IHOP : The Restaurant Recipe Blog

Jan
29
2014

IHOP Cinn-a-Stack Pancakes

Posted by: ChefTom in Categories: IHOP, Recipes.

If the thought of fluffy pancakes layered with cinnamon-sugar and cream cheese icing is heavenly to you, then you will be excited to try today’s secret recipe.  IHOP’s Cinn-A-Stack pancakes are a seasonal addition to the IHOP menu, but now you can prepare this delectable breakfast creation at home year-round.

To save time, you can certainly use store-bought icing in this recipe.  After making this dish, if you have some leftover cinnamon mixture, it goes great on a piece of toast.

We also have a delicious selection of other pancake recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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IHOP Cinn-a-Stack Pancakes

Cinnamon Layer
1/2 cup butter, softened
1 cup packed brown sugar
1 tablespoon ground cinnamon
2 teaspoons cake flour – you could use all purpose
1/8 teaspoon salt
1/4 teaspoon vanilla extract

Cream Cheese Icing
1/4 cup (1/2 stick butter)
4 ounces cream cheese
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Pancakes
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk , plus to up 1/4 cup more if you need to make the pancakes thinner
2 tablespoons vegetable oil
1 egg, slightly beaten

To Make the Cinnamon Layer

In a small bowl combine the butter, brown sugar, cake flour, cinnamon, salt, and vanilla. Stir until well blended; set aside. Please note this should make a nice thick paste.

To make the cream cheese icing

Use a mixer to blend together the cream cheese and the butter until light and fluffy. Slowly add the powdered sugar. When the powder sugar has been incorporated blend in the milk and the vanilla.

To make the pancakes:

Place the dry pancake ingredients (flour, baking powder, sugar, salt, and baking soda) into a bowl, and stir to blend the dry ingredients. Add butter milk, oil, and egg. Use a spoon to mix the pancake batter and beat until just smooth. Heat a skillet or an electric griddle to 350 and spray with non-stick spray.. Pour about 1/2 cup of batter to form a 4-inch pancake.

When the pancakes start to show small bubbles on top, turn them over to finish cooking.

You can assemble the stacks just before servings. Spread 2 teaspoons of the cinnamon mixture over one pancake, layer another pancake on top, spread 2 more teaspoons of cinnamon mixture over the top, and then drizzle with the cream cheese icing.

Serves 2-3

Source: The Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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0 Comments
Aug
21
2013

IHOP Cheesecake Pancakes

Posted by: ChefTom in Categories: IHOP, Recipes.

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If you love pancakes and you love cheesecake, then there is no reason why you won’t absolutely love today’s secret recipe.  IHOP has created the ultimate treat with their cheesecake pancakes.

These fluffy pancakes are loaded with creamy, rich cheesecake pieces and topped with a delightful strawberry topping.  Whether you choose to enjoy these as a breakfast or a dessert, I will warn you, they are extremely yummy and very filling.

Don’t forget, we have many of your other favorite recipes from IHOP on our forum here: Go Here

Enjoy!

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New Secret Recipe
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IHOP Cheesecake Pancakes

1 1/2 cups of strawberries
2 tbsp. seedless strawberry jam
1 1/4 cups flour
1 1/4 cups buttermilk
1 egg
1/4 cup vegetable oil
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
Whipped cream and powdered sugar
8 oz. cream cheese
1/2 cup graham cracker crumbs

Remove the outer edge of each strawberry, then slice lengthwise. Place strawberries in a bowl and set aside.

Cut an 8 ounce block of cream cheese into four long pieces. Lay the pieces on a cookie sheet and cover with foil. Place the cream cheese in a freezer for 8 hours.

Combine 1 1/4 cups of flour, 1 1/4 cups of buttermilk, 1 medium egg, 1/4 cup of vegetable oil, 1/4 cup of sugar, 1 teaspoon baking powder and 1 teaspoon baking soda in a blender. Pulse the mixture until it’s smooth and creamy.

Remove the cream cheese pieces from the freezer and dice them into small, 1-inch cubes.

Pour the pancake batter into a large mixing bowl and stir in 1/ cup of graham cracker crumbs and the cream cheese cubes.

Mix the sliced strawberries, 2 tablespoons of strawberry jam, and the water in a small bowl. For best results, opt for a high-quality strawberry jam.

Spray a large skillet with nonstick cooking spray and place it over medium heat.

Pour 1/4 cup of batter into the skillet for each pancake. When the cakes become bubbly on top, flip them over and cook the other side for about two minutes.

Pour the strawberry sauce mix over the finished pancakes.

Garnish pancakes with whipped cream and powdered sugar for a festive, restaurant-style touch.

Source: The Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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0 Comments
Oct
26
2011

IHOP Pumpkin Pancakes

Posted by: ChefTom in Categories: IHOP, Recipes.
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Hi,

I hope your week is going well.

I was the first one up in my house today, so I surprised everyone by making a batch of pumpkin pancakes for breakfast.

These pancakes are so delicious, and so sweet.  You could also serve these as a dessert with some vanilla iced cream.

Enjoy!

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New Secret Recipe
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IHOP Pumpkin Pancakes

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Click For Details

PPS- Forward this email to a friend or tell them to sign up at: Click For Details

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2 Comments
Dec
12
2006

Copycat IHOP Swedish Pancakes

Posted by: ChefTom in Categories: IHOP, Recipes.

Some of my best memories of my Grandmother, were in the kitchen. One summer growing up I spent a week with my grandparents and she taught me quite a few recipes. We baked cookies, made candy, pickles and my favorite was Swedish Pancakes. These pancakes were good for any time of day…breakfast, dinner…it didn’t matter! When I came across this recipe for IHOP’s version of this classic, it brought back such good memories that I had to share it with you all. Enjoy !!!

3 eggs
1 c. milk
1 1/2 c. sifted flour
1 tbsp. sugar
1/2 tsp. salt
1/2 c. cream (or milk)
2 tbsp. butter, melted
Confectioners sugar
2 c. lingonberry sauce (I use red currant jelly)

Beat eggs until very light. Then sift together the flour, salt and sugar.
Add half the milk and fold in flour, sifted with sugar and salt.
Then add remaining milk, cream and butter.
If consistency is too thick , add more milk.
Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
These pancakes are thin and will only need a minute or two on each side.
Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
Serve sprinkled with confectioners sugar.

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16 Comments