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:

Equipment:

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:

covered percent of daily need