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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Cinnamon Swirl Apple Pancakes


Cinnamon Swirl Apple Pancakes

Serves 6


Streusel Topping
1/4 cup Original Bisquick mix
3 tablespoons packed brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons butter, softened


Pancakes
1 cup Original Bisquick mix
1 egg
1 1/8 cups milk
1 teaspoon vanilla
1 tablespoon ground cinnamon
1 can (21 oz) apple pie filling
Additional butter, if desired


In small bowl, mix topping ingredients with fork until crumbly; set aside until serving time. In large bowl, stir together 1 cup Bisquick mix, the egg, milk and vanilla with whisk just until blended. Remove 1/4 cup batter to another small bowl; stir in 1 tablespoon cinnamon until batter is dark. Add cinnamon batter, 1 tablespoon at a time, to remaining vanilla batter, swirling lightly with spoon.

Heat griddle or skillet over medium-high heat (375 degrees). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until golden brown.

Meanwhile, in small microwavable bowl, microwave pie filling uncovered on High 1 to 2 minutes or until warmed. Top pancakes with a pat of butter and spoonful of warm pie filling; sprinkle with streusel topping.