IHOP Pancakes (copycat)
User Reviews
4.9
IHOP Pancakes (copycat)
Description
This IHOP Pancakes copycat recipe mixes sifted all-purpose flour with baking powder, baking soda, and salt to leaven the batter. A separate mixture of beaten egg and buttermilk is combined with the dry ingredients, followed by melted salted butter and sugar to create a smooth batter.
The batter is cooked on a greased griddle or nonstick skillet over medium-low heat in 5-inch circles. Bubbles forming on the surface and edges browning indicate readiness to flip, producing pancakes with light crisp edges and a fluffy interior.
These pancakes can be served warm topped with butter and syrup. The recipe yields about eight pancakes, making it suitable for a family breakfast or casual brunch.
Ingredients
- 1 ¼ cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg beaten, large
- 1 ¼ cups buttermilk
- 2 Tablespoons butter melted, salted
- 3 Tablespoons sugar
Instructions
- In a large bowl, sift together flour, baking powder, baking soda and salt.
- In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
- Heat a griddle or nonstick skillet over medium-low heat. Grease griddle with cooking spray or butter. Drop 1/4 cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other side. Repeat with remaining batter.
- Serve with butter and warm syrup. Enjoy!
Notes
- This recipe yields approximately 8 pancakes.