Copycat IHOP Buttermilk Pancakes
I started flippin’ flapjacks in my kitchen like there was no tomorrow, and I’m happy to say, I found the best replica to IHOP’s classic buttermilk pancake. They’re everything that you want a pancake to be. Light, fluffy, golden on the outside, a little sweet, and easy to make. That’s the whole package right there.
I only foresee one issue with this recipe. You may not have buttermilk, and you may not want to go to the store to get buttermilk. No problemo my friend, I hope some options for you. Sour cream with a little milk, (or water if you must). Stir and let stand for 5 minutes.
Want more recipes with buttermilk, I know how it is. You buy a big jug of buttermilk and run out of ways to use the rest of it. Here are some ideas for ya. I am here to make sure you don’t run out of inspiration in the kitchen. I love saving you time, and creating easy-to-follow recipes like this one.
Because of this, I believe that it is your duty to sign up for my free email list, and follow me on Facebook/Instagram/Pinterest. Sweet and fluffy pancakes served with fresh fruit and warm syrup. They taste just like IHOP's classic buttermilk pancakes, but are even better made at home! 1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well-combined.
2. In a medium bowl, combine the egg and buttermilk. Pour into the flour mixture and stir. Stir in the melted butter and sugar. 3. Heat a griddle or large, nonstick skillet to medium heat. Coat with butter or nonstick cooking spray. 4. Drop 1/3 cup of batter onto the heated surface. Once the top begins to bubble, wait an additional 30 seconds or so, then flip and cook for an additional 1-2 minutes, until each side is golden brown. 5. Repeat with the remaining batter, reapplying more butter or nonstick spray in between each pancake. You may need to decrease the heat to medium-low about halfway through. 6. Serve with syrup or fresh fruit and enjoy!
Step 11, Let Pancake set for 2 to 3 minutes before you flip it. Step 12, Turn your fire from medium low to medium high heat, and quickly flip your pancake over. Pancake should be a nice Golden Brown Color. Step 13, After two minutes turn your fire OFF and flip your pancake again, the other side should be a nice golden brown color. Add into serving plate.
Step 14, Repeat steps 7 thru 13 until all your Pancake batter is gone! Once finished, serve with a dollop of butter on top followed by the syrup going at different angles on the top of the pancakes. If you want more you can double the recipe which I have the ingredients listed below and follow the instructions 1 thru 14 and enjoy!
I have fed many a person with this recipe. I've made them with the substitutions Ms. Cunningham suggests, made them plain, and recently taken the liberty of changing their characteristics by moving around some of the ingredient amounts. The Internet is full of recipes people love. I receive at least 10 emails a week from eggbeater readers looking for recipes for this or that. Sometimes I reply, as gently as I can muster, that to achieve exactly what they're looking for, they may want or need to experiment a bit to get the baked good of their dreams.
I realize few feel comfortable enough with baking in the first place enough to throw caution to the wind and change amounts, methods and substitute. 1. When you make something over and over you will get to know it like you know a friend. Recipes with the fewest amounts of ingredients will allow you to see what the nature of each ingredient does inside said recipe. 2. After you've made something once, experiment slowly.
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