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IHOP Original Buttermilk Pancakes
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together 1 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a separate bowl, beat 1 egg and then stir in 1 1/4 cups of buttermilk and 1/4 cup of vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It's okay if the batter is a little lumpy.
- Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, greasing the griddle as needed.
- Serve the pancakes warm with butter and maple syrup. Enjoy!
IHOP's Original Buttermilk Pancakes have been a beloved breakfast staple since the first International House of Pancakes opened in 1958. These fluffy, golden-brown pancakes are made from a secret recipe that has been perfected over the years. The buttermilk in the batter gives them a tangy flavor and light, airy texture that sets them apart from other pancakes. IHOP's skilled chefs carefully pour the batter onto a hot griddle, ensuring each pancake is cooked to perfection. Served with a dollop of butter and a generous pour of maple syrup, these pancakes have become an iconic dish in American breakfast culture. Today, the best version of this dish can still be found at IHOP restaurants across the country, where they continue to delight pancake enthusiasts with their classic recipe.
30 min
4
250 calories
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