Original Buttermilk Pancakes from IHOP feature fluffy, golden layers made with rich buttermilk and classic vanilla, topped with a melting pat of butter and drizzled with warm maple syrup for a deliciously soft and sweet breakfast experience.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Ladle
- Nonstick skillet or griddle
- Spatula
- Plate
- Butter knife
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- Butter (for topping)
- Maple syrup (for serving)
Buttermilk plays a crucial role in achieving the fluffy texture and tangy flavor that define the Original Buttermilk Pancakes from IHOP. Using fresh baking powder and baking soda ensures the pancakes rise properly, creating light, airy layers. Melted unsalted butter added to the batter enhances richness without overpowering the subtle vanilla extract. You should measure your ingredients accurately to maintain the perfect balance of sweetness, fluffiness, and moistness. The Original Buttermilk Pancakes from IHOP copycat menu captures this ideal combination, delivering a soft, golden breakfast delight with a classic maple syrup finish.
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and whisk just until combined; do not overmix (batter may be slightly lumpy).
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease skillet if needed.
- Pour batter using a ladle onto skillet, forming pancakes.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip pancakes with a spatula; cook another 1–2 minutes, until golden and cooked through.
- Transfer pancakes to a plate.
- Top with a pat of butter.
- Serve with warm maple syrup.
Substitution
Original Buttermilk Pancakes from IHOP copycat menu recreate the restaurant's signature fluffy texture and rich flavor using buttermilk and vanilla. If buttermilk is unavailable, you can substitute it by adding 1 tablespoon of lemon juice or white vinegar to 2 cups of milk and letting it sit for 5 minutes before use. Use unsalted butter melted gently to avoid altering the batter temperature. Cooking on a nonstick skillet or griddle over medium heat prevents burning and ensures even cooking. Remember to flip the pancakes when bubbles start to form and the edges look set for perfect thickness and fluffiness.
Tips
Make sure to measure ingredients accurately to maintain the proper balance for fluffy pancakes. Avoid overmixing the batter, as this can result in tough, dense pancakes instead of light and airy layers. Use a nonstick skillet or griddle heated to medium to ensure even cooking and easy flipping with your spatula. You will achieve the best flavor when serving immediately with butter and warm maple syrup.
Nutritions
Original Buttermilk Pancakes from IHOP provide a balanced mix of carbohydrates, protein, and fats, primarily derived from all-purpose flour, eggs, and butter. The buttermilk adds a slight tang and contributes calcium, while the baking powder and baking soda help create light, fluffy layers by incorporating air. Each serving topped with butter and maple syrup increases calorie intake due to added saturated fats and sugars, making it an energy-dense meal. Your breakfast can be both satisfying and indulgent while offering essential nutrients like protein and calcium.
Storage
Store leftover buttermilk pancakes in an airtight container or wrap them tightly with plastic wrap to maintain freshness. Refrigerate pancakes promptly, and consume within 2-3 days to ensure optimal taste and texture. When reheating, use a microwave or toaster oven to gently warm your pancakes without compromising their fluffy layers.
Variation or Alternatives
You can substitute buttermilk with a mixture of milk and lemon juice or vinegar for a similar tangy flavor if buttermilk is unavailable. Adding blueberries or chocolate chips to the batter before cooking introduces a fruity or sweet variation that complements the vanilla base. For a fluffier texture, separate the egg whites from yolks, whisk the whites to soft peaks, and fold them gently into the batter. Consider cooking pancakes on a cast-iron skillet to achieve a crispier edge while maintaining a tender interior.
Allergies
Original Buttermilk Pancakes from IHOP contain common allergens such as wheat (from all-purpose flour), dairy (from buttermilk and butter), and eggs. Individuals with allergies to gluten, lactose intolerance, or egg sensitivity should exercise caution or consider suitable alternatives. Your safety is paramount, so always verify ingredient lists and consult with a healthcare professional if you have food allergies.
Why this recipe?
Original Buttermilk Pancakes from IHOP are beloved for their fluffy texture and rich, tangy flavor, crafted from a buttermilk-based batter that enhances moisture and tenderness. The perfect balance of sweetness and slight tang provides a unique taste experience that stands out from regular pancakes. Your attempt to create a copycat recipe allows you to capture the essence of IHOP's signature dish, tailoring ingredients to achieve the ideal consistency and flavor profile in your own kitchen. Mastering this recipe offers a rewarding opportunity to enjoy restaurant-quality pancakes anytime while impressing family and friends.