Thanks for stopping by! I hope you enjoy the recipe. Comment below and chat with me about the ingredients you use to make your pancakes fluffy and delicious!
IHOP Buttermilk Pancakes
Now you won't have to leave your home to satisfy your craving for IHOP's mouthwatering buttermilk pancakes.
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup canola or vegetable oil
- 2 tbsp melted butter- slightly cooled to just above room temperature (plus additional butter for spreading)
In a large bowl, mix or whisk together all of the dry ingredients (all-purpose flour, granulated sugar, baking powder, baking soda, and salt).
In a separate large bowl, mix or whisk together all of the wet ingredients (buttermilk, egg, cooking oil, and melted butter).
PAUSE!!! AT THIS POINT, I RECOMMEND THAT YOU DROP THE WHISK AND PICK UP A WOODEN SPOON (OR THE SPOON OF YOUR CHOICE). YOU SHOULD BE VERY GENTLE WITH THE BATTER FROM THIS POINT FORWARD.
Empty the bowl of dry ingredients into the bowl of wet ingredients. Gently stir the mixture until the wet and dry ingredients are just adequately combined. You are aiming for a thick, slightly lumpy batter.
Allow the batter to rest for 5-10 minutes.
Preheat a non-stick griddle or skillet over medium heat (about 325°). If absolutely necessary, apply a small amount of nonstick spray and wipe off excess spray with a rag or paper towel. We are aspiring to achieve the appearance of IHOP's beautiful, golden brown pancakes.
Ladle approximately 1/3 cup of batter onto the griddle or skillet, forming 5-inch circles. The batter will slightly spread as it cooks, but you will need to VERY GENTLY form the pancake.
Cook the first side for approximately 2 minutes, or until the edges firm up and bubbles form on top. Then gently flip the pancake and allow the other side to cook for about the same amount of time, or until golden brown.
Please resist the urge to use your spatula to press down on the top of your pancakes. Pressing down will significantly decrease your "fluff factor."
Remove the pancakes from the heat, top them with butter, syrup, or whatever you wish, and enjoy!
Why oil and butter?
I know that my use of both oil and butter might seem to be a bit much, but I’ve tried them both alone, and I’ve tested many different measurements of the combination. I’ve found that the measurements specified above yielded very tender, fluffy pancakes with the exact taste that I desired.
Credit: I found guidance for this recipe at topsecretrecipes.com.