IHOP is famous for its pancakes, but the breakfast chain also makes the fluffiest omelets. Sure, stirring pancake batter in your omelet mixture might seem a little odd, but we figured if this is the trick IHOP uses to get their omelets on lock, we had to try it. Since we were first timers (and you probably will be, too), we kept the filling simple by just adding cheese (if you’re feeling fancy, try some thyme leaves and shaved Parmesan), leaving the focus on making the fluffiest omelet known to mankind. Adding pancake batter to eggs adds a touch of sweetness and results in an omelet that’s hefty and airy at the same time. Buttermilk pancake mix worked for us and will stack the odds in your favor, too.
Copycat IHOP Pancake Batter Omelet
½ cup pancake batter
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup shredded cheese of your choice
How to Make It
Whisk together eggs, pancake batter, thyme leaves, salt, and pepper until well combined.
Heat a nonstick skillet over medium high heat. Add eggs and cook for 3 to 4 minutes or until set. Flip and continue cooking until lightly golden brown.
Slide onto a plate and top with a bit of extra cheese. Serve.