why make this recipe
This recipe gives you soft, fluffy pancakes like IHOP at home. It uses simple ingredients you likely have. You can make a quick breakfast for family and guests. If you like buttermilk treats, try a similar baked good like buttermilk blueberry scones for a different morning option.
introduction
These IHOP Buttermilk Pancakes are light and fluffy. The batter is easy to mix and cooks fast on a hot skillet. You can top them with butter, syrup, fruit, or whipped cream. The steps are simple for cooks at any level.
why make this recipe
You make this recipe because it is quick, uses common pantry items, and tastes great. It is a reliable weekday or weekend breakfast. The pancakes come out soft inside and slightly crisp outside.
how to make IHOP Buttermilk Pancakes
Make a smooth batter without overmixing. Let the skillet get hot so pancakes cook evenly. For a small flavor change try ideas from carrot cake pancakes for spice and mix-ins.
Ingredients :
1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter, Vegetable oil for cooking
Directions :
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and lightly grease with vegetable oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
how to serve IHOP Buttermilk Pancakes
Stack pancakes on a plate and add butter on top. Pour warm maple syrup over them. Add fresh fruit or powdered sugar if you like. Serve with coffee or juice.
how to store IHOP Buttermilk Pancakes
Cool pancakes to room temperature. Store in an airtight container in the fridge for up to 3 days. To freeze, layer with parchment paper and put in a freezer bag for up to 2 months. Reheat in a toaster, oven, or microwave until warm.
tips to make IHOP Buttermilk Pancakes
Use room temperature buttermilk and egg for a smoother batter. Do not overmix — a few lumps are fine. Keep the skillet at medium heat so pancakes cook through without burning. For more buttermilk ideas, see festive Christmas sprinkle buttermilk bread.
variation (if any)
Add blueberries or chocolate chips to the batter for a sweet twist. Mix in a pinch of cinnamon or vanilla extract for extra flavor. Use whole milk instead of buttermilk, but the texture will change.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes, but use 1 cup milk plus 1 tablespoon lemon juice or vinegar. Let it sit 5 minutes to sour.
Q: How do I keep pancakes warm while making more?
A: Put cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.
Q: Can I make the batter ahead?
A: You can mix batter and keep it in the fridge for up to 8 hours. Gently stir before cooking.
Q: How do I know when to flip pancakes?
A: Flip when bubbles form and burst on the surface and edges look set.
Q: Can I make large pancakes with this recipe?
A: Yes. Use more batter per pancake and increase cooking time a bit on lower heat.
Conclusion
For a tested copycat take on IHOP pancakes and more tips, you can read this detailed recipe guide at IHOP Pancakes (copycat) – Life In The Lofthouse.
Print
IHOP Buttermilk Pancakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These IHOP Buttermilk Pancakes are light and fluffy, perfect for a quick breakfast with family and friends.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Vegetable oil for cooking
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the buttermilk, egg, and melted butter in another bowl until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and lightly grease with vegetable oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
Use room temperature ingredients for a smoother batter. Do not overmix; a few lumps are fine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: pancakes, breakfast, buttermilk, fluffy pancakes, quick breakfast