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IHOP Cupcake Pancakes – Copycat Recipe
Mar 07, 2026
IHOP Cupcake Pancakes – Copycat Recipe
Indulge in the delightful flavors of IHOP’s Cupcake Pancakes right at home! These fluffy pancakes are infused with cake batter flavor and topped with creamy frosting, making them a perfect treat for any occasion. Enjoy them for breakfast or as a sweet dessert!
Recipe Details
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| Servings | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
- Whipped cream for topping
- Additional sprinkles for garnish
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the milk, egg, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the rainbow sprinkles.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm topped with whipped cream and additional sprinkles.
Nutrition Information
| Calories | 350 calories |
|---|---|
| Fat | 12g fat |
| Carbohydrates | 54g carbohydrates |
| Protein | 6g protein |
Handy Tips
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust the amount of sprinkles based on your preference for sweetness and color.
Ingredient Swaps
- Milk: Use almond milk or oat milk for a dairy-free option.
- Vegetable oil: Can be replaced with melted butter or coconut oil for added flavor.
