IHOP Cupcake Pancakes

IHOP cupcake pancakes are insanely fluffy, tender, and bursting with colorful sprinkles. With this easy funfetti pancake recipe, you can cook them in the comfort of your kitchen (and don’t even have to get out of your pajamas!). They’ll be the best part of your breakfast!

Easy IHOP cupcake pancakes recipe

What are IHOP cupcake pancakes?

IHOP’s cupcake pancakes are their classic buttermilk pancakes enriched with festive rainbow sprinkles. The pancake stack is topped with cupcake icing, more sprinkles, and crowned with whipped topping.

If you want to make this cheerful breakfast treat, I’ve got some good news. You can recreate cupcake pancakes in the comfort of your own kitchen! The recipe is actually super simple and tastes absolutely delicious.

For more IHOP-inspired recipes, try our New York cheesecake pancakes, Swedish crepes, and chocolate chip pancakes.

Why you’ll love homemade IHOP cupcake pancakes

Cupcake lovers rejoice! Cupcake pancakes combine two delicious treats, funfetti cupcakes and fluffy pancakes. Sprinkle pancakes are the best breakfast treat ever, and I know you’ll love them too! The pancakes are:

• Easy to make: This simple cupcake pancake recipe comes together in no time with just a handful of staple ingredients. They are perfect for breakfast, brunch, and even dessert.
• 10 out of 10 for taste + texture: My copycat version tastes exactly like IHOP’s! The pancakes are buttery, sweet, super fluffy, and full of classic cupcake flavor.
• A hit with kids: Happy birthday pancakes are so nice to share with your family, and kids will love them. They are perfect for birthdays + holidays and will turn regular breakfasts into a special moment.

Ingredients

IHOP cupcake pancakes are easy to whip up for breakfast because they’re made with basic ingredients you probably already have in your kitchen. Scroll down to the recipe card at the end of the post for exact measurements.

Cupcake pancakes

• Sprinkles: Bright, colorful sprinkles make these pancakes super fun and festive. Feel free to add more than the recipe calls for if you like your pancakes extra sweet.
• Buttermilk is responsible for the fluffy, soft texture and creates that delicious IHOP pancake flavor. If you don’t have buttermilk, stir together 1 cup milk with 1 tbsp lemon juice or white vinegar. Let sit for 5 minutes until it curdles, and voila, homemade buttermilk!
• Flavorings: A mix of vanilla extract and almond extract gives the pancakes that classic cupcake flavor. The almond extract is optional, but I highly recommend it for the best aroma.
• Butter is needed to moisten the batter and load the pancakes with a delicious buttery flavor – just like cupcakes! We also need butter to grease the pan.
• Egg: An egg ensures the pancake batter binds together well. Leave the egg out on the counter for 30 minutes before cooking, so it comes to room temperature and incorporates well.
• Powdered sugar: The pancakes are perfectly sweetened with powdered sugar.
• All-purpose flour yields the perfect fluffy texture. I recommend measuring the flour with a digital kitchen scale. If you don’t have that, use the spoon and level method.
• Baking powder: A little bit of leaving gives the cupcake pancakes recipe amazing texture and rise. Make sure the baking powder is fresh.

Pancake frosting

• Pancake icing: To create the delicious vanilla cupcake glaze, you need powdered sugar, buttermilk, vanilla extract, and almond. All ingredients we’re already using for the pancakes!
• Whipped topping: The pancakes are finished with a tuff of sweetened whip cream and, of course, more sprinkles! I like to make my own whipped cream, but you can just grab a can of whipped topping.
• Garnish (optional): For an extra festive touch, garnish your IHOP birthday pancakes with a maraschino cherry or a birthday candle. I love making these pancakes to celebrate birthday mornings and add a cute candle.

How to make IHOP cupcake pancakes

This IHOP cupcake pancake recipe is so easy to make. Any pancakes that taste like funfetti cupcakes are my kinda breakfast. The process is pretty simple. Let’s walk through it step-by-step before you get started.

#1: Combine wet ingredients

• Pour the buttermilk, egg, melted butter, vanilla extract, and almond extract into the mixing bowl and whisk together until smooth.

#2: Add dry ingredients

• Add the all-purpose flour, powdered sugar, and baking powder and mix until just combined.

#3: Fold in sprinkles

• Gently stir the sprinkles into the batter until just incorporated. Be careful not to over-stir so the sprinkles don’t discolor the batter.

#4: Heat pan

• Add a dab of butter to a non-stick pan, skillet, or griddle and heat over medium heat until melted.

#5: Bake pancakes

• Scoop 1/3 cup of pancake batter into the pan. Let the pancake cook for 2 to 3 minutes on each side.
• Flip the pancake once bubbles appear in the center of the pancake. Repeat with the remaining batter.

#6: Mix glaze

• In a medium mixing bowl, whisk together the powdered sugar, buttermilk, vanilla extract, and almond extract. I recommend preparing the frosting right before serving.

#7: Garnish + serve

• Serve the pancakes warm. Drizzle glaze over each stack and top with whipped cream and a handful of sprinkles.

Tips for success

Flipping pancakes can be a tiny bit stressful. We’ve all experienced that dreaded moment when we flip a pancake and it’s stuck or burned. But not to worry! Turning out beautiful cupcake pancakes is easy if you follow my helpful tips.

• Don’t over-stir: Make sure to stir in the sprinkles by hand using a rubber spatula or wooden spoon. To avoid the sprinkles bleeding into the batter, keep the stirring to a minimum and use the batter quickly. Some sprinkles hold their color better than others and don’t bleed into the dough. I always have good success with Betty Crocker rainbow sprinkles.
• Grease the pan: Spray your pan or griddle with cooking spray or a 1/2 teaspoon butter and continue greasing the pan as needed. I also like using paper towels to remove any browned/burnt bits from the pan.
• Bake on medium heat: Patience is key when cooking pancakes. Be sure to cook your funfetti pancakes over medium heat so the outside doesn’t cook too fast and burn.
• Master the flip: The pancakes are ready to flip when small bubbles start to appear on the outer edges of the pancake and the bottom side starts to set. I love using this pancake flipper because it’s non-stick and so thin it slides easily under the pancakes.
• Keep pancakes warm: Place cooked pancakes on a lined baking sheet and keep warm in a 200°F / 100°C / gas mark 1/4 oven while you cook the remaining pancakes.

Tips for a pretty glaze

IHOP birthday cake pancakes could not be easier to garnish! Top with a maraschino cherry or a candle for an extra special birthday treat. For a picture-perfect glaze, follow these tricks:

• Sift the powdered sugar: For a silky-smooth glaze, sift the powdered sugar first. Sifting helps to remove any lumps and bumps and makes the pancake glaze easy to pour.
• Prepare the glaze just before serving: I like to whip up the icing just before it’s time to drizzle it over the pancake stack. Otherwise, the frosting tends to harden and thicken as it sits.
• Adjust consistency: The glaze should be thick yet pourable. If it seems too thick, thin it out with some more buttermilk. If too thin, simply add more powdered sugar.

Variations

• Holiday sprinkles: Sprinkles come in any color combination and allow you to adapt the pancakes for different holidays. Use pink + red sprinkles for Valentine’s Day or add red, white, and green sprinkles for Christmas. Red, white and blue sprinkles are perfect for patriotic holidays. Orange, purple, and black sprinkles are a fun choice for Halloween.
• Chocolate sprinkles: Feel free to swap out rainbow sprinkles for chocolate sprinkles for a delicious twist.
• Chocolate chips: Sprinkles + chocolate chips are a heavenly match and ramp up the dessert factor. To make it, stir 1/2 cup milk or semi-sweet chocolate chips into the batter before baking.
• Glaze color: If you make the pancake for your child’s birthday, color the glaze in their favorite color. Just 2 to 3 drops of food color to customize the pancake icing. They’ll love it!

Storage instructions

How to store IHOP cupcake pancakes

Let leftover cupcake pancakes cool completely. Then store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze the pancakes.

Freeze IHOP cupcake pancakes

To freeze, freeze cool pancakes in a single layer on a lined baking sheet. Once frozen, transfer them into an airtight container or freezer bag and freeze for up to 3 months. Let thaw in the fridge overnight.

Reheat IHOP cupcake pancakes

You can reheat the pancakes in the toaster, microwave, or a frying pan. Be sure to heat them gently until warmed through and soft.

More breakfast pancake recipes

We love pancakes so much, and these IHOP cupcake pancakes make me crave even more pancake recipes. There are so many delicious options! I’ve rounded up a few of our other favorites that you should definitely try!

• Super Fluffy Pancakes with Condensed Milk
• Evaporated Milk Pancakes
• Lemon Curd Pancakes
• Pancake Cereal
• Pumpkin Pancakes
• Gingerbread Pancakes