If you’re like me, you’ve probably had a craving for IHOP’s famous buttermilk pancakes. They’re fluffy, buttery, and delicious. However, not all of us have the luxury of living near an IHOP or don't have the time or budget to eat out often. That’s where this copycat recipe comes in. In this blog post, I'll be sharing my personal experience of making these delicious pancakes along with a detailed recipe and storage tips.
I’ve always been a fan of pancakes, but I never thought that I could make restaurant-quality pancakes at home until I discovered the copycat recipe for IHOP's buttermilk pancakes. Initially, I was skeptical about how they would turn out, but I decided to give it a try.
The first time I made them, I followed the recipe to the T, but I was disappointed with the outcome. The pancakes were dense and lacked flavor. However, I didn't give up and continued to experiment with the recipe. After a few tries, I finally perfected the recipe and was able to create the fluffy and buttery pancakes that I was craving.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 eggs, beaten
- 2 cups buttermilk
- ¼ cup unsalted butter, melted
- Non-stick cooking spray
How To Make Copycat IHOP Buttermilk Pancakes:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix eggs, buttermilk, and melted butter.
- Combine the wet and dry ingredients and whisk until smooth.
- Heat a non-stick pan or griddle over medium-high heat.
- Spray the pan with non-stick cooking spray.
- Using a ¼ cup measuring cup, scoop the pancake batter onto the pan.
- Cook the pancakes until bubbles form on the surface, and the edges start to dry out.
- Flip the pancakes and cook for an additional 1-2 minutes or until golden brown.
Tips for Perfect Pancakes:
- Use room temperature ingredients to prevent lumps in the batter.
- Let the batter rest for 5-10 minutes before cooking to allow the baking powder and baking soda to activate.
- Use a non-stick pan or griddle and make sure it's heated to the correct temperature before cooking.
- Use a ¼ cup measuring cup to ensure that the pancakes are the same size and cook evenly.
- Don't overmix the batter, as this can result in tough and dense pancakes.
- Top the pancakes with a pat of butter and maple syrup.
- Add fresh fruit, such as strawberries or bananas, for a burst of flavor.
- Sprinkle powdered sugar on top for a sweet touch.
- Serve with whipped cream for an indulgent treat.
- Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Use a sugar substitute, such as Stevia, instead of sugar.
- Replace the butter with unsweetened applesauce for a lower-fat option.
- Top the pancakes with fresh fruit instead of syrup for a healthier alternative.
Adjusting the Recipe:
- To make more or fewer pancakes, adjust the ingredient measurements accordingly.
- If you prefer thicker pancakes, use less buttermilk in the recipe.
- For thinner pancakes, use more buttermilk or add a splash of milk to the batter.
- If you want to make the pancakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
How to store it?
The best way to store leftover pancakes is to wrap them individually in plastic wrap and then place them in an airtight container. They can be stored in the fridge for up to 5 days.
How to refrigerate it?
If you’re planning to refrigerate the pancakes, you can place them in a freezer-safe bag or container and store them in the fridge for up to 2 weeks.
Can I substitute buttermilk with regular milk?
No, buttermilk is an essential ingredient in this recipe as it helps to create a fluffy texture and adds a tangy flavor to the pancakes.
Can I use margarine instead of butter?
No, margarine has a different composition than butter, which can affect the texture and flavor of the pancakes.
Can I add chocolate chips or blueberries to the pancake batter?
Yes, you can add any toppings of your choice to the pancake batter, such as chocolate chips, blueberries, or bananas.
In conclusion, this copycat recipe for IHOP's buttermilk pancakes is perfect for anyone who wants to enjoy restaurant-quality pancakes at home. The key to getting the perfect fluffy and buttery pancakes is to use buttermilk and melted butter in the recipe. Additionally, make sure to follow the cooking instructions carefully to avoid dense and flat pancakes. With this recipe, you'll be able to impress your family and friends with your pancake-making skills.