Better than IHOP Buttermilk pancakes
Okay, so I am not a pancake fan. Like at all. I’ll eat at IHOP (International House of Pancakes...or well, Burgers now?), but it’s not my favorite. For one, you can’t really wanna warm it up and the three pancakes you get in one serving can be a bit much—even if it lives up to its restaurant name. Second, I feel like the pancakes kind of repel syrup. Sounds crazy, I know. But like, I feel like it requires more syrup because the exterior has such a barrier that is not easily penetrable. It doesn’t absorb the syrup very well. Even butter doesn't really seem to help. But it is soft and tasty. But it also breaks apart pretty easily too.
Well, I came up with this recipe. It got even my pickiest nephew's approval! They are light and fluffy, yet they absorb the syrup well and they are very easy to make. I tend to overmix my batter because I am always just unsure if it is completely mixed and it is almost foolproof!
MoodieMama's Better than IHOP buttermilk Pancakes
Delectable breakfast dish soon to be a staple in your book of recipes! Made with a secret ingredient, this recipe is sure to be a hit for your family or to anyone you plan to serve 😊 Even the pickiest eaters approve!
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Course: Breakfast | Servings: 6
1 and 1/4 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/3 cup brown sugar
2 tbsp melted butter
1 tbsp vanilla
1 cup buttermilk
1/2 cup half and half *secret ingredient!* (But you can substitute it for milk)
Add ins! Like blueberries (shown in video below) or banana or strawberries
Preheat skillet over medium high heat.
Melt the butter in a microwave safe container or bowl. Allow to cool while you gather your other ingredients.
Sift flour, baking powder, baking soda, and salt in a large bowl. (Optional: Whisk your dry ingredients together instead of sifting--whatever gets air incorporated into your dry ingredients.)
In the container with your melted butter, add your vanilla, buttermilk, half and half, vanilla, and egg.
Add the brown sugar to your dry ingredients and make a well in the bowl.
Pour the milk mixture into the well of your dry ingredients and fold you dry ingredients into the well until completely mixed.
Grease skillet and pour batter onto skillet until golden brown (bubbles will appear on the top and also pop).
Once you flip the pancakes, do not pat them down or flip again as this will make them too dense and heavy.