Copycat IHOP Buttermilk Pancakes
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Sweet and fluffy pancakes served with fresh fruit and warm syrup. They taste just like IHOP’s classic buttermilk pancakes, but are even better made at home!
Okay, I know I’m a little late to the party here, seeing as how IHOP recently flipped that P around to make a lowercase b. (They want to increase burger sales.) But this brand change got me thinking, what if decide to take pancakes off their menu completely?! I needed to be prepared.
I started flippin’ flapjacks in my kitchen like there was no tomorrow, and I’m happy to say, I found the best replica to IHOP’s classic buttermilk pancake. They’re everything that you want a pancake to be. Light, fluffy, golden on the outside, a little sweet, and easy to make. That’s the whole package right there.
I only foresee one issue with this recipe. You may not have buttermilk, and you may not want to go to the store to get buttermilk. No problemo my friend, I hope some options for you. Read on!
- Plain yogurt.
- Sour cream with a little milk, (or water if you must).
- Mix 1 Tablespoon of White Vingear or lemon juice, + enough milk to equal a cup. Stir and let stand for 5 minutes.
- 1 +3/4 teaspoons cream of tartar + 1 cup milk
Want more recipes with buttermilk?
I know how it is. You buy a big jug of buttermilk and run out of ways to use the rest of it. Here are some ideas for ya.
- Copycat Red Lobster Cheddar Bay Biscuits
- Roasted Banana Bars
- Whoopie Pie cupcakes
- Blueberry Buttermilk Pancake Bites
I am here to make sure you don’t run out of inspiration in the kitchen. I love saving you time, and creating easy-to-follow recipes like this one. Because of this, I believe that it is your duty to sign up for my free email list, and follow me on Facebook/Instagram/Pinterest. End of Speech.
Sweet and fluffy pancakes served with fresh fruit and warm syrup. They taste just like IHOP's classic buttermilk pancakes, but are even better made at home!
- 1¼ cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg beatened
- 1¼ cups buttermilk
- 2 Tablespoons butter melted
- 3 Tablespoons sugar
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well-combined.
In a medium bowl, combine the egg and buttermilk. Pour into the flour mixture and stir. Stir in the melted butter and sugar.
Heat a griddle or large, nonstick skillet to medium heat. Coat with butter or nonstick cooking spray. (I prefer butter.)
Drop 1/3 cup of batter onto the heated surface. Once the top begins to bubble, wait an additional 30 seconds or so, then flip and cook for an additional 1-2 minutes, until each side is golden brown.
Repeat with the remaining batter, reapplying more butter or nonstick spray in between each pancake. You may need to decrease the heat to medium-low about halfway through.
Serve with syrup or fresh fruit and enjoy!
Recipe Source: Life in the Lofthouse