IHOP Buttermilk Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Syrup

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 1/2 cups Buttermilk

Found on copykat.com

Description

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk, plus 2 to 4 tablespoons if needed to thin the batter
• 2 tablespoons vegetable oil, plus more for the pan (or nonstick cooking spray)
• 1 egg, lightly beaten
• Syrup, for serving

Directions

• 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.