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 PANCAKES (BEST PANCAKE RECIPE EVER!)
I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.
Provided by Roberts44
Categories Breakfast
Time 14m
Yield 8-10 Pancakes
Number Of Ingredients 8
Steps:
- Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- In a blender, or with mixer, combine all of the remaining ingredients until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
- When the edges appear to harden, flip the pancakes. They should be light brown.
- Cook on the other side for same amount of time, until light golden brown.
Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3
IHOP PANCAKES- COPYCAT
This recipe can be modified with whole wheat flour, fruit, or however you like your IHOP pancakes. Even make a Funny Face chocolat chip pancake for the kids
Provided by SJG3483
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat.
- Put all ingredients in a bowl and combine(mix) until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
- When the edges appear to harden, flip the pancakes (they should be light brown.).
Nutrition Facts : Calories 350.1, Fat 17.9, SaturatedFat 3.9, Cholesterol 57.2, Sodium 506.7, Carbohydrate 40.4, Fiber 0.8, Sugar 12.6, Protein 7.3
APPLE CRUMBLE PANCAKES
This is a recipe I worked on after having the Washington Apple Crisp pancakes from IHOP. I use a 1/2 cup ladle to pour out the batter and get five pancakes. You can freeze the leftover streusel topping.
Provided by Scarlett516
Categories Breakfast
Time 40m
Yield 4-6 pancakes
Number Of Ingredients 21
Steps:
- For the apples:.
- Melt butter in sauté pan over medium heat for 6-8 minutes or until light golden brown in color.
- Meanwhile, in a medium bowl, add together the apples, lemon, vanilla, sugar, and cinnamon. Mix well.
- When butter is ready, add apple mixture to the pan and cook, covered, for 5-10 minutes or until caramelized in color and softened.
- Keep warm on a burner on low setting.
- For the Streusel:.
- While the apples are cooking, prepare the streusel.
- Add all ingredients into a bowl.
- Blend with fork until crumbly.
- Place 2-4 tablespoons of mixture over top of the apple compote. Simmer, uncovered on stove while cooking pancakes.
- For the Pancakes:.
- In a medium bowl, whip egg.
- Add butter and milk and whip together.
- Add the dry ingredients.
- Mix well.
- Over medium heat, in a nonstick pan that has been buttered, place 1/4 cup batter.
- Cook until edges and top look dry and slightly bubbly, turn and cook for another few minutes until golden brown.
- Place pancakes on plate, top with apple compote and streusel topping.
Nutrition Facts : Calories 841.7, Fat 32.6, SaturatedFat 19.8, Cholesterol 135.6, Sodium 610.5, Carbohydrate 133.6, Fiber 6.7, Sugar 80.6, Protein 9.6
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