Copycat IHOP Buttermilk Pancakes
A copycat of the classic IHOP buttermilk pancakes.
Ingredients
| 156.25 g | all-purpose flour, sifted | |
| 1 tsp | 5 ml | baking powder |
| 1 tsp | 5 ml | baking soda |
| 0.13 tsp | 0.7 ml | salt |
| 1 | large egg, beaten | |
| 300 g | buttermilk | |
| 2 tbsp | 30 ml | butter, melted |
| 3 tbsp | 45 ml | sugar |
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well-combined.
- In a medium bowl, combine the egg and buttermilk. Pour into the flour mixture and stir. Stir in the melted butter and sugar.
- Heat a griddle or large, nonstick skillet to medium heat. Coat with butter or nonstick cooking spray. (I prefer butter.)
- Drop 1/3 cup of batter onto the heated surface. Once the top begins to bubble, wait an additional 30 seconds or so, then flip and cook for an additional 1-2 minutes, until each side is golden brown.
- Repeat with the remaining batter, reapplying more butter or nonstick spray in between each pancake. You may need to decrease the heat to medium-low about halfway through.
- Serve with syrup or fresh fruit and enjoy!