IHOP Cupcake Pancakes
User Reviews
5
IHOP Cupcake Pancakes
Description
IHOP Cupcake Pancakes offer a playful twist on regular pancakes by incorporating sprinkles directly into the batter, providing colorful spots in the finished pancakes. The batter relies on buttermilk and leavening agents like baking powder and baking soda to create a tender, airy texture. Cooking over medium-low heat allows the pancakes to cook evenly, developing a golden exterior while remaining soft inside. The accompanying cupcake icing is a smooth blend of cream cheese and butter sweetened with powdered sugar and flavored with vanilla, which adds a rich, creamy topping that mimics classic cupcake frosting. Together, these make a sweet breakfast or brunch option that doubles as a fun dessert for those who enjoy a colorful presentation and creamy topping.
The pancakes are versatile and can be served in pairs as a stack, topped with the cupcake icing for added sweetness and richness. This combination makes them a satisfying option for celebrations or when a sweeter pancake option is desired.
While cooking, if the batter appears thick, thinning it with a small amount of buttermilk helps achieve the right consistency for a smooth, spreadable batter. Using cooking sprays on utensils is recommended to prevent sticking when flipping the pancakes, helping maintain their shape and tender texture.
Ingredients
Pancake ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk you may need 2 to 4 tablespoons to thin the batter
- 2 tablespoons vegetable oil plus more for the pan
- 1 egg lightly beaten
- 2 tablespoons Sprinkles
"Cupcake Icing"
- 2 ounces butter
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Cupcake Pancake instructions
- Place the flour, baking powder, sugar, salt, and baking soda in a bowl; Whisk them to mix. Add the buttermilk, oil, and egg. With a spoon, mix all ingredients and beat until smooth, add the sprinkles in last.
- Heat a skillet or a griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray. If batter seems to be too thick while you’re cooking the pancakes, add a little more buttermilk and mix well.
- Pour in batter until it spreads to the desired size. Let the batter start to show small bubbles on top before you turn the pancake over to finish cooking. Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray. The turner does not stick to the uncooked pancake batter when you are turning them. Cook the pancakes until golden on both sides.
"Cupcake Icing"
- Combine butter, cream cheese with a mixer. Blend until smooth then add powdered sugar, milk, and vanilla extract.
Serve
- Place two pancakes in a stack, drizzle with “cupcake frosting”. Sprinkle on a few more sprinkles and add whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 74g | 25% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 113mg | 38% |
| Sodium | 735mg | 31% |
| Potassium | 369mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 943IU | 19% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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