I got a new cookbook the other day called,"America's Most Wanted Recipes." It's written by Ron Douglas. I found a ton of recipes I want to try...and have already made several.
This pancake recipe is one of them.
They were sweet, light and fluffy...just like a good pancake should be!
IHOP pancakes
1 1/4 c. flour
1 tsp. baking powder
1 tsp. Baking soda
pinch of salt
1 egg, beaten
1 1/4 c. buttermilk
2 Tbsp. melted butter
1/4 c. sugar
Stir together the flour, baking soda, baking powder,and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar. Fry on a greased griddle. Serves 4.
Sounds like a great recipe! What a fun book to have on the shelf in your kitchen. :-)
ReplyDeleteOh I had IHop once, it was to die for. Cannot wai to try these.
ReplyDeleteThey look good! I always say to my husband when we go to IHOP, "My pancakes aren't this good. What do they do to them?" I'm excited to try them! Thanks for sharing.
ReplyDeleteThese pancakes look amazing! Nice and fluffy, great texture!
ReplyDeleteok! these are amazing!! i used self rising flour instead of the first 3 ingredients), and added about a tablespoon of vanilla... we just ate two batches! DELICIOUS!
ReplyDeleteThank u I was wanting to do that but wasn't sure if they b the same
DeleteWow, these are delicious, I made these this morning and we loved them. They do taste like Ihop pancakes :) thanks for the recipe.
ReplyDeleteJust tried these with some friends - they come out really well - definitely better than the betty crocker mixes! We ended up adding some milk and vanilla to them and had them with blueberry sauce and butter & maple syrup :D
ReplyDeleteI can't recommend this recipe enough!
I am so making these. My son loves IHOP pancakes.
ReplyDeleteWondering do you have to use Buttermilk? Would just plain milk work or do you thing it would alter the pancake flavor/texture?
ReplyDeleteJust add a little lemon juice to your regular milk and stir, instant butter milk
DeleteMade breakfast for dinner tonight and I decided to make these pancakes. Well lets say they were very good and will defiantly be making these again!
ReplyDeleteThanks for the great recipe.
Putting your favorite preserves (1tbs) per half cup of syrup in the microwaves makes syrup better than ihops! :)
ReplyDelete-http://fashionhauties.blogspot.com/
OUR NEW FAVORITE PANCAKES!!! SO GOOD!
ReplyDeleteI have made them without Buttermilk and don't think they turn out as well. So, I would definitely use the buttermilk.
ReplyDeleteTo Anonymous - You need the acidity to interact with the baking soda to create the fluffy texture of these pancakes. If you don't have buttermilk on hand, you can use regular milk and add about 1 tablespoon of vinegar per cup of milk, so for this recipe, you would add about 1 tablespoon plus just under 1 teaspoon of vinegar to the milk. Let it stand for about 5 minutes for the vinegar to interact with the milk. Voila! Instant buttermilk!
ReplyDeleteThank u! I wondered about the significance of the vinegar and baking soda...u took me back to grammer school with the volcano! Now it all makes sense :) Thanks.
DeleteYES this is the recipe I have been looking for!!! Can't wait to try it with Land o Lakes butter vs. The maragine. I know it will make them even better!!!
By the way this is another Anonymous person but my name is Missy!
Very very good! My new pancake recipe:) Thank you for sharing.
ReplyDeleteJust wanted to say I made these for our weekly breakfast for dinner and they were awesome! I blogged about it here: http://millerfamilyorganizer.blogspot.com/2012/04/copycat-ihop-pancakes.html
ReplyDeleteThanks so much, this will definitely be a regular recipe in our house!
We made these this morning with a touch of vanilla extract and they were FABULOUS!!!!!! Thanks for posting. Much appreciated!
ReplyDeleteLuLu
If you really want them to look like real Ihop pancakes make them without using grease on the pan! that way the will have an even brown color on them!
ReplyDeleteOk just made these and my husband said "I don't really like pancakes but that was the best effin pancake I ever had!" being from a Bisquick family, I have only made instant pancakes, these were far superior!!
ReplyDeleteOMG!! I have been looking for this recipe forever!! THANK YOU!!!
ReplyDeleteI tried these today and used the vinegar + milk trick to make my buttermilk. I have NEVER made good pancakes before, and these were to die for!! ;-) turned out amazing!
ReplyDeleteSounds like your getting really good reviews, I'll have to try em. I wish iHop still had their griddle cake pancakes on their menu, I'd love that recipe too.
ReplyDeleteUuggghh! I love looove pancakes....but they are my arch enemy! I have tried soo many recipes..and i always screw up somewhere..dont know where or how. But they never end up delicious or fluffy..lol..dammit jim! Hahaha...
ReplyDeleteI sub'd light brown sugar for the white sugar ( per my honeys request lol) and added vanilla extract. These are amazing!!
ReplyDeletei am so uber excited. i actually just got a coupon for ihop and have been craving their pancakes this entire week! i want to make these tomorrow for breaky! thanks so much for sharing! xo
ReplyDeletei am too excited to try these! thanks for posting! xo
ReplyDeleteThis is making my mouth water! I love pancakes...thanks for sharing your little find!!
ReplyDeleteLooks fantastic Laurie!
ReplyDeleteTomorrows breakfast?! :)
Im your newest follower (purehunnybee)
Come for a visit!
I love your blog...so cute!
Deborah :)
Thanks for sharing the recipe! These were a hit! They reminded me of those yummy pancakes you get at any cafe in the middle of the night after a night out!
ReplyDeleteI made these tonight since the comments were so good. I accidentally put too much sugar but removed as much as possible. These were awesome! My 4 year old ate a whole one!
ReplyDeleteFound this recipe on pinterest and just had to say that pancakes can't get any better than this they are delicious and melt in your mouth! I didn't have enough buttermilk so I did the milk and vinegar trick and I added a little bit of vanilla
ReplyDeleteWhat an absolutely darling blog! Found my way here via Pinterest. All the best to you.
ReplyDeleteAMAZING pancake. I've been eating swill up to now. I added a little vanilla, too.
ReplyDeleteYou have a beautiful photo!
ReplyDeleteDoes it matter what kind of flour?
ReplyDeleteVery yummy pancakes!
ReplyDeleteThese were delicious!! I topped mine with some caramel syrup.. I also didn't have butter milk so I substituted 1 cup milk with 1 tbs of vinegar
ReplyDeleteMade these for breakfast this morning - best homemade pancakes ever! Thanks so much for sharing!
ReplyDeleteThis is my go-to recipe for pancakes. I won't use anything else. Thanks for posting it. We love it!
ReplyDeleteI just made these but didn't have the buttermilk and didn't have time to make my own. They are so delicious and I can't wait t make them with buttermilk. Great recipe.
ReplyDeleteLast night, my son (whose 18th birthday is today) had IHOP pancakes for dinner. He asked me if I could reproduce them. All things breakfast are his favorites, so I had planned to make him a "bacon bowl" with scrambled eggs and potatoes this morning. The bacon bowl, which I thought would be the highlight of his birthday breakfast,turned into a "bacon place mat" was a bit disappointing (to me). These pancakes, served on the side were the big hit. They are almost identical to IHOP's and incredibly fluffy and flavorful. If it weren't for the copycat Red Lobster biscuits I use it for, I would have thrown my box of Bisquick away. I won't be needing it for pancakes any longer. Thanks for sharing this recipe.
ReplyDeleteI just tried this. It was amazing! I didn't have buttermilk on hand so I did what Rhoda suggested about making my own (1 cup milk:1 tbsp vinegar) and it worked beautifully!
ReplyDeleteI've never had IHOP before (we don't have them where I live in Canada) so now I know what my friends in the states are talking about. Thank you!
I didn't have buttermilk so used Half & Half instead and these were A-M-A-Z-I-N-G!!!!!!!!!! Great recipe!!
ReplyDeleteYum!
ReplyDeleteYou can also take a cup of milk and a tablespoon of white vineagr, let it sit for 5 minutes and voila! Buttermilk! I learned this from Paula Dean! Works like a charm :)
ReplyDeleteI tried these and they came out too thin and nothing like an I hop or even bisquick pancake! Please help!!! I did exactly what the recipe asked for! The batter was too watery...
ReplyDeleteMade a double batch. Creamed the melted butter and sugar. Made butter milk by adding about 4 tbsp white and apple vinegar to the doubled milk. Added fresh nutmeg (1 tsp) and vanilla. Used 1 tbsp for both baking and soda, and the batter was thick and light. Super tasty.
ReplyDeleteJust made a double batch. Creamed melted butter with sugar. Added fresh nutmeg and vanilla too. Increased baking powder and soda to 1 TBSP each. The batter was thick but light. Very ihopish! Ps. Made my buttermilk from milk by adding 4 tbsp of white and apple vinegar and let it sit while you gather ingredients to improve flavor.
ReplyDeleteThank you for sharing. I will have several family members in town this weekend and I must try this recipe. Thank you for sharing.
ReplyDelete{{HUGS}}
Kisa
I just made these this morning and by far the best pancake recipe ever. We even made cracker barrels' recipe at the same time and they weren't as good. These are AWESOME!
ReplyDeleteDo you have to use regular milk? We drink Almond milk.
ReplyDeleteMade these last night for dinner, they were delicious! My middle daughter who loves IHOP told me they tasted just like their pancakes. Thanks for sharing the recipe.
ReplyDeleteOk now that I have read all the comments I am going to try out this recipe this morning. Thanks to everyone for adding their own comments. Very helpful for a "newby" cook. I will post again after the trial of pancakes. I have a great pancake tester, my husband.
ReplyDeleteCaro, UK
ReplyDeleteOver here in the UK we aren't lucky enough to have Ihop, so I only get really great pancakes when i'm state side.
Can't wait to try your recipe, now all i need to find is a UK supplier of Aunt Jemmima's maple syrup.
I made these pancakes today and they did not taste like IHOP pancakes. It made me very sad. And when I cut into them they did not look like the picture. But they were good pancakes they just did not taste like IHOP pancakes.
ReplyDeleteJust made these for my son.....AWESOME!!! Best pancakes I've ever made!! Light and fluffy!! Super simple too!!
ReplyDeletePancakes were tasty but I don't think they taste like IHOP ones...they were mostly just sweet
ReplyDeleteMade these tonight and they are wonderful! Maybe not QUITE as good as IHOP but by far the best homemade pancakes I have ever made and I have tried tons of recipes. Thanks! I made them exactly as the recipe said.
ReplyDeleteJust an idea. I made these again for brunch today and instead of adding the entire egg to the buttermilk I added just the egg yolk. I kept the egg white separate and whipped it up until it formed some peaks. I then folded the whipped egg whites into the batter at the very end. I do think the pancakes turned out lighter this way! Maybe someone else can give it a try and see if it works for them, too.
ReplyDeleteGreat, simple for Grandkids to make with me. Each one turned out perfectly browned. Will use from now on.
ReplyDeleteWhat did you think of the cookbook itself, sounds like one I might want to get?
ReplyDeleteExcellent!!!! and I have tried many recipes... added 1tsp vanilla. Let the batter rest while heating up the griddle. I knew by the boys reaction that this recipe is a Keeper!!!!!!
ReplyDeleteI've never been to IHOP (gasp!) lol but these do look good. I'll be trying them tomorrow :-)
ReplyDeleteThis is funny. I "liked" this recipe, and after reading your comments I realized I have that cookbook. Thank you. I will have to go through it again.
ReplyDeleteI've always made Bisquick pancakes; never made them from scratch! I fixed these pancakes this morning for breakfast and they were absolutely delicious! Light, fluffy and flavorful! From now on, THIS will be my pancake recipe! Thanks for sharing!
ReplyDeleteI never had Ihop either ~ these are SO GOOD making them for the second time in a week!
ReplyDeleteI just finished eating these pancakes. Normally I don't like pancakes because they sit in my stomach like a brick. I have to tell you these are the most incredible pancakes I have ever made. Thank you changing my mind.
ReplyDeleteI made these pancakes today and they were a hit! I will definitely use this recipe again. Thanks for sharing!
ReplyDeleteThese were the most amazingly delicious pancakes I have ever ate. I did add a tsp. of vanilla but other then that I followed the recipe completely. I have made several other recipes off of pinterest and these just ROCK!!!!!
ReplyDeleteI made these this morning for my family. THEY ARE AWESOME! I only changed the recipe a little...I sifted together the flour, baking powder, baking soda and salt. Definitely a 'keeper'! Thanks so much!
ReplyDeleteThis recipe is a winner and a keeper. I didn't change anything for the first try (and they were great) but will let my imagination work next time.
ReplyDeleteAll five of my boys ate up every bite! It's a rare occasion when that happens! Thanks for the recipe.
ReplyDeleteMade these this morning using self-rising flour instead of the first three ingredients and they were delicious!!!
ReplyDeleteI do not like pancakes and I don't know how to cook but I tried for my family. First time making something not from the box. Lol. I added a little vanilla. They were delicious and easy to make. Ive been inspired. Thank you.
ReplyDeleteFirst time trying, pinned awhile ago. In honor of national pancake day thought I would make for dinner. Doubled the recipe and added vanilla and as everyone else posted everyone loved them. I could eat without the syrup since they were sweet enough for me.
ReplyDeleteTried this recipe and I was very disappointed it tasted nothing like IHOP pancakes I did everything perfect but to me it tasted like box pancakes and that's because I was very excited to try this out
ReplyDeleteI love pancakes! =)
ReplyDeleteJust tried it...both my sons loved it (age 5 and 1 year) and so did my hubby and I. Delicious :)
ReplyDeleteHello!!! I´m so happy with this recipe!! Thank you very much!!
ReplyDeleteBut, can you tell me, wich is the size of a cup? I´m trying to do it perfect!
Thanks a lot!
Rita
I hate to be the downer here, but I didn't really care for these. I felt like they were spongy and all I tasted was egg. They reminded me of french toast, which I don't like. I would deffinately add a little vanilla to add some flavor.
ReplyDeleteThese were really, really good. I also added 1 teaspoon of vanilla.
ReplyDeleteThese were wonderful. Always have used packaged pancake mixes. Never happy with results. This recipe is a keeper and easy. Thanks!
ReplyDeleteBest pancakes ever!!!!
ReplyDeleteYou need to re-name these "Better Than IHOP Pancakes" This is my go-to pancake recipe now forever!
ReplyDeleteI really love the taste of these pancakes, they are great. My only problem is that my pancakes came out very thin. What am I doing wrong? Michele
ReplyDeleteI will be trying these! Looks awesome!
ReplyDeleteI've been using a very similar recipe for about 7 years now. If you don't have buttermilk, you can use whey, sour milk (from raw milk - not pasteurized milk), or make your own sour milk (1 Tbsp vinegar or lemon juice in 1 cup milk; let it sit for 5 minutes). These alternatives are thinner than cultured buttermilk, so use less or add a bit more flour. Also, if your pancakes are thinner than you'd like, add some more flour or cook over a slightly hotter flame. If they're too thick, use less flour or a bit more milk. Whole wheat flour will make them thicker too and heartier. I sometimes add wheat germ or ground flax seed for extra nutrients.
ReplyDeleteVery good recipe, made them this morning with an easy blueberry syrup ( maple syrup simmered for 5 minutes with fresh blueberries, add a bit of butter at the end). A hit!
ReplyDeleteI'm going to go make these right now: )Can't wait to see how they turn out.
ReplyDeleteI have made these pancakes about 5 or 6 times now and I love them! My family loves them! My 3 year old had 8 pancakes this morning!!! So easy and so much better than anything from a box!!! I used self rising flour instead of all purpose. I have added fresh strawberries and other fruit as wwell. They are wonderful!!!
ReplyDeleteI made these yesterday for breakfast and my family loved them. I took the other's advice and added vanilla. Also, used self rising flour. Better than IHOP!!!
ReplyDeleteDanielle
I just made these. Normally, my daughter and I each have two pancakes. She had three, I had...er...five. They are fantastic. I used corn oil in place of the butter, simply because I'm nearly out of butter, and they still came out great. I do have to watch them very carefully while cooking, because there is a lot more sugar in them than in the recipe I've been using, so they can get too brown very quickly. I am going to try making a mix of this recipe, using buttermilk powder and all the dry ingredients. Delicious!
ReplyDeleteThese are the best! I am not much of a breakfast person but my family loves pancakes. This is the first recipe that I haven't had a "flop" to toss out. Each pancake is perfect and tastes great! Thanks for the recipe.
ReplyDeleteWill try these tomorrow! Never have luck making them from scratch..stay tuned!
ReplyDeleteThanks for sharing this recipe. All 3 kids LOVED them, if I liked pancakes, I'm sure I would have too!
ReplyDeleteThe secret to our (I work for IHOP) is to not beat all the lumps out of the batter. "Lumps are good" is our motto. And we don't use grease on the pan just a well seasoned griddle.
ReplyDeleteJust found you via pinterest. Newest follower here. Thanks so much for the recipe. Can't wait to try it. My son is a pancake maniac.
ReplyDeleteMade these pancakes this morning. They were wonderful!
ReplyDeleteMy VERY picky eater loved these this morning!! These are the best! Thanks for sharing
ReplyDeleteSift the dry ingredients !!! and really whisk the buttermilk n egg !!! and buy buttermilk, dont substitute !!! You will have Killer fluffy pancakes :)
ReplyDeleteI made these today and the seemed waaay too thick! couldn't pour them and they just didn't seem to cook correctly (ie: didn't bubble on top, etc). what did I do wrong??
ReplyDeleteI made these this morning and yes the batter was thick, but that's the way I like it. Mine didn't bubble on the surface either, but doesn't really matter. I didn't have butter milk so I used regular milk with vinegar. I thought they were great and will use this recipe from now on. The only thing I will change is the amount of sugar. While 1/4c doesn't sound like a lot, they were a little on the sweet side, especially after the maple syrup. Great recipe! Thanks
ReplyDeleteI add a little bit more milk to make them pour more easily and they are absolutely amazing! I live in europe right now and all my friends here are in love with them!
ReplyDeleteI love ur blog and thanks 4 the recipe and all the comments. Does any1 have any idea how to make IHOPS international passport pancakes? They r my favorite pancake in the whole world! The texture and taste is between a crepe and a thin pancake (4 any1 who has never tasted 1)
ReplyDeleteThank-You if any1 can help me.
Another devotee! These pancakes will now be our go-to recipe. Loved them and they turned out perfectly first try! Thanks for posting!
ReplyDeleteThese are the best... I made waffles and added just a pinch of vanilla flavor.... Also did waffles and banana Ice cream sandwiches...... Awesome!!!! I will never again buy already made mix.
ReplyDeleteMade these with King Arthur Whole wheat flour.. and brown sugar they were great!!!
ReplyDeleteThe above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.
ReplyDeletePancake recipe
I usually don't leave comments but................OMG! delicious, the best I have ever had or made. Thanks for sharing
ReplyDeleteWhat can be used as alternative to eggs as I am veg.
ReplyDeleteWe're hooked!! :) This is the only pancake recipe I use now. I add a teaspoon of vanilla too....yum! I just noticed you're from northern MN! My Mom grew up in the Warroad area and her family is all still there....we love it up there! :)
ReplyDeleteThese were delicious! I won't be going to IHOP any time soon!
ReplyDeleteThese are so good. I don't have buttermilk on hand so 1tablespoon of vinegar mixed into the milk is what I do and it works just the same. I ha e also added a teaspoon of vanilla to the mix.
ReplyDeleteI just made these for dinner tonight. AMAZING!!!!
ReplyDeleteWe added fresh picked black raspberries and they were INCREDIBLE!! Thanks for sharing this recipe ... this is perfection.
I made them thing morning. By far the best. Big difference than box mix. I will never take the easy way out; Outstanding!
ReplyDeleteI am making these for breakfast right now. The batter is very runny and the pancakes are turning out very thin. I won't be making these again.
ReplyDeleteTo make them truly like IHOP pancakes, don't grease the griddle. I worked at IHOP and we did not grease the surface before cooking. Just drop and go!
ReplyDeleteIf you don't have buttermilk, just add a couple tablespoons white vinegar to your milk and let it curdle....viola instant buttermilk!.....I have tried this recipe both ways, and you can't tell the difference! I also add 2 extra tablespoons of butter to the batter!! My boys absolutely love them...we are all IHOP fans and these are better :)
ReplyDeleteMade this recipe last weekend and again this weekend to use up buttermilk-I made last batch with larger pancakes and roll up with bacon or sausage in the middle (like a burrito) and great for on the way to work breakfast (I live by myself so happy to have leftovers!)
ReplyDeleteMine were tasty and spongy on the inside, but the outside was still a bit hard, such that the syrup runs off and doesn't soak into the pancake? Am I cooking them too hot (350) or too long or both? I didn't get the customary bubbles, so I'm wondering if I did something wrong.
ReplyDeleteI cook mine on the griddle at 300. Make sure to flip them once you see the bubbles.
DeleteI made these pancakes this morning for my son. We loved them!! I will never go back to making box pancake mix again! This receipe will always stay handy. Thank you!
ReplyDeleteLisa L
Can I use can milk (Carnation) with the vinegar?
ReplyDeleteLove this recipe! I love not having to use a mix!
ReplyDeleteThanks
Katie
godslittlegrace.blogspot.com
This is the best pancake recipe. So moist and fluffy. A family favorite. Plus they freeze great which makes for a quick breakfast in the morning!
ReplyDeleteHi
ReplyDeleteI am from Australia and we don't have IHOP here, but they look great.
Could I make the batter the night before and cook in the morning?
Many Thanks
1 word - DELICIOUSNESS!!!! I substituted self-rising flour for the (flour+baking soda+baking powder) and added a teaspoon of vanilla!!! Topped it off with fresh fruit and whipped cream!!! My kids beg for these every day! It's our special Friday breakfast treat!
ReplyDeleteI made these this morning & they were excellent! Thanks for the recipe. We will be using this one again.
ReplyDeleteHugs,
Samantha
Made these this morning. The whole family loved them. I'm not gonna say they tasted just like IHOP ..... But they were delicious!! Then again, there is no buttermilk here in Mexico so I had to do the milk with vinegar substitute, and they were very good. Thanks for the recipe!
ReplyDeleteIt has been years since I have been to ihop so I can't say if they taste like ihop but I will say that this is the best pancakes ever!! At first I thought I wasn't going to like it because of the sugar. When I tasted it before I put syrup on it I didn't really like it cuz of the sweetness. But when I added syrup it just tasted awesome! It was soft and delicious.
ReplyDeleteMake this recipe today, except that I used milk instead of buttermilk ,it worked out great :) definitely making these again
ReplyDeleteThese are do good. I have made these several times for my crew. They never get tired of them. Thx for sharing.
ReplyDeleteHey just did this recipe for my boyfriend. He is home visiting for Christmas while on leave from the navy. He enjoyed every bit of the pancakes he didn't even use syrup. I love him so much & I did add a little of tablespoon of vanilla. I love this recipe.
ReplyDeleteDo these pancakes freeze well?
ReplyDeleteI'm sitting here enjoying these pancakes as I type. Their flavor does bear some resemblance to pancakes at IHop. They are very tasty and very light despite the relative thickness of the batter. Like some of the other commenters, I opted to sift the dry ingredients. I read that one person separated the egg and beat the white to fluffiness before folding it in to the batter. I think I'll try that next time. Like another commenter noted, the pancakes browned up much quicker, so I would definitely recommend lowering the heat more than what you might be accustomed to. All in all I would give these pancakes two very enthusiastic thumbs up! I will be making up a generous batch of the dry ingredients to keep in the pantry for Sunday morning pancakes!
ReplyDeleteThese are great I used almond milk not buttermilk
ReplyDeleteThey are tasty fluffy oh and fresh blueberries delish!!!
FINALLY! This is the perfect pancake recipe to satisfy my IHOP cravings. BUT there are a couple extra tips I have painstakingly learned/researched that you need to do with this recipe. My problem was that I couldn't get the second side of the pancake to brown. It would be super light or splotchy or would burn if I tried to cook longer.
ReplyDelete1. You need to use buttermilk - don't do any of those buttermilk alternatives. And I've tried using vanilla per some comments and I hated it.
2. Don't stir the batter until smooth - there should be lumps. You can Google what it should look like.
3. Let the batter rest 5-10 minutes after you've stirred everything
4. I needed to use a lower heat - a 4 on my stove dial
5. Don't grease your pan. I found that tip somewhere and it's made all the difference. Now my pancakes are brown and the same texture on both sides.
6. The key to get them brown like IHOP (instead of just golden) is wait until you see a little bit of steam coming off the pan. Don't worry, they haven't burned.
Love the pancakes. Best recipe I have tried yet. I did add a little Vanilla and a little cinnamon for the heck of it. Got the ok for more from the men of the house. Thanks, Thanks for the recipe.
ReplyDeleteAbsolutely excellent! I think these are better than IHOP's. I also added cinnamon and vanilla, and made my buttermilk from milk and lemon juice. One of my roommates, who always eats half a plate of food and then eats the other half later, ate two servings all at once! That's a great indication of how good these pancakes are.
ReplyDeleteThese are amazing! I used gluten free flour and even made our own buttermilk. My kids chowed down on these! I don't remember what IHOP pancakes taste like, but if they are anything like these, I get why the place is so popular. No syrup needed on this. Just grab and go!
ReplyDeleteMy pancakes consistently turn out wonderfully with this recipe. I have made them at least four times now. They freeze very well. I add vanilla and whipping cream to thin out the batter to my liking. Perfect every time. My first batch turned out too dark, but still tasted great. Just cook them on lower heat to get that nice golden brown color. I will delete all the other pancake recipes I have pinned. This is the only one for me.
ReplyDeleteAgreed.
DeleteNo other pancake recipes are needed
The buttermilk is necessary in this recipe! If you don't have buttermilk, add 1 T. of lemon juice (an actual lemon or the bottled kind both work) to each cup of milk. Let it sit for a few minutes before adding to the other ingredients. Buttermilk makes the pancakes fluffier and lighter. For those adding vanilla, adding a little bit of cinnamon with the vanilla is good too.
ReplyDeleteI use a similar recipe (3/4 cup milk w/1 T. vinegar, 1 cup flour, 2 T. Sugar & 1 tsp. vanilla) Can't say for sure it is IHOPS recipe but I can tell you they are great. One thing you should do is let the batter sit for 10 minutes. You will see bubbles on top which makes them fluffy.
ReplyDeleteWhat would be the best tempurature to cook them at?
ReplyDeleteYes! Yes! Yes! I ate 5 of them (the first 2 were taste testing) i love simple and good! thank you!
ReplyDeleteI made these wonderful pancakes today and they were EVERYTHING!!!!!!! My search for the perfect pancake has FINALLY ended... listen, I’m a hard critic when it comes to a great cake and this recipe delivered
ReplyDeleteI’m sooooo happy like seriously very happy
Now if I can settle on a perfect French Toast recipe
Recipe bookmarked. Will try it in tomorrow's breakfast.
ReplyDeleteThis has been my "go to" pancake recipe for a few years now. I double the recipe and put the dry ingredients in a quart sized slider zip lock, make labels with the wet ingredients (also doubled) and attach the label with instructions to the bag. I make about 10 bags at a time. Then I can grab a couple of bags when the whole family is home for breakfast and it saves me time. If your family is not big, don't double, and if there's only a couple of people, halve the recipe in the bag.
ReplyDeleteLove these pancakes. I made several extras and am Experimenting. I put about 9 on cookie sheet to cool then put in freezer. Will put in baggies this afternoon. Still waiting to get roommates thoughts. Have on hand for quick mornings and travel. Save money. Suffice to say, one of my favorite people isJack Bennie(Jack Benny). You have to be of certain age to understand that statement. If you don’t understand, google JackBenney, comedian.
ReplyDeleteToo damn sweet. Omit the sugar because when you add the maple syrup they would be too sweet otherwise.
ReplyDelete