IHOP Pancakes But Better

11 mins
Serves 1
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Directions

  1. 1In a large bowl, add 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/4 teaspoon of baking soda, 1 tablespoon of baking powder, and 1 teaspoon of fine sea salt. Whisk together until combined.
  2. 2Add in 1 cup of buttermilk, 1/2 cup of whole milk, 1 whole egg plus 1 egg yolk, 2 tablespoons of vegetable oil, and optionally 1 teaspoon of vanilla extract. Whisk together until combined and homogenous.
  3. 3Heat a nonstick griddle or pan over medium heat. Once it’s hot, grease very lightly with cooking spray. Using a 4 oz. scooper, scoop the batter onto the griddle and optionally spread it out. Let cook for 2 minutes, flip, and cook for 2-3 more minutes.
  4. 4In a saucepan, add 2 cups of fresh blueberries, 1 cup of granulated white sugar, 3 tablespoons of lemon juice, 1/4 cup of maple syrup, and 1/2 cup of water. Bring to a boil over medium-high heat, then reduce for about 6-8 minutes until extra thickened and syrupy. Pass it through a fine mesh strainer and fold in an extra 1/2 cup of fresh blueberries.
  5. 5In a bowl, beat 4 ounces of softened cream cheese until creamy. Add in 3/4 cup of powdered sugar in 2 batches, beating fully before adding the remainder. Then add 2 tablespoons of whole milk until it becomes a drizzable consistency.
  6. 6Add in the seeds from one vanilla bean pod, and once thoroughly distributed, it's done.

Ingredients

  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup buttermilk
  • 0.5 cup whole milk
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup fresh blueberries
  • 1 tablespoon light corn syrup
  • 2 cups fresh blueberries
  • 1 cup granulated white sugar
  • 3 tablespoons lemon juice
  • 0.25 cup maple syrup
  • 0.5 cup water
  • 1 cup light brown sugar
  • 1 tablespoon muscovado sugar
  • 0.5 cup water
  • 0.5 cup maple syrup
  • 2.5 tablespoons ground cinnamon
  • 0.33 cup cold unsalted butter
  • 1 teaspoon fine sea salt
  • 4 ounces softened cream cheese
  • 0.75 cup powdered sugar
  • 2 tablespoons whole milk
  • 1 vanilla bean pod
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon creme fraiche

Equipment

knifeforkspoonwhiskelectric mixersaucepannonstick griddle or panfine mesh strainer

Tips

  • Don't worry about overmixing your pancakes
  • Don't overthink your pancakes
  • Use a 4 oz. scooper
  • Make sure the blueberry sauce coats the back of a spoon
  • For the cinnamon spread, you want a drizzable consistency