Perfect IHOP-Style Buttermilk Pancakes
User Reviews
4.9
Perfect IHOP-Style Buttermilk Pancakes
Description
The batter combines dry ingredients—flour, baking powder, baking soda, sugar, and salt—that provide leavening and a lightly sweet base. Buttermilk adds acidity, enhancing tenderness and flavor, while vegetable oil contributes moisture. Eggs lightly beaten bind the ingredients. Mixing just until combined keeps the batter from becoming dense. Adjusting batter thickness with extra buttermilk helps achieve ideal pancake texture.
Cooking on a medium-low heat griddle ensures even cooking without burning, allowing bubbles to form and edges to dry before flipping. The resulting pancakes have a delicate crumb with slightly crisp edges and a golden surface, resembling classic diner-style pancakes.
These pancakes are traditionally served warm with syrup and make a comforting breakfast or brunch option. Preparation tips include pre-mixing dry ingredients ahead, checking leavening freshness, and warming syrup to retain flavor and temperature on serving.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk plus 2 to 4 tablespoons if needed to thin the batter
- 2 tablespoons vegetable oil plus more for the pan
- 1 egg lightly beaten
- syrup for serving
Instructions
- Place the flour, baking powder, sugar, salt, and baking soda in a bowl and whisk to combine. Add the buttermilk, oil, and egg and use a spoon to mix until smooth. If the batter seems too thick, add a little more buttermilk and mix well.
- Heat a skillet or griddle over medium-low heat and brush with a bit of oil. Pour the batter onto the skillet or griddle until it spreads to the desired size. When the pancakes begin to show tiny bubbles on top, flip them over and cook until golden brown on both sides.
- Serve warm with your favorite syrup.
Notes
- Do not overmix the batter; a few lumps are fine and help keep the pancakes tender.
- Test the griddle temperature by dropping water droplets; they should dance and sizzle without evaporating immediately.
- Wait for bubbles to form on the surface and for the edges to look dry before flipping pancakes.
- Use fresh baking powder and baking soda to ensure proper rise and fluffy texture.
- Warm syrup briefly before serving to enhance its flavor and keep pancakes from cooling down.
- For faster preparation, mix dry ingredients the night before and refrigerate, then add wet ingredients before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 235mg | 78% |
| Sodium | 610mg | 25% |
| Potassium | 398mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 475IU | 10% |
| Calcium | 208mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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