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




Pancake Tips

Check the freshness date on the package to make sure the mix is fresh. Pancakes won't rise properly if the leavening is outdated.

Heat skillet over medium-low heat or heat an electric griddle to 375°F. Skillet is ready when drops of water, sprinkled onto the griddle, sizzle, or "dance" across the surface.

Combine all ingredients. Stir just until lumps disappear, the best tool is a wire whisk. Do not beat out the characteristic lumps in the batter; over mixing will toughen pancakes.

For thicker pancakes, use less liquid. For thinner pancakes use more liquid.

Lightly grease skillet or griddle with solid shortening, instead of oil, butter or margarine: solid shortening does not burn as easily.

Pour slightly less than ¼ cup of batter for each pancake onto a lightly greased and heated skillet.
Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn pancakes only once; over-handling toughens them.

To keep pancakes warm heat oven to 250 degrees. Place pancakes in a single layer on an ungreased cookie sheet.Cover lightly with foil. Keep in warm oven for up to 10 minutes.

Do not save the leftover batter. Instead, make it into pancakes and freeze the extra pancakes. Place a sheet of wax paper between each pancake.Wrap pancakes securely in foil or place in a moisture proof air tight freezer bag. Place this bag inside another air tight bag, double wrap pancakes. Freeze for no more than six weeks.To reheat quickly,  stack 3 pancakes on microwaveable plate. Microwave uncovered on HIGH for 1-1/4 to 1-1/2 minutes or until pancakes are hot.

Make sure your griddle or skillet is the correct temperature, 375°F. If using a non-electric skillet, preheat for about 10 minutes. To avoid dry and tough pancakes: make sure the temperature is not too low. The longer it takes to cook the pancakes the drier they will be. To avoid tough, chewy crusts: make sure the temperature is not too high.

Make sure you grill the pancake batter right away. Letting the batter sit too long allows the gas in the leveling agent to escape or dissipate in the atmosphere. For best results the batter should be placed onto the skillet 1 or 2 minutes following mixing.

For pancakes that are equal in size, use a "dry" measuring cup to scoop the batter out of the bowl and pour it onto the griddle. A 1/4 cup size works nicely. You don't need to get all of the batter out of the cup.
For easy pouring onto the griddle, mix your carefully measured pancake ingredients right in a 4 or 8 cup liquid measuring cup. Then pour away! For perfectly round pancakes, use either a meat baster to pour the batter onto the griddle or using egg rings.

You can add stir-ins such as blueberries, chopped apples, bananas, nuts, and even mini-chocolate chips. Add up to 1/4 for every cup of mix used. If you add too many "stir-ins" the pancake may fall apart.