Ihop Recipe

Prepare 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.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous. Warm ingredients slightly if the melted butter starts to solidify.

Make batter

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold until just combined. A few small lumps are fine—do not overmix or the pancakes will be tough.

Rest batter

Let the batter rest for 5 to 10 minutes at room temperature. This hydrates the flour and lets the baking powder/baking soda begin to work, resulting in fluffier pancakes.

Preheat griddle

Place a large nonstick skillet or griddle over medium heat and let it preheat for 5 minutes. Test the temperature by flicking a few drops of water — they should sizzle and dance. Lightly brush the surface with the vegetable oil or a little melted butter.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle, spacing them 2 inches apart. Cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes. Flip with a thin spatula and cook until the undersides are golden and the pancake is cooked through, 1 to 2 minutes more. Adjust heat as necessary to prevent burning. Repeat with remaining batter, brushing the griddle with more oil or butter as needed.

Keep warm

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish cooking the rest so they remain tender and warm when served.

While pancakes are cooking, combine the unsalted butter, maple syrup, and sea salt in a small heatproof bowl. Microwave in 10–15 second bursts, stirring between, until butter is melted and mixture is smooth and slightly warm. Alternatively, heat gently in a small saucepan over low heat until combined. Keep warm until serving.

Stack pancakes 2–3 high on each plate. Spoon a small pat of the warm maple butter over the top of the stack so it melts into the pancakes. Drizzle with extra maple syrup to taste.

Add optional toppings: arrange fresh berries or banana slices on top or alongside the pancakes. Dust with powdered sugar if desired.

Serve immediately while hot with additional butter and syrup on the side.