Onion Rings & Things
I mean, really. Fluffy pancakes drenched in butter pecan syrup, a couple sides of crisp bacon, and a fresh pot of piping-hot coffee, who wouldn’t, right, We used to do these delicious breakfast runs at least once a week, up until the beginning of this year when we decided to be more conscientious about our spending and limit our eating out. Nowadays, when we want our pancake fix, I make them from scratch based on an IHOP pancakes copycat recipe I found on Pinterest months ago and which quickly became a favorite in our house.
Seriously, you guys, if you’re looking to replicate the buttery buttermilk pancakes the restaurant is known for, these IHOP pancakes copycat won’t disappoint! They’re just as tasty and delicious as the original yet cost a fraction of the price. Plump and pillowy, they’re like sweet heaven on a fork! This IHOP pancakes copycat recipe serves about four but can easily be doubled to feed large appetites a large crowd.
It’s all a matter of stirring the dry and the wet ingredients together, whipping up a batch everyone in the family would love waking up for doesn’t have to be a feat. And as if their deliciousness wasn’t awesome enough, they’re super adaptable, too. If you prefer whole wheat pancakes, just substitute equal amounts of whole wheat flour for the all-purpose. You can also add fresh berries or chopped fruits to the batter for an extra layer of flavor and texture.
For light and airy pancakes, do not over mix batter. Combine the wet and dry ingredients with minimal strokes until mostly smooth, a few lumps here and there are fine. A nonstick pan or griddle is best for easy flipping. Do not over grease the pan. Instead of melting butter directly on the pan, I like to quickly swipe a solid bar of butter or rub on melted butter with a paper towel on the surface of the pan to lightly coat.
Make sure the pan or griddle (this is an affiliate link for the one I use at home) is sufficiently hot before you add batter. Keep on medium-low heat to ensure pancakes cook nice and fluffy on the inside while beautifully browned on the outside. I’ve ruined many pancakes in my day because I get too excited to wait. Pancakes are ready to flip when bubbles appear on the surface and the edges begin to brown. Do not pat or press down the pancakes as they cook.
You’ll end up with heavy, dense pancakes instead of the light and airy texture you want. Plump and pillowy, these IHOP Pancakes copycat are just as tasty and delicious as what you’d find in the restaurant yet cost a fraction of the price. You can easily double the recipe to feed a large crowd or add chopped fresh fruits to the batter for another layer of yum.
1. In a large bowl, sift together flour, baking powder, baking soda and salt. 2. In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add the two tablespoons melted butter and sugar, and stir until combined. 3. Over medium low heat, heat pan or griddle.
Lightly grease surface of the pan by lightly brushing with melted butter. 4. Drop about 1/4 cup batter on pan in a 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to brown. 5. Gently flip and continue to brown the other side. Repeat with remaining batter. 6. Serve hot with butter and syrup of choice.
5. Cover the pancakes while they cook to help the inside cook faster. Cook them for about 45 seconds to 1 minute on the first side, and then about 30-45 seconds on the other side. 1. Mix ingredients in a bowl. If needed, add a bit more water. 2. Cook over medium heat. 3. Plate and spread 1 tbsp almond butter on top of the pancakes. 4. Sprinkle with 1 packet Splenda and drizzle with maple syrup.
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