It is marked that the Omelettes contain wheat and gluten as they are made with a splash of Buttermilk Pancake batter to create a light, fluffy Omelette. The same batter is also used in our Burritos and Bowls. The Scrambled Eggs do not contain Buttermilk Pancake batter.

IHOP® Build Your Own Omelette+ - Start Your Omelettes Order Now!

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.

By adding a small amount of pancake batter to its eggs, IHOP accomplishes a few things: One, it adds some structure to the eggs, making them a little more sturdy and filling. Two, the extra moisture leads to a fluffier overall product. And three, it adds just the slightest amount of tasty pancake flavor to the mix.

Load up on protein with an omelet at IHOP. "Their omelets are extremely satisfying. The number of eggs used and different selections of fillings are what makes the omelets [so great]. They are made to order, tasty, hot and scrumptious," Melica told Insider.

This recipe is known as a French dish, but it is believed that it originated in Persia. And today, a breakfast omelet is a staple food in many houses worldwide. Today, we recognize four different types of omelets, depending on the preparation style: the French-style, American-style, Souffle, and Frittata.

In cuisine, an omelette (also spelled omelet) is a dish made from eggs, fried with butter or oil in a frying pan.

You want to give all the eggs some love again since you're not flipping. It. Once it's set you're going to turn it right off the heat. Go ahead and give it a nice little whack.

IHOP® Breakfast, Lunch, & Dinner Restaurants - Pancakes 24/7.

For 61 years, the IHOP family restaurant chain has served our world famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages - offering an affordable, everyday dining experience with warm and friendly service.

When you put cold batter on a hot griddle, it will bring the griddle temperature down, and it will take a little bit for the griddle to recoup. At IHOP or Denny's, the griddles are very heavy compared to the number of pancakes they put on it, so the temp differential is much less compared to a pan at home.

The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard, her restaurant there, and at many other restaurants on the small island.