Some diners should watch out for this 'secret' ingredient.
Adobe Stock/IHOP/Allrecipes
IHOP is known for its famed fluffy pancakes, but if you’ve ever ordered an omelette at the breakfast chain, you might wonder why the freakishly-fluffy omelettes aren’t just as popular. I mean, these things dominate a plate from edge to edge. The giant breakfast dish looks like it’d hold 8 eggs, even though it claims to be just a three-egg omelette.
You might not ask any questions and just enjoy your oversized omelette in blissful unawareness (as I did for many years). But if you do start to wonder, you might be surprised to know there’s a definitive reason why IHOP’s egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn’t just eggs after all.
The omelettes are actually made with some pancake batter in the mix. Recently, this creator stunned the TikTok world by uncovering IHOP’s “dark secret”—and people had thoughts.
Most commenters thought the act was criminal and misleading. Some were just disappointed that their beloved breakfast item no longer fit into their diet plans, writing “as a keto who loves IHOP omelettes, I’m genuinely hurt by this news.”
This news is especially important for those with gluten and dairy allergies, as they need to know the typically allergy-friendly dish is no longer an option. One user, who likely has a food allergy, commented, “FINALLY I now know why I ALWAYS got sick after eating at IHOP!”
Although this may seem like an earth-shattering secret, the chain hasn’t been keeping it under wraps at all. On online and in-store menus, there is a notice that reads, “+Omelettes and Breakfast Burritos & Bowls are made with a splash of our famous buttermilk & wheat pancake batter!” Scrambled eggs, however, are pancake-batter-free.
Sure, this might be alarming for the egg purists out there, but for those of us without food restrictions, we're really just scoring a 2-in-1 breakfast (that’s still high protein!). Don't forget—this is the International House of Pancakes, after all.
Why Does IHOP Put Pancake Batter in Their Omelettes?
There’s no doubt the chain’s omelette fluffing method actually works. We know almost every trick in the book for getting eggs as fluffy as possible, and our omelette offerings will never look as grand as IHOP’s version.
As it turns out, the secret to the chain's extra fluffy pancakes is the same secret to the super-sized omelets. The aeration in the pancake batter makes the eggs light, tender, and fluffy without adding any obvious flavor, so the egg dish is both hefty and light at the same time. Pancake batter also gives the eggs enough body and structure to hold together over the meaty, cheesy fillings.
How to Make Copycat IHOP Omelettes at Home
This method is easy to replicate with homemade omelettes. All you have to do is stir in a small amount of pancake batter (we’re talking two tablespoons, max) to the whisked eggs before pouring the mixture into a frying pan. Boxed pancake mix is just fine here. Just be careful not to add too much, or you’ll just be griddling up some eggy pancakes.
The signature folding method also puts this omelette over-the-top. The trick is to fold in two sides just about an inch in, then roll the omelette from bottom to top—burrito style. This fold will give you clean edges and extra height.
IHOP Omelettes Aren’t Just Eggs—This Unexpected Ingredient Makes Them Extra Fluffy - Yahoo Life
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