Buttermilk Pancakes Ala Original Pancake House Recipe

Before you make this one, be sure to read the comments. It's been getting some pretty bad reviews. For kitchen-tested, better-reviewed Buttermilk Pancakes, please see this alternative recipe. This recipe must be made the night before, at minimum. The morning before would be ideal. Mix together all ingredients except eggs, butter and baking powder. All ingredients should be at least at room temperature or a bit warmer. Mix the ingredients in a bowl about 6 qt size, or about 3x larger than the volume of batter.

Keep this batter, covered with plastic wrap, at room temperature - not warm like you would for bread dough. You want it to rise slowly. After a couple hours, the batter will begin rising. After it at least doubles in volume, stir it down. The next day, beat in the eggs, the melted butter, and 1 tsp of baking powder (stirring the batter will cause it to deflate; the baking powder will restore some of that rise).

You may need to adjust the consistency of the batter, most likely with a few tablespoons of water, although if the batter is too runny, you can add a spoonful or 3 of flour. An interesting buttermilk pancake recipe in that it doesn't include any buttermilk. What do you think of Buttermilk Pancakes ala Original Pancake House,

2 (out of 5)Based on 11 votes. Prep Cook, could you please expound, I have been trying to mimic that yeast flavor for years to no avail. I have used cake yeast, dry yeast, malt powder in place of sugar, you name it. NOTHING works. Don't get me wrong, the pancakes come out great, just not OPH great.

There is no way all of their restaurants across the country are using some sort of sourdough starter, because starters all taste different and have different qualities. All OPH locations taste exactly the same and this uniformity should be impossible without some sort of universal shortcut being used. What do you think,

Unlike the other comments, mine tasted pretty good. Original Pancake House actually uses buttermilk powder and batter is made over 3 days. Way off on recipe! OPH doesn't serve 'buttermilk' pancakes. They serve these. They definitely have a unique flavor due to the fermentation of the yeast. If you haven't had OPH pancakes, you would for sure notice they are 'different'.

I tried this recipe despite the negative comments because I was looking for a fermented yeast batter for pancakes, which appears to me to be what the Original Pancake House uses, but really couldn't find any others. The batter rested for about 10 hours at room temperature and smelled yeasty - but not overpowering or rotten like some others experienced; just what I would have expected.

Wondering why you keep this recipe on your site when it gets so many bad reviews, I should have read the comments before trying this. Very disappointed in this one. As someone stated, where was the buttermilk, I changed this a little: After letting batter rise, I stirred it down and refrigerated overnight. In the morning, I tested the recipe as written, and also noticed a sort of "beer" taste. I added 1 tsp of vanilla and the result was fantastic.

Not exactly like OPH, but close enough to merit making them again. Instead try the recipe just called Homemade Pancakes from this same site. It's 1,000 times better and it's also much easier. This one here is just a waste of ingredients. I believe this recipe was posted in jest.

Firstly, the main clue was the omission of buttermilk in the recipe. Secondly, the making of beer required for the ingredients. He has to be sick in the head to still have this posted. Somehow I didn't read the reviews before trying this. My girlfriend and I made this recipe this weekend and the result was really bad.

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