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




Banana Buckwheat Pancakes


Serves 9

2 cups Original Bisquick® mix
1/2 cup buckwheat flour
3 tablespoons packed brown sugar
1 1/4 cups milk
1 cup mashed ripe bananas (2 medium)
2 eggs
sliced bananas, fresh blueberries and granola, if desired
real maple syrup, if desired

In medium bowl, stir Bisquick mix, flour, brown sugar, milk, mashed bananas and eggs with fork or whisk until blended.

Heat griddle or skillet over medium heat (350 degrees). Grease griddle with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Top pancakes with sliced bananas, blueberries and granola. Serve with syrup.