Breakfast & Brunchcopykat5.0
IHOP Cupcake Pancakes
Fluffy buttermilk pancakes loaded with rainbow sprinkles and drizzled with homemade cream cheese frosting, just like IHOP's festive Cupcake Pancakes.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●griddle
📝 Preparation Steps
1
Cupcake Pancake instructions
2
Mix
3
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.
egg (lightly beaten)1sprinkles2 tablespoons
4
Prepare skillet
5
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.
6
Cook
7
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.
8
"Cupcake Icing"
9
Mix
10
Combine butter, cream cheese with a mixer. Blend until smooth then add powdered sugar, milk, and vanilla extract.
cups buttermilk (you may need 2 to 4 tablespoons to thin the batter)1 1/2butter2 Tablespoonscream cheese4 ouncespowdered sugar1 cup
11
Serve
12
How to plate
13
Place two pancakes in a stack, drizzle with “cupcake frosting”. Sprinkle on a few more sprinkles and add whipped cream.
sprinkles2 tablespoons
Nutrition Facts
calories
626 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
1 g
sugar Content
42 g
sodium Content
735 mg
protein Content
10 g
cholesterol Content
113 mg
carbohydrate Content
74 g
saturated Fat Content
21 g
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