If you’ve ever ordered a stack of pancakes at IHOP, you know what a treat they are. (After all, they aren’t called the International House of Pancakes for nothing!) ;-)
While I’ve always been a fan of IHOP’s pancakes, apparently their omelets have become a customer favorite as well. But what I didn’t know until just recently is that when you order an omelet at IHOP, you’re actually getting the best of both the pancake and egg worlds!
By adding their pancake batter to the eggs, IHOP has cracked the code to making an omelet that’s fluffy, flavorful, and filling enough to keep you full until lunch. The next time a daydream about eating out leaves you with a craving for a restaurant-worthy omelet, give this spot-on “copycat” recipe a try!
How To Make A Pancake Batter Omelet (Copycat IHOP Recipe)
- 3 eggs
- 1/2 cup prepared pancake batter*
- Veggies, diced ham, or cheese (optional)
*Note: If you don’t want to make a whole batch of pancake batter, just measure out about 1/3 cup of your favorite “just add water” pancake mix, then stir in a little bit of water at a time until it reaches the right consistency.
Whisk the eggs together in a mixing bowl and season them to your liking. I typically keep it simple with just salt and pepper, but you can always add dried dill, smoked paprika, or chili powder to make things more interesting!
Add the prepared pancake batter to the bowl, then gently fold the batter into the eggs just until everything is incorporated. (Be careful not to over-mix—you don’t want to deflate the batter and eggs!)
Place a nonstick skillet on your stovetop over medium heat, or set your electric griddle to medium, then pour the egg mixture onto it.
Cook the eggs for about 5 minutes, or until almost set, then add your veggies, meat, or cheese, if desired.
Then it’s time to fold! Try IHOP’s signature folding method:
- Fold the two sides of the omelet in towards the center. Don’t fold too much of the omelet here—just an inch or two to create straight sides.
- Then roll the omelet about three times, starting from the top and working your way down. (It should resemble a burrito.)
To help show you the difference between the IHOP-style omelet and a standard one, I made one with pancake batter and one without. As you can see, the omelet with pancake batter turned out much bigger and more golden-brown. It was also a little sweeter than the standard omelet and had a fluffier texture.
If you’re looking to shake up your breakfast routine, I highly recommend giving this recipe a try. (But if you’re more of an egg purist, you can always go the scrambled egg route!)
Do you add any unconventional ingredients to your omelets?
Copycat IHOP Pancake Batter Omelet
- 3 eggs
- 1/3 cup pancake mix
- 2 tbsp water
- veggies, meat, or cheese optional
- Prepare 1/2 cup of pancake batter by adding a few tablespoons of water to about 1/3 cup of "just add water" pancake mix.
- Crack the eggs into a bowl and whisk well.
- Add the batter to the eggs and stir to combine.
- Cook omelet on a preheated skillet or griddle for about 5 minutes, or until the eggs are mostly set, then sprinkle on add-ins like cheese, meat, or veggies.
- Fold 1-2" of each side of the omelet toward the center, then roll the omelet from the top toward the bottom.