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IHOP

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    Menu Description: "Two sweet golden pancakes, grilled with fresh sliced banana, drizzled with a rum-butter flavored glaze and crowned with creamy whipped topping and toasted macadamia nuts."

    This is the best of three varieties of pancakes that IHOP introduced as "Hawaiian Pancakes" in the summer of 2009. The country's largest flapjack house flavors the new pancakes with imitation banana flavoring and a yellow coloring, since real bananas will eventually turn a prepared batter brown. But we are going to use this batter right away so I've incorporated real mashed banana in this batter to add the perfect sweetness and much better real banana flavor. A clone for the delicious rum-butter glaze is also included here, but these pancakes are also great when drizzled with plain old maple syrup

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    IHOP claims to sell over 400,000 pancakes each day. That's a lot of pancakes. So many, in fact, what if all of those flapjacks were served up on one plate, it would make a giant stack taller than the Sears Tower in Chicago. And much tastier.

    According to servers, of all the pancakes flavors and varieties, the Banana Nut Pancakes are one of the most often requested. I've included a recipe for the banana-flavored syrup here, but you can use any flavor syrup, including maple, on these dudes.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

    Update 2/8/17: Rather than combining all of the ingredients together in this IHOP banana nut pancake recipe in step #2, use two bowls. Combine the flour, baking powder, baking soda, and salt in one bowl. In the other bowl combine the buttermilk, egg, oil, sugar, and banana flavoring with an electric mixer on medium speed. Combine the dry ingredients with the wet ingredients, mix until smooth, and move on to step #3.

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    Menu Description: "Crepe-style pancakes filled with a blend of cheeses with strawberry preserves and sour cream."

    Detroit's mayoral candidate Sharon McPhail and Detroit schools superintendent David Snead often dined in the city's hottest spot for power breakfasts—the local IHOP. Those morning breakfasts eventually led to the two exchanging vows in front of 1,800 guests in a 1995 wedding ceremony. It was dubbed Detroit's "wedding of the year." 

    You'll enjoy this simple recipe for crepes, which, when filled with cheese, become delicious blintzes. The restaurant uses a type of cheese that is similar to soft farmer's cheese, but you can make this with cream cheese, or even with yogurt that has been strained to make it thicker. Any way you decide to go, you're in for a treat.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.86. Votes: 7

    Put away the maple syrup. Next time you whip up pancakes or French toast, try something new with this clone that makes your stacks taste like freshly baked cinnamon rolls. Spread the cinnamon sauce on each pancake or on each slice of cinnamon toast as you stack 'em up. Then drizzle the delicious cream cheese icing over the top. As for the pancakes, we've got some great clone recipes here on the site:IHOP PancakesIHOP Country Griddle Cakes, and IHOP Harvest Grain 'N Nut Pancakes. And here's a simple clone for Denny's Fabulous French Toast. This mouth-watering new product from America's favorite pancake chain is a "limited-time-only" offering, but a fabulous home clone is yours whenever you crave it.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.25. Votes: 16

    Menu Description: "These fluffy, moist and savory pancakes are made with just the right amount of cornmeal."

    If you like the taste of fresh cornbread, you will definitely dig this new twist on pancakes brought to us from America's largest flapjack factory. Cornmeal, plus extra helpings of sugar and butter, are added to delicious buttermilk pancake batter for a clone that will turn on the smiles. This new breakfast specialty is easy to make, crazy delicious, and any leftovers will freeze well for several months (check out the Tidbits below). 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.67. Votes: 3

    Menu Description: "Delicious blend of buttermilk and real Cream of Wheat."

    This nationwide chain, which is known for its big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, IHOP dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.00. Votes: 4

    Sure, IHOP is famous for pancakes, but the joint makes a pretty killer omelette when put to the task. What makes this three-egg creation so cool is the top secret folding method. For all of IHOP's omelettes, the beaten eggs are mixed with the appropriate chunky ingredients, and the whole thing is poured out thin on a giant griddle. When the eggs have firmed up, two sides are folded over, the filling is positioned, and the omelette is rolled over once, twice, three times, so it ends up looking like a burrito, sort of. Now we can execute the same egg origami at home with a 12-inch electric skillet, or a 12-inch stovetop griddle pan. You can find easy-to-cook hash brown potatoes in bags in the freezer section.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Menu Description: "Seasoned chicken or beef with onions, diced green peppers, cheese and chili salsa."

    Pancakes are obviously the signature entree, but IHOP serves a variety of breakfast selections—more than 65 items! Along with a cup of coffee from the trademarked "Never Empty Coffee Pot," diners can choose from about a dozen different omelette selections including the Santa Fe Omelette, International Omelette, Chorizo and Cheese Omelette, and the delicious Fajita Omelette.

    In my version of the original favorite, you can use either chicken or beef.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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