesan cheese, diced tomatoes, fresh spinach & scrambled eggs topped with sweet basil.
  • All American Bacon Scramble – Crisp hickory smoked bacon, White Cheddar cheese and fluffy scrambled eggs topped with diced fresh tomatoes.
  • Californian Scramble – Jack and Cheddar cheeses with fluffy scrambled eggs topped with salsa and fresh avocado.

Available until September 7th, 2014





Chocolate Chocolate Chip Pancakes



CHOCOLATE CHOCOLATE CHIP PANCAKES
IHOP Copycat Recipe

Makes 6 Pancakes

1 cup flour
5 tablespoons cocoa powder
1 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
3/4 cup buttermilk
1 egg
1/2 teaspoon vanilla extract
chocolate chips, whipped cream and syrup to serve

Make Batter:  In a bowl, combine the first 7 ingredients together. In a measuring cup, measure the buttermilk add the egg and vanilla and whisk to combine. Slowly add the wet ingredients to the dry and whisk until all the dry ingredients are wet, but don’t overmix. (The batter should be a little lumpy.)

Cook Pancakes:  Over medium heat, melt some butter in a skillet and let it get a hot. Pour about 1/3 cup of batter into the skillet and let it cook until little bubbles form all over the surface. Flip and cook until the other side browns too. Repeat with the rest of the batter.

Serve 2 pancakes per person. In between each pancake place some chocolate chips which will melt and become gooey. Top with whipped cream.

Jelly Donut Pancake

Buttermilk pancakes filled with raspberry jelly, 
topped with donut glaze, a dollop of jelly, and powdered sugar.

These pancakes were part of the 2013 Signature Summer Pancakes and have made a place on the permanent at IHOP.


JELLY DONUT PANCAKES
IHOP Copycat Recipe

Vanilla Donut Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk

In small bowl, blend desired glaze ingredients until smooth, adding enough liquid for desired glaze consistency.

Notes:  Start with basic buttermilk pancakes. Spread your favorite flavor of jelly or preserves between the layers then drizzle the glaze on top.


This is a chowhound review of the pancakes.

Fresh Fruit Pancakes

IHOP is celebrating summer 2014 with three new signature pancakes featuring the seasonal fruits.
  • Blueberry Cannoli Pancakes: Buttermilk pancakes topped with blueberry compote and a sweetened ricotta cheese.
  • Raspberry Peach Pancakes: Buttermilk pancakes topped with sweet peaches & drizzled with a raspberry sauce.
  • Strawberry Banana Cream Pie Pancakes: Buttermilk pancakes layered with banana cream, topped with glazed strawberries & sliced fresh bananas.


FRESH FRUIT PANCAKES
IHOP Copycat Recipe

Start by making  IHOP's BASIC BUTTERMILK PANCAKES. Then add the topping of your choice.


BLUEBERRY CANNOLI PANCAKES
Blueberry Topping
1/2 cup frozen unsweetened blueberries, thawed (drained, if needed
1 teaspoon brown sugar (not packed
1/2 teaspoon cornstarch 

Cannoli Topping
1/4 cup light/low-fat ricotta cheese 
1 no calorie sweetener packet (like Splenda or Truvia
1 drop vanilla extract 

Blueberry Topping:  Place the blueberries in a large microwave-safe mug sprayed with nonstick spray. Stir in 2 teaspoons water. Sprinkle with brown sugar and cornstarch, and stir to coat. Microwave for 1 minute, or until hot. Stir, and spoon over pancakes. 

Cannoli Topping: In a small bowl, mix ingredients all the ingredients together. Spoon over blueberry topping. 



RASPBERRY PEACH PANCAKES
Skip both the blueberry and cannoli toppings. Top the pancakes with canned peach slices (packed in juice, and then drained), and drizzle with a sauce made from raspberry preserves mixed with a little water.


STRAWBERRY BANANA CREAM PANCAKES
Just mash some very ripe banana into the cannoli topping, and spread between the pancakes. Then replace the blueberry topping with sliced strawberries gently coated with strawberry preserves, plus banana slices.

Notes: Finish off your creation with some whipped cream.



IHOP always features a variety of pancakes based on fresh fruits. And you can do the same at home when planning your IHOP inspired pancake creation. 


  • Spring is berry season so you might see Sweet Strawberry, Strawberry Banana, Double Blueberry, Lemon Blueberry Coffee Cake or Strawberry Passion Fruit pancakes on the menu.


  • The Summertime menu might feature Banana Macadamia Nut, Pineapple Upside Down, Banana Split, South Pacific Pancakes  


  • The flavors of Fall are all about apples and pumpkins so you might see Caramel Apple, Cinnamon Apple Coffeecake, Pumpkin Praline or Cinnamon Stack Pancakes.



Bacon Temptation Omelet


BACON TEMPTATION OMELET
Bacon Temptation Omelette: Loaded with six strips of crispy bacon, a rich cheese sauce the topped with Jack and Cheddar cheeses and diced tomatoes.

IHOP omelettes use 3 egg which are beaten and mixed with the appropriate chunky ingredients, and the whole thing is poured out thin on a giant griddle. When the eggs have firmed up, two sides are folded over, the filling is positioned, and the omelette is rolled over once, twice, three times so it ends up looking like a burrito, sort of.

The bacon should be cooked before you start your omelet. The cheese sauce is made by adding Velvetta into the omelet as it cooks.


Buttermilk Pancakes


BASIC BUTTERMILK PANCAKES
IHOP Copycat Recipe

Makes 8-10 Pancakes

nonstick spray
1 1/4 cups all purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray. In a blender or with a mixer, combine all of the remaining ingredients 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. Cook on the other side for same amount of time, until light brown.

Harvest Nut Grain Pancakes


HARVEST GRAIN AND NUT PANCAKES
IHOP Copycat Recipe

Dry Batter Mix
7 3/4 cups all purpose flour
1 1/8 cups Quaker quick oatmeal
1 1/2 cups whole wheat flour
3 1/2 cups corn meal
l cup wheat bran
3/4 cup granulated sugar
2 cups finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
1 3/4 teaspoons salt

Mix all ingredients together. Store in an airtight container.

Pancake Batter
2 cups buttermilk
2 extra-large eggs
2 cups dry batter mix (above)
2 teaspoons vanilla extract
6 tablespoons butter
1 teaspoon water

Put buttermilk in bowl and whisk in eggs. Whisk in batter mix. Melt butter in microwave with 1 teaspoon of water and whisk into batter.

Banana Caramel Pancakes


BANANA CARAMEL PANCAKES
IHOP Copycat Recipe

Serves 4

1 1/4 cup flour
1 1/2 teaspoon baking powder
2 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg, beaten
1 1/2 cup buttermilk
1 4 serving package of banana pudding, prepare according to package directions
2 bananas sliced (slice 1/4 inch thick)
1/2 cup caramel topping
whipped cream (optional)

Prepare banana pudding according to package directions. Place first five ingredients into a bowl; add buttermilk, oil and egg. With a spoon mix all ingredients and beat until smooth. Heat a frying pan or a griddle to 375 degrees. Spray cooking surface with nonstick spray. Pour 4 ounces of batter for each pancake, cook until hot and bubbly one one side, flip and then cook for about another 30 seconds or so and remove from the cooking surface. Place pancakes on a plate until they are ready to be used.

Turning pancakes is made much easier if you spray your pancake turner with a non-stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them. If batter seems to be too thick, add a little more buttermilk and mix well.

To assemble, lay one pancake on a plate, add about 1/4 cup of banana cream and spread on pancake. Place about 4 or 5 banana slices onto banana pudding. Top banana pudding layer with another pancake. Add 4 or 5 slices of banana to the top of the pancake. Drizzle with caramel sauce. Top with whipped cream if desired.