Hey there! As a food lover and cooking enthusiast, I’m excited to share with you today a list of 10 Copycat IHOP recipes that you can try making in the comfort of your own home.
IHOP is known for their delicious breakfast menu and it’s no surprise that many of us have found ourselves craving their pancakes, omelets and other breakfast items at odd hours of the day. However, dining out can be expensive and time-consuming, which is why creating these recipes at home can be a fun and cost-effective alternative.
From fluffy buttermilk pancakes to savory omelets, this list includes some of the most popular IHOP menu items that can be easily replicated at home. Not only will you be able to customize the dishes to your liking, but you’ll also have the satisfaction of knowing that you’ve prepared the meal yourself.
Trying out new recipes can be daunting, but don’t worry – these copycat IHOP recipes are straightforward and easy to follow, even for beginners. Whether you’re cooking for yourself or entertaining guests, these dishes are sure to impress. So, grab your apron and let’s get cooking!
1. Country Griddle Cakes
Hey there breakfast lovers! Do you love the taste of fluffy, melt-in-your-mouth pancakes? Well, you’re in for a real treat because I’ve got a recipe that’s sure to satisfy your cravings – the Country Griddle Cakes! This recipe happens to be the first on our list of the 10 best copycat IHOP recipes.
These pancakes are the perfect balance of sweet and savory, with a fluffy texture that will leave you wanting more. The secret to their deliciousness? A few simple ingredients and a lot of love!
Whether you’re a fan of pancakes or just looking for a new breakfast recipe to try, these Country Griddle Cakes are sure to become a staple in your kitchen. So, grab your apron and spatula, and let’s get cooking!
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup granulated sugar
- 1/4 cup cooking oil
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Instructions:
- Preheat a nonstick griddle to 375°F.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, beat the egg and then add the buttermilk and cooking oil. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just blended. Do not overmix. The batter should be slightly lumpy.
- Use a 1/4 cup measuring cup to pour the batter onto the hot griddle.
- Cook until bubbles appear on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Serve immediately with butter and syrup, if desired.
2. Big Steak Omelette
The Big Steak Omelette from IHOP is a breakfast dish that’s hearty, satisfying, and absolutely delicious. As someone who loves a good omelette, this recipe immediately caught my eye, and I was not disappointed.
The combination of tender steak, fluffy eggs, and melted cheese is a match made in heaven. And the addition of sautéed onions and peppers adds a burst of flavor and texture that really elevates the dish.
What I love about this recipe is that it’s easy to customize to your own tastes – you can use any kind of steak you like, and you can add in your favorite veggies and cheese. And because it’s such a substantial dish, it’s perfect for a weekend brunch or a lazy Sunday morning.
So whether you’re looking to recreate your favorite IHOP dish at home or just want to switch up your breakfast routine, the Big Steak Omelette is definitely worth a try.
Ingredients:
- 2 tablespoons vegetable oil
- 1 pound sirloin steak, thinly sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions:
- Preheat the oven to 350°F.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the thinly sliced sirloin steak and cook until browned on all sides.
- Add the diced onion and green bell pepper to the skillet with the steak and cook for an additional 3-5 minutes, until the vegetables are tender.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder.
- Pour the egg mixture into a greased 9×13 inch baking dish.
- Spoon the steak and vegetable mixture over the top of the egg mixture.
- Sprinkle the shredded cheddar cheese over the top of the steak and vegetables.
- Bake the omelet in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Remove the omelet from the oven and sprinkle the chopped fresh parsley over the top.
- Cut into squares and serve hot.
3. Copycat IHOP Pumpkin Pancakes
Hey there, fellow foodies! If you’re a fan of IHOP’s seasonal pumpkin pancakes, then you’re in for a treat. As the third recipe on my list of 10 Copycat IHOP Recipes, this Copycat IHOP Pumpkin Pancakes recipe is sure to satisfy your craving for fall flavors.
These pancakes are fluffy, moist, and bursting with all the cozy flavors of pumpkin pie spice. Plus, they’re super easy to make from scratch at home, so you don’t have to wait for pumpkin season to roll around to indulge in this delicious breakfast treat.
Whether you’re looking to impress your friends at a brunch party or simply want to enjoy a cozy breakfast at home, these Copycat IHOP Pumpkin Pancakes are a must-try. So grab your favorite mug of coffee or hot cocoa, snuggle up with a cozy blanket, and enjoy the taste of fall in every bite.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree
- 1 egg
- 1 cup buttermilk
- 2 tbsp vegetable oil
Instructions:
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, and salt.
- In a separate bowl, whisk together the pumpkin puree, egg, buttermilk, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be slightly lumpy.
- Preheat a nonstick griddle or skillet over medium heat.
- Use a 1/4 cup measuring cup to scoop the batter onto the hot griddle or skillet.
- Cook until bubbles appear on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Serve the pancakes hot with butter and syrup, if desired.
4. IHOP Copycat Nutella Crepes
Today I want to talk about the IHOP Copycat Nutella Crepes Recipe Copycat, which ranks fourth on our list of the 10 copycat IHOP recipes. Crepes are a classic French dish that’s enjoyed all around the world, and IHOP’s Nutella crepes are a fan favorite.
This copycat recipe allows you to recreate the delicious taste of IHOP’s Nutella crepes right in your own kitchen. Imagine thin, delicate crepes filled with rich, creamy Nutella and topped with whipped cream and fresh berries. It’s a breakfast or brunch dish that’s sure to impress.
The best part is that this recipe is surprisingly easy to make and requires just a few simple ingredients. Whether you’re looking to impress guests or treat yourself to a special breakfast, these Nutella crepes are the perfect choice.
So why not give this IHOP Copycat Nutella Crepes Recipe Copycat a try? Your taste buds will thank you!
Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1 1/4 cups milk
- 1/4 cup water
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Nutella
- Fresh strawberries, sliced
- Powdered sugar
Instructions:
- In a mixing bowl, whisk together the flour and salt.
- Add the eggs and whisk until the mixture is smooth.
- Gradually add the milk and water, whisking constantly.
- Add the melted butter and vanilla extract, and whisk until the batter is smooth and well combined.
- Preheat a nonstick skillet or crepe pan over medium heat.
- Pour about 1/4 cup of the crepe batter into the skillet or pan, and tilt it around to coat the bottom of the skillet with the batter.
- Cook the crepe for about 1-2 minutes, or until the edges start to curl and the bottom is lightly golden brown.
- Use a spatula to flip the crepe and cook the other side for another 30 seconds to 1 minute.
- Repeat with the remaining batter until all the crepes are cooked.
- To assemble the crepes, spread a generous amount of Nutella over one side of each crepe.
- Add a few slices of fresh strawberries on top of the Nutella.
- Fold the crepe in half, and then in half again, to make a triangle.
- Dust the tops of the crepes with powdered sugar, if desired.
- Serve the crepes warm.
5. IHOP Chocolate Chip Pancake Recipe Copycat
Hi there, and today I want to talk about the IHOP Chocolate Chip Pancake Recipe Copycat, which ranks fifth on our list of the 10 copycat IHOP recipes. IHOP is known for its fluffy, delicious pancakes, and the chocolate chip version is one of the most popular menu items.
This copycat recipe allows you to recreate the taste and texture of IHOP’s famous pancakes right in your own kitchen. Imagine biting into a stack of warm, fluffy pancakes that are studded with melted chocolate chips. It’s a breakfast dream come true!
The best part is that this recipe is easy to make and requires just a few basic ingredients. Whether you’re whipping up a batch for a weekend brunch or a weekday breakfast, these chocolate chip pancakes are sure to satisfy your sweet tooth and leave you feeling satisfied.
So why not give this IHOP Chocolate Chip Pancake Recipe Copycat a try? You might just find that it’s even better than the original!
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons vegetable oil
- 1/2 cup semisweet chocolate chips
- Butter, for serving
- Maple syrup, for serving
Instructions:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in the chocolate chips.
- Preheat a nonstick griddle or skillet over medium heat.
- Use a 1/4 cup measuring cup to scoop the batter onto the hot griddle or skillet.
- Cook until bubbles appear on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Serve the pancakes hot with butter and maple syrup.
6. IHOP Funnel Cakes
Good day, fellow foodies! If you have a sweet tooth and a love for indulgent treats, then you’ll definitely want to try out IHOP’s Funnel Cakes recipe. These crispy and fluffy delights are the perfect treat for any occasion, whether it’s breakfast, dessert, or a midnight snack.
IHOP’s Funnel Cakes are made with a simple batter that’s poured through a funnel and fried until golden brown. The result is a crispy and airy pastry that’s sprinkled with powdered sugar and served with your choice of toppings, such as fresh fruit or whipped cream.
Don’t worry if you don’t have a funnel – you can use a plastic baggie with a corner snipped off instead. And with just a few simple ingredients and some basic frying skills, you can easily recreate this delicious treat at home.
So why not treat yourself and your loved ones to a batch of IHOP’s Funnel Cakes? They’re the perfect way to satisfy your sweet tooth and indulge in a little bit of breakfast nostalgia.
Ingredients:
- 2 cups vegetable oil, for frying
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions:
- In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 375°F.
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and well combined.
- Pour the batter into a piping bag or a large zip-top bag with the corner snipped off.
- Squeeze the batter into the hot oil, in long strips, and fry until golden brown on both sides, turning as needed.
- Use a slotted spoon or tongs to remove the funnel cake fries from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Dust the funnel cake fries with powdered sugar.
- Serve the funnel cake fries warm, with additional powdered sugar and your favorite dipping sauce, if desired.
7. IHOP Pancake Recipe
Hey there breakfast enthusiasts! Are you a fan of fluffy, buttery pancakes that melt in your mouth? Then you absolutely have to try out the IHOP Pancake recipe. This classic breakfast dish is a staple at IHOP restaurants, and now you can make it in the comfort of your own home with this copycat recipe.
The IHOP Pancakes are famous for their light and airy texture and delicious flavor, and the recipe is surprisingly simple to make. With just a few basic ingredients like flour, eggs, milk, and butter, you can whip up a batch of these scrumptious pancakes in no time.
And the best part? You can customize the recipe to your liking by adding in your favorite toppings like blueberries, chocolate chips, or bananas. Or you can keep it classic and serve them up with a generous drizzle of maple syrup and a pat of butter.
So why not start your day off on the right foot with a stack of mouth-watering IHOP Pancakes? Trust me, your taste buds will thank you!
Ingredients:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- Butter, for serving
- Maple syrup, for serving
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a nonstick griddle or skillet over medium heat.
- Use a 1/4 cup measuring cup to scoop the batter onto the hot griddle or skillet.
- Cook until bubbles appear on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Serve the pancakes hot with butter and maple syrup.
8. Copycat IHOP Cheesecake Pancakes
Do you love cheesecake? Well, have I got a treat for you! I recently discovered the Copycat IHOP Cheesecake Pancakes recipe, and let me tell you, they are to die for. And to top it off, this recipe is the 8th on the list of 10 copycat IHOP recipes.
Imagine fluffy, melt-in-your-mouth pancakes layered with creamy cheesecake filling and topped with a luscious strawberry sauce. It’s like dessert for breakfast! And the best part? You can make these pancakes right in the comfort of your own home. No need to wait in line at IHOP anymore!
Even if you’re not a morning person, these pancakes will make you jump out of bed in excitement. They’re so easy to make, and the flavors are simply irresistible. Trust me, your taste buds will thank you for trying out this recipe. So grab your apron and get ready to whip up the best pancakes you’ve ever tasted!
Ingredients:
For the Pancakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup sour cream
- 1/4 cup melted butter
For the Cheesecake Filling:
- 4 oz cream cheese, at room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup sliced fresh strawberries
- Whipped cream
- Powdered sugar
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, sour cream, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Preheat a nonstick griddle or skillet over medium heat.
- Scoop 1/4 cup of pancake batter onto the griddle or skillet.
- Add a dollop of the cheesecake filling to the center of the pancake batter.
- Cover the cheesecake filling with another 1/4 cup of pancake batter.
- Cook the pancake until bubbles appear on the surface, then flip and cook until golden brown.
- Repeat with the remaining pancake batter and cheesecake filling.
- Serve the pancakes hot with fresh strawberries, whipped cream, and powdered sugar.
9. Copycat IHOP Oreo Pancakes
Are you a fan of all things Oreo? Then you’re going to love the Copycat IHOP Oreo Pancakes Recipe, which comes in at number nine on our list of delicious copycat recipes.
These pancakes are a chocolate lover’s dream, filled with chunks of Oreo cookies and topped with a creamy whipped cream. The batter itself is made with cocoa powder, flour, sugar, and buttermilk, resulting in a rich and decadent flavor. And the addition of Oreo cookies adds a fun twist that will leave your taste buds dancing with joy.
Not only are these pancakes delicious, but they’re also easy to make at home. With just a few simple ingredients and some basic kitchen equipment, you can recreate this restaurant-quality dish in your own kitchen. So, whether you’re looking for a fun brunch idea or just want to indulge your sweet tooth, these Copycat IHOP Oreo Pancakes are the perfect recipe to try.
Ingredients:
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup crushed Oreos
For the Glaze:
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup crushed Oreos
Instructions:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the crushed Oreos.
- Heat a nonstick griddle or skillet over medium heat.
- Scoop 1/4 cup of pancake batter onto the griddle or skillet.
- Cook the pancake until bubbles appear on the surface, then flip and cook until golden brown.
- Repeat with the remaining pancake batter.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract.
- Drizzle the glaze over the pancakes and sprinkle with additional crushed Oreos.
- Serve the pancakes hot.
10. IHOP Shortcake Pancakes
Hi there, foodies! If you’re a fan of IHOP’s Shortcake Pancakes, you’re in for a treat. As the final recipe on our list of 10 Copycat IHOP recipes, this dish is the perfect end to your homemade breakfast feast.
Imagine fluffy buttermilk pancakes topped with sweet strawberries and whipped cream – that’s what you can expect from this delicious recipe. The pancakes themselves are made with a combination of flour, sugar, buttermilk, and eggs, resulting in a light and airy texture. Then, they’re topped with a mixture of sliced strawberries and sugar, which creates a delicious syrup that pairs perfectly with the pancakes. Finally, the dish is finished off with a dollop of whipped cream for an extra touch of sweetness.
Not only is this recipe easy to follow, but it’s also a great way to impress your loved ones at brunch or breakfast. So, get ready to dig in and enjoy this mouth-watering treat from the comfort of your own home.
Ingredients:
For the Pancakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup sour cream
- 1/4 cup melted butter
For the Cheesecake Filling:
- 4 oz cream cheese, at room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup sliced fresh strawberries
- Whipped cream
- Powdered sugar
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, sour cream, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Preheat a nonstick griddle or skillet over medium heat.
- Scoop 1/4 cup of pancake batter onto the griddle or skillet.
- Add a dollop of the cheesecake filling to the center of the pancake batter.
- Cover the cheesecake filling with another 1/4 cup of pancake batter.
- Cook the pancake until bubbles appear on the surface, then flip and cook until golden brown.
- Repeat with the remaining pancake batter and cheesecake filling.
- Serve the pancakes hot with fresh strawberries, whipped cream, and powdered sugar.
