Ihop Buttermilk Pancakes
Fluffy, golden, and utterly irresistible, these IHOP Buttermilk Pancakes bring the magic of the diner classic right to your kitchen! Made with simple pantry staples like all-purpose flour, buttermilk, and a touch of vanilla, this easy recipe delivers the perfect balance of light, airy texture and rich, buttery flavor. Thanks to a quick 10-minute prep and just 15 minutes of cooking time, you can enjoy a stack of these iconic pancakes in no time. Perfect for breakfast or brunch, serve them warm with a drizzle of maple syrup, a dollop of whipped butter, or your favorite toppings for a restaurant-style treat that will have everyone asking for seconds. Whether you're recreating the classic IHOP experience or simply craving comfort food, these pancakes are a must-try!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 pieces Large eggs
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 as needed Non-stick cooking spray or butter
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform.
Gradually pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined. Be careful not to overmix; some lumps are okay.
Preheat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with non-stick cooking spray or a small amount of butter.
Scoop 1/4 cup of pancake batter for each pancake onto the skillet, spreading slightly to create an even round shape.
Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook for an additional 1 to 2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with maple syrup, butter, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 13.0 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
