Originalihoppancakeclone Recipes
IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)
I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.
Provided by Roberts44
Categories Breakfast
Time 14m
Yield 8-10 Pancakes
Number Of Ingredients 8
Steps:
- Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- In a blender, or with mixer, combine all of the remaining ingredients until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
- When the edges appear to harden, flip the pancakes. They should be light brown.
- Cook on the other side for same amount of time, until light golden brown.
Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3
OLD-FASHIONED PANCAKES
Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.
Provided by Chef John
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g
THE ORIGINAL PANCAKE HOUSE APPLE PANCAKE
Found this online while searching for TOPH recipes. Fabulous recipe from The Original Pancake House! The Apple Pancake contains eggs, flour, milk, sugar, cinnamon, vanilla, butter and lots of apples. It takes about 30 minutes to bake in an iron skillet and is served all puffed up and steaming hot. The Apple Pancake really isn't much like a pancake at all. It's more a like a soufflé or really, really moist bread pudding. The only way to truly appreciate it is to try one yourself.
Provided by xpnsve
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.
- In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon.
- Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees.
- When the butter is completely melted remove from oven.
- Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.
- Remove the half-way cooked batter from the oven and now add the apple mixture to it.
- Just simply place the apples all over the top of the batter.
- Next, cover the entire surface with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.
Nutrition Facts : Calories 597, Fat 21.8, SaturatedFat 12.1, Cholesterol 232.7, Sodium 236.4, Carbohydrate 90.9, Fiber 2.9, Sugar 60.1, Protein 12
ORIGINAL IHOP PANCAKE CLONE
I've had this recipe for years, not sure where I got it but it's much better the the ones I find now claiming to be an IHOP clone.
Provided by AuntDee
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat griddle.
- Spray with pan release.
- Combine all ingredients in bowl and mix until smooth.
- Pour batter by 1/3 cupsful onto the griddle and cook for 1 - 2 minutes per side or till brown.
- Makes 8 - 10 pancakes.
Nutrition Facts : Calories 581.4, Fat 21.7, SaturatedFat 3.7, Cholesterol 75.4, Sodium 1082.5, Carbohydrate 83, Fiber 2.1, Sugar 28.4, Protein 13.6
COPYCAT IHOP PANCAKES
Make and share this Copycat Ihop Pancakes recipe from Food.com.
Provided by Elaniemay
Categories Breakfast
Time 15m
Yield 8-10 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all in blender. Let sit 1 or 2 minute.
- In a preheated non stick skillet pour 1/3 cup of batter.
- Cook over med. until surface bubbles.
- Flip and cook until underside is golden brown.
GLUTEN FREE, CASEIN FREE COPYCAT IHOP PANCAKES
Oh, how we miss "the real deal," and how expensive the store-bought GFCF pancake mixes are! If you're not casein- or dairy-intolerant, you can use 3 cups buttermilk in place of the rice milk/vinegar combination for more authentic flavor and texture.
Provided by IrishEyes.NYC
Categories Breakfast
Time 30m
Yield 8-10 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat electric griddle to 375 degrees F.
- Sift together dry ingredients into mixing bowl; set aside.
- Stir rice milk and cider vinegar into a small bowl, set aside.
- Beat eggs in large mixing bowl and add canola oil. Whisk in rice milk/vinegar mixture.
- Whisk in flour mixture just until combined. Batter will be thin and lumpy, but don't overmix; otherwise the pancakes will be tough.
- Using shortening or GFCF margarine, grease the preheated pancake griddle. Pour pancake batter by 1/4 cup onto hot griddle, leaving room for batter to spread and make turning easy.
- When pancakes are full of bubbles and lightly browned on the bottom, turn and cook until evenly browned.
- For variety, use 1 cup applesauce and 1-1/2 cups rice milk; add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.
Nutrition Facts : Calories 431.8, Fat 8.8, SaturatedFat 1.5, Cholesterol 93, Sodium 720.5, Carbohydrate 79.4, Fiber 3.2, Sugar 25.8, Protein 8.1
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FUNKYFRESH
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Use a pan with a nonstick surface or apply a little nonstick spray. 2. In a blender or with a mixer, combine all of the remaining ingredients until smooth. 3. Ladle approximately 1/3 cup of the batter into the hot skillet, forming 5-inch circles. 4. When the edges appear to firm up, after a minute or two, flip the pancakes.
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