Ihop Pancakes Best Pancake Recipe Ever
IHOP PANCAKE RECIPE
Steps:
- In a large bowl, combine the buttermilk, vegetable oil, and vanilla extract.
- Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix. Whisk the batter gently. Don't get rid of the lumps!
- In another bowl, combine the lemon juice and egg. Then add it to the batter. Refrigerate the batter for 30 minutes to an hour.
- Heat a large skillet over medium heat and smear with butter. Pour 1/3 cup of batter into the skillet.
- Let it cook for two minutes or until you see bubbles forming on the surface. Flip the pancake over with a spatula. Let the other side cook for 1 to 2 minutes.
- Repeat steps 6-10 until you cook all the batter.
- Drizzle with maple syrup and choose your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 194 cal
IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)
I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.
Provided by Roberts44
Categories Breakfast
Time 14m
Yield 8-10 Pancakes
Number Of Ingredients 8
Steps:
- Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- In a blender, or with mixer, combine all of the remaining ingredients until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
- When the edges appear to harden, flip the pancakes. They should be light brown.
- Cook on the other side for same amount of time, until light golden brown.
Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
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- 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.
WE TASTED EVERY IHOP PANCAKE AND HERE'S THE BEST ONE
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Estimated Reading Time 6 mins
- Original Pancakes. EC: message-editor%2F1486146220585-original-buttermilk. “It’s a classic,” I said. “It’s a good pancake,” said Alex. “This is the one I want to keep eating,” added Lauren.
- New York Cheesecake Pancakes. EC: message-editor%2F1486146230201-new-york-cheesecake. We were told that the New York Cheesecake pancakes had cheesecake bites baked into them, and though we couldn’t find them for a few bites (a recurring theme at IHOP, apparently), once we did, we were elated.
- Double Blueberry Pancakes. EC: message-editor%2F1486146242971-double-blueberry. “I like that there are actually blueberries,” noted Lauren, referencing the syrupy drizzle of blueberries that sat on top of this stack of pancakes.
- Raspberry White Chocolate Chip Pancakes. EC: message-editor%2F1486146177660-raspberry-white-chocolate-chip. It should be noted that by this point in the afternoon, we were reaching peak sugar high, and our reviews got increasingly cursory and, well, weird.
- Strawberry Banana Pancakes. EC: message-editor%2F1486146147089-strawberry-banana. The Strawberry Banana pancakes have banana slices cooked into the pancakes, which made them the moistest pancakes we tasted.
- Harvest Grain ‘N Nut Pancakes. EC: message-editor%2F1486146121102-harvest-grain. When we embarked on this quest, Alex, our resident IHOP aficionado, was stoked to eat these Harvest Grain ‘N Nut pancakes, calling them his favorite.
- Chocolate Chocolate Chip Pancakes. EC: message-editor%2F1486146093215-chocolate-chocolate-chip. “It looks like candy. I love candy,” said Lauren when the all-chocolate pancakes with chocolate chips were brought out onto the table.
- Rooty Tooty Fresh ‘N Fruity Pancakes. EC: message-editor%2F1486146059647-rooty-tooty. I was excited to try the Rooty Tooty Fresh ‘N Fruity pancakes, based on the name alone.
- Red Velvet Pancakes. EC: message-editor%2F1486146016959-red-velvet. The Red Velvet pancakes were more brown than red, which was actually fine because the Red Velvet pancakes were more chocolatey than the Chocolate Chocolate Chip pancakes.
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