IHOP BUTTERMILK PANCAKES
I got this recipe years ago from CopyKat Creations website. These are the only pancakes made in my house. They are fabulous. NOTE: I do use the extra buttermilk for a thinner batter. These are light and fluffy.
Provided by children from A to Z
Categories Breakfast
Time 30m
Yield 9 4-5inch pancakes
Number Of Ingredients 8
Steps:
- Place first 5 ingredients into a bowl, add buttermilk, oil and egg.
- With a spoon mix all ingredients and beat until smooth.
- Spray a griddle for frying pan with nonstick spray.
- Heat pan or griddle to medium low heat.
- Fry pancakes until small bubbles show on top before flipping pancakes.
- If batter is too thick add a little more buttermilk.
Nutrition Facts : Calories 119.1, Fat 4.1, SaturatedFat 0.8, Cholesterol 22.3, Sodium 310.8, Carbohydrate 16.6, Fiber 0.5, Sugar 3.2, Protein 3.8
IHOP PANCAKE RECIPE
Steps:
- In a large bowl, combine the buttermilk, vegetable oil, and vanilla extract.
- Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix. Whisk the batter gently. Don't get rid of the lumps!
- In another bowl, combine the lemon juice and egg. Then add it to the batter. Refrigerate the batter for 30 minutes to an hour.
- Heat a large skillet over medium heat and smear with butter. Pour 1/3 cup of batter into the skillet.
- Let it cook for two minutes or until you see bubbles forming on the surface. Flip the pancake over with a spatula. Let the other side cook for 1 to 2 minutes.
- Repeat steps 6-10 until you cook all the batter.
- Drizzle with maple syrup and choose your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 194 cal
"IHOP RESTAURANT STYLE" BUTTERMILK PANCAKES
This recipe is the taste of IHop, I love these fluffy sweet pancakes with syrup, fruit or jam! The best of the best!
Provided by AZ Food Critic
Categories Breakfast
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large size mixing bowl add flour, baking powder, sugar, salt and baking soda, mix well until completely combined.
- In a medium size mixing bowl, combine the oil, eggs, vanilla and buttermilk. Using a whisk, mix wet ingredients until smooth.
- Slowly add the wet buttermilk mixture to the flour mixture while whisking, making sure no lumps form, whisk batter until completely smooth.
- Spray a griddle or skillet with a nonstick cooking spray.
- Heat griddle or skillet to medium heat.
- Using a ladle or large spoon, pour pancake batter onto hot griddle in desired amounts and shapes. Let pancakes cook until small bubbles show on top and edges look a little browned before flipping.
- Continue to cook flip side until both sides are a golden brown. Serve hot with butter and syrup, or your choice of jam or fruit.
- Makes: 8 to 10 (6") pancakes.
Nutrition Facts : Calories 429.9, Fat 17.5, SaturatedFat 3.3, Cholesterol 97.9, Sodium 952.2, Carbohydrate 55.1, Fiber 1.3, Sugar 18.8, Protein 12
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
BUTTERMILK PANCAKES (IHOP STYLE)
This recipe is originally from Top Secret Recipes. I have modified it a little and while IHOP Buttermilk Pancakes are great, these are actually a little bit BETTER!
Provided by Gabe6309
Categories Breakfast
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar, baking powder, baking soda in a bowl. Mix together well. Add egg (beaten). Then add the oil and Buttermilk. Mix well, but do not over mix. Batter is best when it has some small lumps.
- Heat the skillet to 380F Degrees. Pan is ready when you can dribble droplets of water on the pan and it bounces. Pour the batter to the desired size of pancakes. Wait for the pancakes to bubble and cook on the edges before flipping over. Pancakes are done when they are golden brown on both sides and when they bounce back when touched. Serve with favorite fruit topping or syrup.
Nutrition Facts : Calories 180.6, Fat 7.9, SaturatedFat 1.3, Cholesterol 24.8, Sodium 343, Carbohydrate 23.4, Fiber 0.5, Sugar 8.2, Protein 4.1
IHOP BUTTERMILK PANCAKES
You can recreate the IHOP buttermilk pancakes at home.
Provided by Stephanie Manley
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Place the flour, baking powder, sugar, salt, and baking soda in a bowl. Whisk to combine.
- Add the buttermilk, oil, and egg.
- Use a spoon to mix all ingredients until smooth.
- If batter seems to be too thick while you're cooking the pancakes, add a little more buttermilk and mix well.
- Heat a skillet or a griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray.
- Pour in batter until it spreads to the desired size.
- Let the batter start to show small bubbles on top before you turn the pancake over to finish cooking.
- Cook the pancakes until golden on both sides.
- Serve warm with your favorite syrup.
Nutrition Facts : Calories 356 kcal, Carbohydrate 37 g, Protein 14 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 235 mg, Sodium 610 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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