IHOP-style Buttermilk Pancakes

My twist on this recipe.

My kids absolutely love going to the International House of Pancakes (IHOP), but sometimes I just don’t feel like I have an extra $30 to spend on pancakes for the three of us. So one morning when they were begging me to take them to IHOP, I suggested we make try making their beloved buttermilk pancakes at home.

I found this recipe on food.com, altered it up a bit to my liking, and we have been happily making these light, fluffy buttermilk pancakes ever since … oh, sometimes we still go to IHOP just for the fun of it, but quite often we have our own little pancake festival at home. My daughter just ate five of them. Now I don’t make them quite as big as IHOP does, but five of these pancakes is quite a big breakfast! Between the two of them, my teenagers can polish off an entire batch of these all by themselves.

IHOP Buttermilk Pancakes

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 - 10 light fluffy pancakes 1x

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Ingredients

Scale 1x2x3x

• 1 egg
• 1 1/2 cups buttermilk
• 2 Tablespoons melted butter
• 1–2 teaspoons good quality vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 1 pinch salt
• 1/8 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda

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Instructions

1. In a medium sized mixing bowl, beat the egg slightly, then stir in the buttermilk, butter, and vanilla.
2. Add the dry ingredients and stir well until the batter is smooth.
3. In a large flat pan with a cover, spray the pan with cooking spray and heat over medium heat till warmed.
4. Reduce the heat to medium low and pour about 1/4 cup of batter for each pancake, leaving space between the cakes for the batter to expand. (These pancakes will puff up quite a bit, so I cover them and cook them on a lower heat in order to get them to cook all the way through.)
5. Cover the pan for a minute or two, then check the brown-ness of the underside of the cakes.
6. When they are golden brown, carefully flip the cakes (making sure you cut them apart first if they have “grown” together while cooking), cover the pan again, and cook until the other half is golden brown.
7. If you don’t have hungry pancake eaters circling you by now, set the cooked pancakes on a warmed plate and cover with a towel to keep them warm while you finish cooking the rest of the cakes.
8. Serve warm with your favorite syrup.

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Nutrition

• Serving Size: 2 or 3 pancakes

This recipe was shared at Show & Tell Saturday, Clever Chicks Bloghop, Thursday’s Treasures, Tasty Thursday and In & Out of the Kitchen.