Description
These IHOP cupcake pancakes are packed with sprinkles and topped with luscious cream cheese frosting perfect for birthday breakfasts or weekend brunches!
Ingredients
Scale
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2½ teaspoons sugar
- ½ teaspoon salt
- 1½ cups buttermilk (plus 2–4 tbsp more if needed)
- 1 lightly beaten egg
- 2 tablespoons vegetable oil (plus extra for skillet)
- 2 tablespoons rainbow sprinkles (jimmies)
- Cupcake Icing:
- 2 tablespoons butter
- 4 oz cream cheese
- 1 cup powdered sugar
- 1½ tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Whisk together flour, baking powder, baking soda, sugar, and salt in a bowl.
- In another bowl, mix buttermilk, egg, and oil. Combine with dry ingredients until just mixed.
- Fold in sprinkles. If batter is too thick, add a bit more buttermilk.
- Preheat skillet on medium-low. Lightly grease with oil or spray.
- Pour ¼ cup batter per pancake onto skillet. Flip when bubbles form. Cook until golden.
- To make frosting, beat butter and cream cheese until smooth. Add powdered sugar, milk, and vanilla. Mix well.
- Stack pancakes, top with frosting, sprinkles, and whipped cream if desired.
Notes
Avoid using nonpareils as they bleed color into the batter. Store batter overnight in the fridge if prepping ahead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 stack (2 pancakes)
- Calories: 626
- Sugar: 42g
- Sodium: 735mg
- Fat: 33g
- Saturated Fat: 21g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 113mg