Best Ihop Buttermilk Pancakes Recipes
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
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 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
TSR VERSION OF IHOP BUTTERMILK PANCAKES BY TODD WILBUR
From www.TopSecretRecipes.com. These are my favorite pancakes...so light and fluffy.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat a skillet over medium heat.
- Mix all of the ingredients til combined.
- Melt a little bit of butter in the pan.
- 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 golden brown.
- Cook the pancakes on the other side until they are also golden brown.
- Enjoy.
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