Tsr Version Of Ihop Buttermilk Pancakes By Todd Wilbur 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

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

Ingredients

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

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