Ihop Recipe
Make Ihop Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buttermilk Pancakes
Toppings & Serving
Method
Buttermilk Pancakes
- 1
Preheat and prepare
Heat a large skillet or griddle over medium heat (about 350°F/175°C). If you have an electric griddle, set to 375°F and allow it to come to temperature. Lightly grease with a small pat of butter or a thin coating of oil applied with a paper towel.
- 2
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated.
- 3
Mix wet ingredients
In a separate medium bowl or large measuring cup whisk the buttermilk, whole milk, eggs, melted butter, and vanilla extract until smooth. Make sure the melted butter has cooled slightly so it doesn't cook the eggs.
- 4
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until most of the flour is hydrated and the batter is combined. The batter should be slightly lumpy — do not overmix or it will become tough. If the batter seems very thick, add up to 1-2 tablespoons additional milk to reach a smooth, pourable consistency.
- 5
Rest the batter
Let the batter rest for 5 minutes at room temperature. This gives the baking powder and soda a little time to activate and helps produce fluffier pancakes.
- 6
Cook pancakes
Spoon or pour about 1/4 cup batter per pancake onto the preheated griddle, spacing them 2 inches apart. Cook on the first side until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook until the second side is golden brown, another 1 to 2 minutes. Adjust heat as needed so pancakes brown evenly without burning. Repeat with remaining batter, adding a little butter to the griddle between batches if needed.
- 7
Keep warm
If making multiple batches, keep cooked pancakes warm on a baking sheet in a single layer in a 200°F (95°C) oven until all pancakes are ready to serve.
Toppings & Serving
- 8
Stack pancakes 3–4 high on each plate. Place a small pat of unsalted butter on top so it melts into the warm stack.
- 9
Drizzle warm pure maple syrup over the pancakes to taste. Add fresh berries on top or on the side if using, and dust lightly with powdered sugar for presentation.
- 10
Serve immediately so pancakes remain fluffy and warm.