IHOP Buttermilk Pancakes

IHOP Buttermilk Pancakes is a lacto ovo vegetarian side dish. For 23 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 143 calories, 4g of protein, and 5g of fat each. This recipe from Sumptuous Spoonfuls has 379 fans. A mixture of baking powder, egg, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 23%. Try IHOP Buttermilk Pancakes, Ihop Buttermilk Pancakes, and IHOP Pumpkin Pancakes for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 teaspoon baking powder

1 teaspoon baking soda

2 Tablespoons melted butter

1 1/2 cups buttermilk

1 egg

3/4 cup all-purpose flour

1/8 cup granulated sugar

1 pinch salt

1-2 teaspoons good quality vanilla extract

1/2 cup white whole wheat flour

Equipment:

mixing bowl

frying pan

Cooking instruction summary:

In a medium sized mixing bowl, beat the egg slightly, then stir in the buttermilk, butter, and vanilla.Add the dry ingredients and stir well until the batter is smooth.In a large flat pan with a cover, spray the pan with cooking spray and heat over medium heat till warmed.Reduce the heat to medium low and pour about 1/4 cup of batter for each pancake, leaving space between the cakes for the batter to expand. (These pancakes will puff up quite a bit, so I cover them and cook them on a lower heat in order to get them to cook all the way through.)Cover the pan for a minute or two, then check the brown-ness of the underside of the cakes.When they are golden brown, carefully flip the cakes (making sure you cut them apart first if they have “grown” together while cooking), cover the pan again, and cook until the other half is golden brown.If you don’t have hungry pancake eaters circling you by now, set the cooked pancakes on a warmed plate and cover with a towel to keep them warm while you finish cooking the rest of the cakes.Serve warm with your favorite syrup.

 

Step by step:


1. In a medium sized mixing bowl, beat the egg slightly, then stir in the buttermilk, butter, and vanilla.

2. Add the dry ingredients and stir well until the batter is smooth.In a large flat pan with a cover, spray the pan with cooking spray and heat over medium heat till warmed.Reduce the heat to medium low and pour about 1/4 cup of batter for each pancake, leaving space between the cakes for the batter to expand. (These pancakes will puff up quite a bit, so I cover them and cook them on a lower heat in order to get them to cook all the way through.)Cover the pan for a minute or two, then check the brown-ness of the underside of the cakes.When they are golden brown, carefully flip the cakes (making sure you cut them apart first if they have “grown” together while cooking), cover the pan again, and cook until the other half is golden brown.If you don’t have hungry pancake eaters circling you by now, set the cooked pancakes on a warmed plate and cover with a towel to keep them warm while you finish cooking the rest of the cakes.

3. Serve warm with your favorite syrup.


Nutrition Information:

Quickview
142k Calories
4g Protein
5g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
142k
7%

Fat
5g
8%

  Saturated Fat
2g
18%

Carbohydrates
19g
7%

  Sugar
5g
6%

Cholesterol
32mg
11%

Sodium
222mg
10%

Get Enough Of These
Protein
4g
9%

Selenium
7µg
11%

Phosphorus
97mg
10%

Vitamin B2
0.16mg
10%

Calcium
84mg
8%

Vitamin B1
0.12mg
8%

Folate
26µg
7%

Vitamin D
0.75µg
5%

Iron
0.87mg
5%

Vitamin B12
0.26µg
4%

Manganese
0.09mg
4%

Fiber
1g
4%

Potassium
141mg
4%

Vitamin A
191IU
4%

Vitamin B3
0.74mg
4%

Vitamin B5
0.31mg
3%

Zinc
0.33mg
2%

Magnesium
8mg
2%

Copper
0.03mg
2%

Vitamin B6
0.03mg
2%

Vitamin E
0.18mg
1%

covered percent of daily need
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