IHOP Cupcake Pancakes Recipe
These pancake stacks feel like breakfast and dessert all in one!The key to getting them light and fluffy is letting the batter rest for at least 10 minutes before cooking. This allows the baking powder to activate fully.Vanilla and a touch of almond extract give them that cake-like aroma, while the sprinkles melt slightly, leaving streaks of color in every bite.I always cook them on a medium-low heat so the outside doesn’t brown too fast before the inside cooks through.Topping them with cream cheese glaze instead of syrup keeps them from being overly sweet while still giving that bakery-style finish.
Ingredients
- 1 1/4 cups Milk
- 1/4 cup Vegetable Oil
- 1/4 cup Sugar
- 1 large Egg
- 1 cup Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1/4 cup Sprinkles
Instructions
- Mix together the milk, vegetable oil, sugar, and egg in a large bowl until fully combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt until evenly distributed.
- Gradually stir the dry ingredients into the wet mixture, mixing until smooth and no lumps remain.
- Fold in the vanilla extract and sprinkles, gently stirring to incorporate.
- Preheat a nonstick skillet or griddle over medium-low heat, lightly greasing it with oil or spray.
- Pour batter onto the skillet in desired pancake sizes, cooking until bubbles form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Serve your pancakes warm, optionally topped with more sprinkles or your favorite syrup.
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