Copycat IHOP Buttermilk Pancakes
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
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