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




Blueberry Pancakes


Serves 9

1 1/4 cups Bisquick mix
1 egg
2/3 cup milk
2 tablespoons vegetable oil
1 cup fresh blueberries
maple syrup or powdered sugar, if desired
sliced fresh strawberries and additional fresh blueberries, if desired

In medium bowl, stir Bisquick mix, egg, milk and oil with fork or whisk until blended. Gently fold in 1 cup blueberries.

Heat griddle or skillet over medium-high heat (375 degrees). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown. Serve pancakes with syrup or powdered sugar. Top with strawberries and additional berries.