Ihopbuttermilkpancakes Recipes

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

Ingredients

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

BUTTERMILK PANCAKES (IHOP STYLE)

Buttermilk Pancakes (Ihop Style) image

This recipe is originally from Top Secret Recipes. I have modified it a little and while IHOP Buttermilk Pancakes are great, these are actually a little bit BETTER!

Provided by Gabe6309

Categories Breakfast

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups flour
1/4 cup sugar
1 tablespoon baking powder (Heaping)
1 teaspoon baking soda
1 egg
1/4 cup oil
1 1/4 cups buttermilk (or as needed)

Steps:

Combine flour, sugar, baking powder, baking soda in a bowl. Mix together well. Add egg (beaten). Then add the oil and Buttermilk. Mix well, but do not over mix. Batter is best when it has some small lumps.
Heat the skillet to 380F Degrees. Pan is ready when you can dribble droplets of water on the pan and it bounces. Pour the batter to the desired size of pancakes. Wait for the pancakes to bubble and cook on the edges before flipping over. Pancakes are done when they are golden brown on both sides and when they bounce back when touched. Serve with favorite fruit topping or syrup.

Nutrition Facts : Calories 180.6, Fat 7.9, SaturatedFat 1.3, Cholesterol 24.8, Sodium 343, Carbohydrate 23.4, Fiber 0.5, Sugar 8.2, Protein 4.1

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

Ingredients

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

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