Perfect IHOP-Style Buttermilk Pancakes
Light, fluffy buttermilk pancakes just like IHOP makes them! These golden, tender pancakes are perfect for soaking up butter and maple syrup or customizing with your favorite toppings.
Servings 4
Calories 356kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons 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
- 1 egg lightly beaten
- syrup for serving
Instructions
- Place the flour, baking powder, sugar, salt, and baking soda in a bowl and whisk to combine. Add the buttermilk, oil, and egg and use a spoon to mix until smooth. If the batter seems too thick, add a little more buttermilk and mix well.
- Heat a skillet or griddle over medium-low heat and brush with a bit of oil. Pour the batter onto the skillet or griddle until it spreads to the desired size. When the pancakes begin to show tiny bubbles on top, flip them over and cook until golden brown on both sides.
- Serve warm with your favorite syrup.
Video
Recipe Tips
Pro Tips for Perfect Pancakes
- Don't overmix: A few lumps in the batter are good—they disappear during cooking
- Test your heat: Drop a few drops of water on the griddle—they should dance and sizzle but not immediately evaporate
- Be patient: Wait for bubbles to form and edges to dry before flipping
- Fresh ingredients matter: Check that your baking powder and baking soda aren't expired
- Warm your syrup: Microwave maple syrup for 15 seconds to enhance flavor and prevent cooling down your pancakes
- Make ahead: Mix dry ingredients the night before for quicker morning preparation
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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