Fluffy and Delicious: Copycat IHOP Pancakes Recipe
Are you a pancake lover, but also on a gluten-free, dairy-free diet? Or maybe you just want to switch up your breakfast routine with something healthier? Look no further than this Copycat IHOP Pancakes Recipe!
As a nutritionist and food blogger, I know how important it is to find recipes that fit into different dietary restrictions without compromising on taste. And let me tell you, these pancakes are the real deal – fluffy, light, and delicious.
Whether you’re dealing with a gluten intolerance or simply trying to cut out dairy from your diet, this recipe is perfect for everyone. Every ingredient used in this recipe is organic and gluten-free, including tapioca flour and rice flour. You’ll also be using apple cider vinegar and canola oil for a healthy twist.
Don’t be afraid to make some extra pancakes and freeze them for later – they’re perfect for on-the-go breakfasts during the week. Trust me, these pancakes will become a staple in your morning routine. So grab your ingredients and get ready to enjoy some delicious gluten-free pancakes!
Why You’ll Love This Recipe
Looking for a gluten-free pancake recipe that tastes just like the ones at IHOP? Look no further! This gluten-free, casein-free copycat IHOP pancake recipe is sure to satisfy your cravings.
This recipe is perfect for those who are allergic or intolerant to gluten or dairy, or simply looking for a healthy alternative to traditional pancakes. Unlike traditional pancakes, these pancakes are made with wholesome ingredients such as tapioca flour and apple cider vinegar. You won’t even notice that they’re missing the gluten and dairy!
But what sets this recipe apart from other gluten-free pancake recipes is its light and fluffy texture. By adding a special blend of baking soda, baking powder, and guar gum, these pancakes are elevated to a new level of fluffiness. Plus, the use of canola oil instead of butter or milk gives these pancakes a unique flavor.
These pancakes are also incredibly easy to make. With just a few basic ingredients, you can have a delicious stack of pancakes on the table in no time. Plus, this recipe is highly customizable. You can add in your favorite mix-ins such as blueberries or chocolate chips, or even make them vegan by using plant-based milk.
In short, this gluten-free, casein-free copycat IHOP pancake recipe is perfect for anyone who loves delicious food but wants to stick to a healthy diet. Give it a try and see how it stacks up against traditional pancakes – we bet you won’t even notice the difference!
Ingredient List
Here are the ingredients needed to make these gluten-free, casein-free copycat IHOP pancakes:
- 1 1/4 cups of rice flour
- 1/4 cup of tapioca flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1/3 cup of sugar
- 1/2 tsp of salt
- 2 cups of gluten-free buttermilk
- 1 large egg, beaten
- 2 tbsp of canola oil
- 1 tsp of apple cider vinegar
- 1/2 tsp of guar gum (optional, but recommended for extra fluffiness)
Note: Make sure all the ingredients are gluten-free and dairy-free.
The Recipe How-To
Step 1: Gather The Ingredients
To start making these delicious copycat IHOP pancakes, gather all the ingredients you will need before you begin.
Ingredients:
– 4 cups of gluten-free flour
– 1 teaspoon of baking powder
– 1 teaspoon of baking soda
– 1/2 teaspoon guar gum
– 3 teaspoons sugar
– 4 cups sifted tapioca flour
– 2 eggs, beaten
– 2 cups of dairy-free buttermilk substitute– 1 tablespoon apple cider vinegar per cup milk
Step 2: Combine The Dry Ingredients
In a large mixing bowl, combine the gluten-free flour, baking powder, salt, baking soda, guar gum and sugar. Mix them well using a whisk.
Step 3: Mix The Wet Ingredients
In another mixing bowl, beat the eggs and then add in the buttermilk substitute. Mix well.
Step 4: Combine Dry And Wet Ingredients To Create Batter
Gradually pour the wet mixture into the dry ingredients while stirring vigorously. Keep stirring until you get a smooth consistency with no lumps.
Step 5: Cook The Pancakes In Canola Oil
Heat up the skillet or frying pan on medium-high heat with some canola oil. Once hot, measure about one-quarter cup of the pancake batter and pour it onto the skillet or frying pan. Cook until bubbles appear on the surface of the pancake then flip over to cook on the other side for about a minute until golden brown.
Repeat this step until you have used up all your batter.
And just like that, your homemade copycat IHOP pancakes recipe is finished – light, fluffy and bursting with flavor!
Substitutions and Variations
Deviating from the traditional recipe is common when making pancakes, and this IHOP gluten-free pancake recipe is no exception. Luckily, this recipe takes well to substitutions and variations, so feel free to get creative! Here are a few ideas to get you started:
– Vegan pancakes: Replace the buttermilk with plant-based milk and reduce the amount of apple cider vinegar to 1 tablespoon. Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of eggs.
– Extra fluffy pancakes: Beat the egg whites separately until they form stiff peaks, then gently fold them into the batter for light, fluffy pancakes.
– Gluten-friendly pancakes: Swap out the all-purpose flour with a gluten-free flour blend that includes xanthan gum, which can help bind ingredients together in the absence of gluten.
– Dairy-free pancakes: Substitute melted coconut oil or melted dairy-free butter for the canola oil in the recipe. Use non-dairy milk for the buttermilk.
– Italian beef-style pancakes: Add 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon onion powder to give your pancakes an Italian beef spin!
– Pancake-and-waffle mix: Mix simply add water pancake-and-waffle mix to your batter for extra convenience and ease.
With these substitutions, your pancakes can still be light, fluffy and delicious while suiting different dietary needs or adventurous flavor preferences!
Serving and Pairing
If you have decided to make these gluten-free, casein-free copycat IHOP pancakes, you are in for a real treat! These pancakes are light, fluffy, and utterly delicious. They’re perfect for breakfast, brunch, or even as a sweet snack.
When it comes to serving and pairing these pancakes, there are a variety of options available. You can go the classic route and top them with some butter and maple syrup. Better yet, add some fresh fruit like strawberries, blueberries or bananas. The sweetness from the fruit will be a perfect match for the pancakes.
Another option for toppings is to use whipped cream and chocolate chips. Whipped cream can be dairy-free too with coconut whipped cream as an alternative option. For an extra touch try adding grilled peaches or plums.
If you want to take your pancake game up a notch, consider pairing these delicious pancakes with some savory dishes. Breakfast sausage links or bacon would make for great accompaniments. You can also opt for poached eggs or scrambled eggs with fresh spinach.
If you’re feeling adventurous, why not try some Italian beef chili on top? Or how about avocado salsa? Be creative!
These gluten-free, casein-free copycat IHOP pancakes are so versatile that you can pretty much pair them with anything from sweet to savory dishes!
Make-Ahead, Storing and Reheating
Now that you’ve whipped up a batch of these delicious Gluten Free, Casein Free Copycat IHOP Pancakes, let’s talk about how to store and reheat them properly.
If you have extra pancake batter, you can easily make ahead by storing it in the fridge for up to 48 hours. Make sure to cover the bowl with plastic wrap or transfer it to an airtight container to prevent it from drying out or absorbing any odors from your fridge.
As for leftovers, these pancakes can be stored in the refrigerator for up to three days. To keep them fresh and prevent freezer burn, you can also freeze them for up to 1 month in a ziplock bag.
When reheating, there are many ways you can do it. One easy way is to use your oven. Simply preheat your oven to 350 degrees Fahrenheit and place the pancakes on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until they are heated through.
Another method that works well is using the microwave. Place your pancakes on a microwave-safe plate and heat them on high for 30 seconds. Check them and add more time if needed. You want them to be hot all the way through.
Lastly, if you’re in a rush and need a quick breakfast fix, try popping your leftover pancakes in your toaster or toaster oven. Toast them until they’re golden brown on both sides and then serve with fresh fruit or syrup.
No matter which method you choose, make sure not to overheat the pancakes as they will dry out and lose their fluffy texture. Follow these simple steps, and you’ll have a delicious breakfast treat ready for any time of the day!
Tips for Perfect Results
Now that we have gone through the recipe and its variations, let me share some tips to make sure you get perfect gluten-free, dairy-free pancakes every time.
Firstly, use high-quality ingredients from trustworthy sources. This is important because using expired products or low-quality ingredients can affect the taste and texture of your pancakes. Be sure to check expiration dates and store ingredients properly to maintain their freshness.
Secondly, make sure your cooking temperature is not too high. Cooking pancakes on high heat will cause them to brown quickly on the outside while remaining raw on the inside. Start by heating your skillet or griddle to medium-high heat, and then adjust as needed based on how quickly the pancakes cook.
Thirdly, allow your batter to rest for a few minutes before cooking. This allows the baking soda and baking powder to activate properly and will result in fluffier pancakes.
Fourthly, be careful not to overmix the batter. Overmixing can cause gluten-free flours to become gummy and tough. Mix until everything is just combined, and then stop.
Fifthly, use a non-stick skillet or griddle or additional oil or cooking spray. Gluten-free batters tend to stick more than traditional batters, so using these aids can prevent your pancakes from sticking and falling apart.
Lastly, don’t be afraid to experiment with toppings and add-ins. Try adding fresh fruit, nuts or chocolate chips for a delicious twist on the recipe. Remember that whatever you add should also be dairy-free and gluten-free if you want it to stay within the dietary restrictions.
Following these tips should help ensure that your gluten-free, dairy-free copycat IHOP pancakes come out light and fluffy every time!
FAQ
Now, it’s time for some FAQ related to this gluten-free copycat IHOP pancakes recipe. As a nutritionist and food blogger, I come across hundreds of queries, but I have chopped out five most commonly asked questions for this article. So let’s dive through them and get all the answers you need!
What is IHOP gluten free pancakes made of?
Who doesn’t love pancakes? IHOP is known for their delicious pancakes, and thankfully, they have a gluten-free option available! Made with a combination of rice flour, sugar, milk, eggs, and other gluten-free seasonings like vanilla, these pancakes are a perfect breakfast treat. A serving of three pancakes has a total of 540 calories.
Are IHOP gluten-friendly pancakes gluten free?
Gluten-friendly pancakes at IHOP still contain gluten and are not suitable for those who need to avoid it completely.
Why are IHOP pancakes so fluffy?
The secret behind the incredibly fluffy IHOP Original Buttermilk Pancakes lies in the use of both baking soda and baking powder as rising agents in the recipe. While both of these ingredients release carbon dioxide gas, they do so in distinct ways.
Does IHOP have gluten free vegan pancakes?
For those seeking a vegan breakfast at IHOP, unfortunately, vegan pancakes are not available on the menu. However, there are plant-based sausage options and new additions such as avocado toast and customizable breakfast potato dishes with fresh vegetables.
Bottom Line
In conclusion, this gluten-free, casein-free copycat IHOP pancakes recipe is an ideal choice for anyone who loves pancakes but is allergic to gluten or dairy products. Trust me, you won’t be disappointed with the results!
Not only is this recipe simple to follow, but it also contains ingredients that are readily available at your local grocery store. The combination of tapioca flour, rice flour, and guar gum produces light and fluffy pancakes that are hard to resist.
And if you’re looking for a vegan option, all you have to do is replace the eggs with plant-based alternatives like apple sauce or ground flaxseed mixed with water.
So whether you’re hosting a brunch or just feel like treating yourself to a delicious breakfast, these gluten-free, casein-free copycat IHOP pancakes will surely satisfy your cravings. Start your day right with this allergy-friendly and mouth-watering recipe!
Gluten Free, Casein Free Copycat IHOP Pancakes Recipe
Ingredients
- 1 3/4 cups brown rice flour
- 3/4 cup tapioca flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons guar gum
- 1 teaspoon baking soda
- 2 1/2 cups rice milk, at room temperature
- 1/2 cup apple cider vinegar
- 2 eggs, at room temperature
- 4 teaspoons canola oil
Instructions
- Preheat electric griddle to 375 degrees F.
- Sift together dry ingredients into mixing bowl; set aside.
- Stir rice milk and cider vinegar into a small bowl, set aside.
- Beat eggs in large mixing bowl and add canola oil. Whisk in rice milk/vinegar mixture.
- Whisk in flour mixture just until combined. Batter will be thin and lumpy, but don't overmix; otherwise the pancakes will be tough.
- Using shortening or GFCF margarine, grease the preheated pancake griddle. Pour pancake batter by 1/4 cup onto hot griddle, leaving room for batter to spread and make turning easy.
- When pancakes are full of bubbles and lightly browned on the bottom, turn and cook until evenly browned.
- For variety, use 1 cup applesauce and 1-1/2 cups rice milk; add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.