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IHOP-style Buttermilk Pancakes

IHOP Style Buttermilk Pancakes

My kids absolutely love going to the International House of Pancakes (IHOP), but sometimes I just don’t feel like I have an extra $30 to spend on pancakes for the three of us. So one morning when they were begging me to take them to IHOP, I suggested we make try making their beloved buttermilk pancakes at home.

I found this recipe on food.com, altered it up a bit to my liking, and we have been happily making these light, fluffy buttermilk pancakes ever since … oh, sometimes we still go to IHOP just for the fun of it, but quite often we have our own little pancake festival at home. My daughter just ate five of them. Now I don’t make them quite as big as IHOP does, but five of these pancakes is quite a big breakfast!

IHOP Style Buttermilk Pancakes

IHOP-style Buttermilk Pancakes

They really do taste like IHOP pancakes, only healthier for you and so much easier on the pocketbook.

Makes about 8 – 10 light, fluffy pancakes

Adapted from this recipe on Food.com

  • 1 egg
  • 1 1/2 cups buttermilk
  • 2 Tablespoons melted butter
  • 1-2 teaspoons good quality vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 pinch salt
  • 1/8 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Directions:

  1. In a medium sized mixing bowl, beat the egg slightly, then stir in the buttermilk, butter, and vanilla.
  2. Add the dry ingredients and stir well until the batter is smooth.
  3. In a large flat pan with a cover, spray the pan with cooking spray and heat over medium heat till warmed.
  4. Reduce the heat to medium low and pour about 1/4 cup of batter for each pancake, leaving space between the cakes for the batter to expand. (These pancakes will puff up quite a bit, so I cover them and cook them on a lower heat in order to get them to cook all the way through.)
  5. Cover the pan for a minute or two, then check the brown-ness of the underside of the cakes.
  6. When they are golden brown, carefully flip the cakes (making sure you cut them apart first if they have “grown” together while cooking), cover the pan again, and cook until the other half is golden brown.
  7. If you don’t have hungry pancake eaters circling you by now, set the cooked pancakes on a warmed plate and cover with a towel to keep them warm while you finish cooking the rest of the cakes.
  8. Serve warm with your favorite syrup.

IHOP Style Buttermilk Pancakes

This recipe was shared at Everyday Mom’s Meals and Thursday’s Treasures.

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6 responses

  1. I always prefer homemade pancakes. These look lovely.

    January 22, 2012 at 12:58 pm

  2. My son loves IHOP, but they have gotten a little pricey. These will be perfect! Thanks for sharing at Church Supper. Have a blessed week and see you again next Sunday!

    January 22, 2012 at 4:42 pm

  3. thanks for the recipe. Can’t wait to try it.

    January 22, 2012 at 6:40 pm

  4. These look amazing! I’m not a huge pancake fan, but my son is absolutely wild about them. I’ll have to try these out on him :-)

    PS. Saw this recipe on Recipes for My Boys linky party :-)

    January 26, 2012 at 6:35 pm

    • Ann

      Thank you Justine. I loved pancakes a lot when I was younger, but I don’t eat them much myself anymore. I make them for the kids a LOT, though.

      January 28, 2012 at 6:00 pm

  5. Pingback: » Chipotle Black Bean Quesadillas with Avocado Cream Sumptuous Spoonfuls

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