Ihop Pancakes Recipe 435

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IHOP BUTTERMILK PANCAKES



Ihop Buttermilk Pancakes image

I got this recipe years ago from CopyKat Creations website. These are the only pancakes made in my house. They are fabulous. NOTE: I do use the extra buttermilk for a thinner batter. These are light and fluffy.

Provided by children from A to Z

Categories     Breakfast

Time 30m

Yield 9 4-5inch pancakes

Number Of Ingredients 8

1 1/4 cups flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg, beaten slightly
1 1/2 cups buttermilk (1/8-1/4 c. more if needed to keep batter thinner)

Steps:

  • Place first 5 ingredients into a bowl, add buttermilk, oil and egg.
  • With a spoon mix all ingredients and beat until smooth.
  • Spray a griddle for frying pan with nonstick spray.
  • Heat pan or griddle to medium low heat.
  • Fry pancakes until small bubbles show on top before flipping pancakes.
  • If batter is too thick add a little more buttermilk.

Nutrition Facts : Calories 119.1, Fat 4.1, SaturatedFat 0.8, Cholesterol 22.3, Sodium 310.8, Carbohydrate 16.6, Fiber 0.5, Sugar 3.2, Protein 3.8

IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)



IHop Pancakes (Best Pancake Recipe Ever!) image

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

nonstick cooking spray
1 1/4 cups all-purpose flour
1 egg
1 1/2 cups buttermilk
3 tablespoons granulated sugar
1 1/2 teaspoons baking soda
1/4 cup cooking oil
1/2 teaspoon salt

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

IHOP PANCAKE RECIPE



IHOP Pancake Recipe image

Provided by insanelygood

Categories     Breakfast     Copycat Recipes

Time 30m

Number Of Ingredients 11

1 1/4 cups buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup white sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 dash of salt
1 egg
1 teaspoon lemon juice
1 tablespoon butter (or as needed)

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

MY-HOP PANCAKES



My-Hop Pancakes image

These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.

Provided by drewface

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h

Yield 8

Number Of Ingredients 11

1 ¼ cups buttermilk
¼ cup vegetable oil
½ teaspoon vanilla extract
¼ cup white sugar
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 dash salt
1 egg
1 teaspoon lemon juice
1 tablespoon butter, or as needed

Steps:

  • Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
  • In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
  • Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g

IHOP PANCAKES RECIPE - (4.3/5)



iHop Pancakes Recipe - (4.3/5) image

Provided by Harleygirl

Number Of Ingredients 8

1 1/4 cups flour
1 teaspoons baking powder
1 teaspoons baking soda
Pinch of salt
1 egg, beaten
1 1/4 cup buttermilk
2 tablespoons melted butter
1/4 cups sugar

Steps:

  • 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.

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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.
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