Recipe by Gabe6309
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!
Top Review by lovebeinggramma
Made it this weekend and posted my photo too. It was delicious. I did change things a bit after reading all the reviews.
Added 1/2 pint fresh blueberries
Added 1 tsp vanilla
Substituted oil for REAL butter
Decreased Baking Powder to 2 tsp
Decreased Sugar to 2 Tbsp
Added more buttermilk as needed.
My grandson was very excited to have pancakes for breakfast on a school day! I froze the leftovers (made a batch for him) and put them in a large ziplock. All he has to do now is remove a few and heat and serve!
- 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)
Directions See How It's Made
- 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.