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IHOP Double Blueberry Pancakes – Copycat Recipe
Mar 07, 2026
IHOP Double Blueberry Pancakes – Copycat Recipe
These fluffy IHOP-style double blueberry pancakes are a delightful breakfast treat, bursting with fresh blueberries and topped with a blueberry compote. Perfect for brunch or a special morning meal! 🥞🍇
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries (plus more for serving)
- Maple syrup (for serving)
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the fresh blueberries carefully.
- Preheat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown on the other side (about 2 minutes).
- Repeat with remaining batter. Serve warm with additional blueberries and maple syrup.
Nutrition Information
| Calories | 350 calories |
|---|---|
| Fat | 10g fat |
| Carbohydrates | 60g carbohydrates |
| Protein | 8g protein |
Handy Tips
- For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Make sure your skillet is hot enough before adding the batter to ensure a nice golden color.
Ingredient Swaps
- All-Purpose Flour: Use whole wheat flour for a healthier option.
- Buttermilk: Substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
