Copycat IHOP Pancakes

There is no place on the planet that pumps out consistently hot, delicious, and visually stunning pancakes like IHOP. Sure they're seasonal flavors are incredible but we believe that their classic buttermilk, homestyle pancakes are truly some of the world's greatest. We set out to recreate out our own version and we think we got very close thanks in large part to the tips and tricks provided by IHOP’s VP of Culinary, Scott Randolph. We thought we'd pass these crucial nuggets of pancake wisdom onto you so you can keep them in mind as you try recreating these unbelievably fluffy pancakes:

The batter:
"While it’s always nice to prepare ahead in the kitchen, buttermilk pancake batter is best made as close to the cooking time as possible,” Randolph says. The leaveners are activated by buttermilk and will lose their lift over time, leaving you with flat flapjacks.

The liquid ingredients:
This tip goes against everything you’ve heard about baking, but keep them frosty to avoid heating up the gluten too early. “Super-cold eggs are key,” Randolph says.

The fat:
IHOP doesn’t use butter or oil on its griddles, as that can create a brown, webbed look instead of a uniform golden hue. Use a nonstick surface, or rub a little Crisco on ahead of cooking.

The mix-ins:
Wetter ingredients like bananas or Nutella can affect the moisture content, so use less than you think. And “ingredients like chocolate should be added once the pancake is already on the griddle, to help balance the flavor throughout the pancakes,” Randolph says.

Serving:
The longer pancakes sit (even warming in the oven), the more air is released and the tougher they get. If you’re adding sides like bacon, cook the pancakes last.

Used these pancake tips? Let us know how they worked out in the comments below!