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IHOP Shortcake Pancakes

By Todd Wilbur

Score: 3.86. Votes: 7
In stock (9977 items available)
  • $0.79

Menu Description: "Biscuit-flavored pancakes layered with your favorite fruit compote and crowned with creamy whipped topping. Choose from blueberry, strawberry or country apple."

Since these fruit-covered pancakes are made with the same ingredients that go into biscuits, you won't need any eggs. The batter is like runny biscuit dough, and, when cooked on a hot griddle or in a skillet, you get dense pancakes that have the same flavor as buttermilk biscuits. For real! The fruit compote is canned pie filling if you are making the blueberry or apple versions. Each can supplies enough fruit for the 3 servings made with this recipe. If it's strawberries you want on top of your pancakes, just thaw out a package of frozen whole or sliced strawberries in syrup. You can also use fresh sliced strawberries that have been mixed in the strawberry glaze that's often found in your market's produce section, usually over by the strawberries.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 1/3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/3 cup butter, melted
Toppings (Choose One)
  • 1 21-ounce can blueberry pie filling
  • 1 21-ounce can apple pie filling
  • 1 16-ounce package frozen strawberries in syrup, thawed
  • Canned whipped cream
  • Do This
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    • Instructions

      1. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

      2. Add the buttermilk and melted butter to the dry ingredients and mix with an electric mixer for about 30 seconds, or until smooth. Let the batter sit for 3 to 4 minutes before you use it.

      3. While the batter sits, preheat a griddle or non-stick pan to medium/low heat. Wipe the pan with a little vegetable oil or use non-stick cooking spray. When the batter has rested, give it a quick stir, then measure 1/2-cup portions onto the hot pan. Cook each pancake for 2 to 3 minutes per side or until golden brown.

      4. Assemble each serving by spooning about 1/3 cup of the fruit of your choice over the top of one pancake. Place another pancake on top of that one and add another 1/3 cup of fruit. Apply a ring of whipped cream around the edge of the top pancake, and then add a dollop to the center.

      Serves 3 (2 pancakes per serving).

Average rating:

Score: 3.86. Votes: 7
Rating of votes (7)
4 customers
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1 customers
2 customers
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Mar 20, 2008, 22:00

Husband and Son enjoyed them (blueberries) and want repeats!

Mar 16, 2008, 22:00

Waaaaaaaaaaaaaay too greasy! Next time, I will try 2 T melted butter. My batter was thick and fluffy after I let it sit, but melted across the griddle even though the butter was premelted.