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



IHOP Banana Syrup

IHOP Copycat Recipe

1 very ripe banana, mashed
1/4 cup granulated sugar
1/2 cup water
1 tablespoon dark molasses
1 1/2 tablespoons light corn syrup

Combine all the ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce to a simmer and continue heating and stirring until you reach desired thickness. Serves 4.

IHOP Bakeshop Favorites

Beginning April 11, 2016 guests visiting their local IHOP restaurant will encounter the sights, scents, and sweetness of their neighborhood bakery when the breakfast leader brings innovative new twists on fresh bakery favorites.

Each of these Bakery Favorite items – perfect for breakfast, lunch, or dinner – was inspired by the flavors and nostalgic memories of delicious bakery treats like yummy cupcakes, warm cinnamon rolls, and rich red velvet cake.

The lineup of Bakery Favorites are: 

NEW! Cupcake Pancakes – IHOP restaurants' signature buttermilk pancakes filled with festive rainbow sprinkles, then topped with cupcake icing, and whipped topping.

NEW! Red Velvet Crepe – A delicate, chocolaty crepe filled with IHOP restaurants' sweet cream cheese, drizzled with cream cheese icing.

Cinnamon Swirl Brioche French Toast – Thick slices of Brioche French toast topped with rich cinnamon roll filling and delicious cream cheese icing.

Guests can enjoy their choice of a Bakery Favorite item any time of day as part of a sweet and savory combo with eggs, made to order, their choice of IHOP restaurants' signature hickory smoked bacon, pork sausage links or a slice of perfectly grilled ham, and golden hash browns.

Bakery Favorites will be available at participating IHOP restaurants between April 11 and June 5, 2016.

New Menu Items at IHOP

IHOP New Item: 

  • Double Dipped French Toast: Brioche dipped in vanilla batter and then in a coating of cornflakes and oatmeal, then griddled, available in blackberry & vanilla or banana, peanut butter & chocolate flavors

Availability: Until April 20, 2016

IHOP New Items:

  • Banana Bread French Toast: Banana bread with cinnamon bits dipped in vanilla French toast batter, grilled and topped with caramel sauce, powdered sugar and whipped topping
  • Pumpkin Spice Waffle: Belgian waffle made with pumpkin and sprinkled with pumpkin spice sugar and whipped topping
  • Chicken & Pumpkin Spice Waffle (pictured): Belgian waffle made with pumpkin, topped with pumpkin spice sugar and candied pecans, served with fried white meat chicken
  • Pumpkin Waffle Sundae: Pumpkin Belgian waffle topped with vanilla ice cream, caramel sauce, candied pecans and pumpkin spice sugar
  • Roasted Turkey & Fixings: Sliced roasted turkey breast topped with gravy and served with cornbread stuffing, Parmesan mashed potatoes, steamed broccoli and a side of lingonberry
  • Caramel Bon Bon Pancakes: Buttermilk pancakes layered with dulce de leche cream and topped with caramel sauce and whipped topping
  • Pumpkin Coffee: Arabica coffee with pumpkin syrup, topped with whipped topping and pumpkin spice sugar

Availability: Through Jan. 3, 2016

Red White and Blue Pancakes

The Red White and Blue Pancakes at IHOP are buttermilk pancakes with glazed strawberries, blueberries and topped with whipped cream. To make these at home you can buy canned strawberry and blueberry pie filling and a can of whipped cream.

Fruit and Streusel Crepes

Fall is here, and IHOP restaurants are starting the season off right with their new Fruit ‘N Streusel crepes. This latest culinary innovation from the iconic breakfast brand takes their popular Sweet Cream Cheese Crepes, layers them with your choice of delicious fruit toppings and sprinkles them with crisp and buttery cinnamon streusel crumbles.

The bits of streusel is a crunchy, buttery topping, made by combining brown sugar, butter, cinnamon, flour, graham cracker crumbs, honey and whole grain rolled oats – provide a craveable texture and flavor complement to IHOP restaurants’ delicate crepes.

Guests can choose to enjoy this creative new treat in three different flavors at participating IHOP restaurants:

  • Berry Berry: A delicate crepe with signature IHOP sweet cream cheese filling. Topped with blueberries, glazed strawberries, and sprinkled with cinnamon streusel topping.
  • Sweet Peach: A delicate crepe with signature IHOP sweet cream cheese filling. Topped with sweet peaches and sprinkled with cinnamon streusel topping.
  • Strawberry Rhubarb: A delicate crepe with IHOP’s signature sweet cream cheese filling. Topped with delicious glazed strawberries & rhubarb bits then sprinkled with crunchy cinnamon streusel topping.

Guests can enjoy Fruit ‘N Streusel Crepes alone as an entree or as a combo with eggs, done the way they like them, their choice of crispy bacon, pork sausage links or a slice of grilled ham, and IHOP restaurants’ signature golden hash browns, at participating restaurants.

Fruit ‘N Streusel crepes will be available at participating IHOP restaurants until November 8, 2015.

Double Dipped French Toast

The end of summer just got a little sweeter with new Double Dipped French Toast from IHOP Restaurants.

Guests can choose one of two flavor combinations to top off this hand-crafted treat:

  • Cinnamon Sugar Double Dipped French Toast – Soft brioche bread is first dipped in vanilla batter, then dipped a second time in crispy corn flakes and oatmeal, griddled, and sprinkled with cinnamon sugar and whipped topping.
  • Lemon Strawberry Double Dipped French Toast – Soft brioche bread is first dipped in vanilla batter, then dipped a second time in crispy corn flakes and oatmeal, griddled, then topped with cool lemonade cream and glazed strawberries.

This newest take on the breakfast classic is backed by a long history of French Toast favorites from IHOP restaurants, including mouthwatering Stuffed French Toast and the popular Brioche French Toast.

Double Dipped French toast will be available at participating IHOP Restaurants between July 27 and September 20, 2015.

Summer Stacks

IHOP Restaurants Are Bringing You The Taste Of Summer With New Summer Stacks

IHOP restaurants are celebrating the taste of summer by offering three new pancakes, inspired by the flavors of the season!
  • Blueberry Lemonade Pancakes: Blueberry pancakes topped with lemonade cream and blueberries
  • Banana Pudding Pancakes: Buttermilk pancakes topped with banana pudding, sliced bananas, whipped topping, powdered sugar and Nilla wafers, price varies by location
  • Blackberry Peach Cobbler Pancakes (pictured): Buttermilk pancakes topped with blackberries, peaches, honey oat pecan crumbles and a scoop of vanilla ice cream

Availability: Through July 28, 2015

Glazed Donut Pancakes

Restaurant Recipe

2 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
2 large eggs
2 tablespoons vegetable oil
2 tablespoons applesauce
3 tablespoons granulated sugar
1/4 cup vegetable oil, for brushing griddle
1 recipe Donut Glaze Syrup

Donut Glaze Syrup:
1/4 cup butter
2 cups powdered sugar
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Donuts:  Preheat an electric griddle to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt. In a large mixing bowl, whisk together milk, eggs, 2 tablespoons vegetable oil, applesauce and granulated sugar until well blended. Add in dry ingredients and mix until combine (batter should be slightly lumpy, don't over-mix). Pour half of the batter into 2 sandwich size ziploc bags and seal bags.

Brush preheated griddle generously with vegetable oil. Cut about a 1 inch corner off the ziploc bag (while holding it with the tip pointing upward so the batter doesn't pour right out), then carefully pipe donut shapes onto oiled griddle.

Cook pancake until golden on bottom, then lift pancake with a spatula and brush griddle again with vegetable oil then carefully flip to opposite side. Cook opposite side until golden. Repeat process with remaining batter. Serve Donut Pancakes warm, with Donut Glaze Syrup and sprinkles of course

Donut Glaze Syrup: Melt butter in a medium saucepan over medium heat. Once butter has melted, stir in powdered sugar, salt and milk. Whisk until sugar has dissolved completely then stir in baking soda and whisk for about 30 seconds until frothy. Remove from heat and stir in vanilla. Serve warm over Doughnut Pancakes. Store in refrigerator up to one week.