How To Make Fluffy Buttermilk Pancakes (like IHOP)
If you skip the three steps you will not have Fluffy IHOP Pancakes. Preheat a frying pan or griddle. If you are using a griddle, preheat to 375 degrees. Whisk flour, baking powder, baking soda, and salt together in a bowl and sit aside. Put egg and sugar in a large bowl and beat with an electric hand mixer or wire whisk until the egg is light, fluffy, and will nearly stand on it's own.
Mix the vegetable oil (I use olive oil), milk, and vanilla gently into the egg. Now mix in the dry ingredients being careful to leave a little bit lumpy. If you mix until smooth, your pancakes will be thin and tough. Let Stand for 5 - 10 minutes. Pour batter onto griddle to desired size and turn pancakes when air bubbles come to the top and burst. Turning pancakes is made much easier if you spray your pancake turner with a non-stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them.
Your second side will cook faster than the first side, but you still want it to brown. Once you flip it, you’ll see it begin to rise up and become fluffy. Do NOT press the pancake down after you’ve flipped it! You’ll squash all of the fluffiness. If you’ve properly cooked the first side, then you should only need to flip your pancake once.
No need to flip and flip and flip. When you make them often, you get a feel for your batter and the temperature and when to flip. I either serve my pancakes hot off the griddle, or keep them warm in my warming drawer if I’m making a particularly large batch. You can do the same thing in your oven. Just place them on a baking sheet, covered, in a 250 degree oven until serving. Or, you can always reheat them in the microwave, if they cool off too much. Serve your pancakes with warm syrup.
There’s no reason to put chilly syrup on your hot stack of cakes unless your goal is to cool them down. Store leftovers covered in the refrigerator. Pancakes freeze beautifully. That’s why I’m giving you a recipe that makes a bunch. You can eat leftovers the next day, reheating quickly in the microwave or you can freeze them for another day.
I just separate them with waxed paper and place them in a zip top freezer bag. Then, you can either take them out the night before and let them thaw in the refrigerator, or just take them out frozen. The wax paper will prevent them from sticking to each other. Then, just reheat in a single layer in the microwave.
There you go. Everything you need to know about making Fluffy Buttermilk Pancakes. You’ve got a solid recipe in hand and a list of tips for success. All you need is the ingredients…most of which you probably have in your pantry or refrigerator, if you bake every so often. Preheat griddle to medium. I heat mine to 340 degrees F. If using a frying pan, you can wait until your batter is mixed up and rested before preheating. In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a medium bowl, whisk together sugar, eggs and oil until thoroughly combined. Add the vanilla and buttermilk and whisk again until combined. Make a well in the flour mixture and pour the buttermilk mixture into the center. Whisk until combined but do not over mix. Batter may still have some small lumps, but no dry streaks.
Allow batter to rest for 5-10 minutes. Drop batter by 1/4 cup scoopfuls onto preheated griddle or preheated pan sprayed with cooking spray. Cook until sides are set, you're beginning to see bubbles break the surface and the bottom is golden brown. Flip and finish cooking the other side. This is a great recipe for add ins like mini chocolate chips, blueberries, chopped nuts, coconut etc. If you add anything that has a lot of liquid, you'll probably need to reduce the buttermilk measurement.
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