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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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


GLAZED DONUT PANCAKES
Restaurant Recipe

Donuts:
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.

Brioche French Toast

IHOP New Items:

  • Caramel Apple Brioche French Toast: Thick cut brioche dipped in vanilla batter, grilled and topped with sliced apples and caramel sauce, served with warm vanilla sauce on the side
  • Strawberry Crème Brioche French Toast (pictured): French toast topped with glazed strawberries, sour cream and a brown sugar drizzle
  • Bananas Foster French Toast: French toast topped with sliced bananas caramelized in butter brown sugar glaze and topped with classic Foster’s sauce with rum, butter and cinnamon flavors
Availability: Through May 31, 2015

Strawberry Banana French Toast


STRAWBERRY BANANA FRENCH TOAST
IHOP Copycat Recipe

Serves 1

1 tablespoon strawberry preserves
3/4 cup sliced strawberries
1/2 cup liquid egg substitute (like Egg Beaters Original)
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
2 teaspoons butter
3 slices bread
1/2 small banana, thinly sliced
1 teaspoon powdered sugar
1/4 cup Reddi-wip

In a medium bowl, stir preserves until smooth. Add sliced strawberries, and stir to coat. In a wide bowl, mix egg substitute, vanilla extract, and cinnamon. Bring a large skillet sprayed with nonstick spray to medium high heat.  Add butter and let it coat the bottom. Meanwhile, coat bread on all sides with egg mixture. Cook egg coated bread until golden brown, 1  to 2 minutes per side. If you like, diagonally slice each piece in half. Plate French toast and top with strawberry mixture and sliced banana. Sprinkle with powdered sugar, top with Reddi-wip.


Waffullicious Waffles

IHOP New Items:


  • Bac ’n’ Cheddar Waffullicious Waffle: Belgian waffle with chopped hickory bacon and Cheddar cheese baked in the batter, topped with bacon pieces, $6.99, varies by location
  • Very Blueberry Cheesecake Waffullicious Waffle (pictured): Belgian waffle with blueberries and New York cheesecake pieces in the batter, topped with cheesecake pieces, blueberries and syrup, $6.99, varies by location

Availability: Through Nov. 2, 2014

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.