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




Cinnamon Streusel Pancakes


2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract

6 tablespoons cold butter, cut into pieces
1/2 cup all purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon

Make the streusel first. Combine all ingredients and cut together using a knife or pastry cutter. Mixture should form small crumbles. Set aside.

In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Set aside. In a smaller bowl stir together buttermilk, eggs, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. It should be a little lumpy. Heat a griddle or pan, and either butter or coat with cooking spray. Pour approximately 1 cup of batter onto griddle, then pour approximately 2 tablespoons of the streusel on top. Cook for 2-3 minutes, or until bubbles form on sides. Flip pancake and cover remaining side with streusel. Cook for another 2-3 minutes or until browned. Repeat for remaining pancakes.