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IHOP Buttermilk Pancakes

25m
Serves 4
copykat.com

IHOP Buttermilk Pancakes

copykat.com
25m
Serves 4

Directions

  1. 1Combine flour, baking powder, sugar, salt, and baking soda in a bowl; whisk.
  2. 2In a separate bowl, whisk together egg, buttermilk, and oil.
  3. 3Pour wet ingredients into dry ingredients; stir until just combined.
  4. 4Cover and refrigerate for 10 minutes.
  5. 5Heat griddle or skillet over medium-low heat; grease lightly.
  6. 6Pour batter onto hot surface in 4- or 5-inch circles.
  7. 7Cook until bubbles form and edges are dry, then flip.
  8. 8Cook until golden brown.
  9. 9Serve warm with syrup and desired toppings.
  10. 10Adjust quantity of buttermilk if needed

Ingredients

  • 1.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 2.5 teaspoons sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking soda
  • 1.5 cups buttermilk
  • 2 to 4 tablespoons buttermilk, add if needed to thin the batter
  • 2 tablespoons vegetable oil
  • 0 vegetable oil, for greasing the pan
  • 1 egg, lightly beaten
  • 0 syrup

Equipment

large bowlsmall bowlwhiskspoonskillet or griddle

Tips

  • Don't overmix the batter; some lumps are okay.
  • If the batter is too thick, thin it with more buttermilk.
  • For easier flipping, spray your pancake turner with nonstick spray.
  • Keep finished pancakes warm under aluminum foil in a 200°F oven.
  • Consider using a non-stick pan to avoid greasing and achieve a better browning effect. The addition of oil or spray changes the texture of the pancakes, resulting in a crispy splotched surface, rather than a soft golden one. To improve flavor, use pure melted butter after cooking the pancake.

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