A stack of homemade copycat Ihop Buttermilk Pancakes with syrup on a plate.
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5 from 4 votes

IHOP Buttermilk Pancakes

You can recreate the IHOP buttermilk pancakes at home. 
Course Breakfast
Cuisine American
Keyword IHOP Recipes, Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 356
Author Stephanie Manley

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk plus 2 to 4 tablespoons if needed to thin the batter
  • 2 tablespoons vegetable oil plus more for the pan (or nonstick cooking spray)
  • 1 egg lightly beaten
  • Syrup, for serving

Instructions

  • Place the flour, baking powder, sugar, salt, and baking soda in a bowl; Whisk them to mix. Add the buttermilk, oil and egg. With a spoon, mix all ingredients and beat until smooth. If batter seems to be too thick while you’re cooking the pancakes, add a little more buttermilk and mix well. Heat a skillet or a griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray. 
  • Pour in batter until it spreads to the desired size. Let the batter start to show small bubbles on top before you turn the pancake over to finish cooking. Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray. The turner does not stick to the uncooked pancake batter when you are turning them. Cook the pancakes until golden on both sides. Serve warm with your favorite syrup. This recipe makes about nine 4" - 5" pancakes. Serve warm with your favorite syrup.

Video

Nutrition

Calories: 356kcal | Carbohydrates: 37g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 235mg | Sodium: 610mg | Potassium: 398mg | Fiber: 1g | Sugar: 7g | Vitamin A: 475IU | Calcium: 208mg | Iron: 3mg
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