Ihop Pancakes Best Pancake Recipe Ever
IHOP PANCAKE RECIPE
Steps:
- In a large bowl, combine the buttermilk, vegetable oil, and vanilla extract.
- Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix. Whisk the batter gently. Don't get rid of the lumps!
- In another bowl, combine the lemon juice and egg. Then add it to the batter. Refrigerate the batter for 30 minutes to an hour.
- Heat a large skillet over medium heat and smear with butter. Pour 1/3 cup of batter into the skillet.
- Let it cook for two minutes or until you see bubbles forming on the surface. Flip the pancake over with a spatula. Let the other side cook for 1 to 2 minutes.
- Repeat steps 6-10 until you cook all the batter.
- Drizzle with maple syrup and choose your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 194 cal
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)
I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.
Provided by Roberts44
Categories Breakfast
Time 14m
Yield 8-10 Pancakes
Number Of Ingredients 8
Steps:
- Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- In a blender, or with mixer, combine all of the remaining ingredients until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
- When the edges appear to harden, flip the pancakes. They should be light brown.
- Cook on the other side for same amount of time, until light golden brown.
Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3
IHOP BUTTERMILK PANCAKES
I got this recipe years ago from CopyKat Creations website. These are the only pancakes made in my house. They are fabulous. NOTE: I do use the extra buttermilk for a thinner batter. These are light and fluffy.
Provided by children from A to Z
Categories Breakfast
Time 30m
Yield 9 4-5inch pancakes
Number Of Ingredients 8
Steps:
- Place first 5 ingredients into a bowl, add buttermilk, oil and egg.
- With a spoon mix all ingredients and beat until smooth.
- Spray a griddle for frying pan with nonstick spray.
- Heat pan or griddle to medium low heat.
- Fry pancakes until small bubbles show on top before flipping pancakes.
- If batter is too thick add a little more buttermilk.
Nutrition Facts : Calories 119.1, Fat 4.1, SaturatedFat 0.8, Cholesterol 22.3, Sodium 310.8, Carbohydrate 16.6, Fiber 0.5, Sugar 3.2, Protein 3.8
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
BUTTERMILK PANCAKES (IHOP STYLE)
This recipe is originally from Top Secret Recipes. I have modified it a little and while IHOP Buttermilk Pancakes are great, these are actually a little bit BETTER!
Provided by Gabe6309
Categories Breakfast
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar, baking powder, baking soda in a bowl. Mix together well. Add egg (beaten). Then add the oil and Buttermilk. Mix well, but do not over mix. Batter is best when it has some small lumps.
- Heat the skillet to 380F Degrees. Pan is ready when you can dribble droplets of water on the pan and it bounces. Pour the batter to the desired size of pancakes. Wait for the pancakes to bubble and cook on the edges before flipping over. Pancakes are done when they are golden brown on both sides and when they bounce back when touched. Serve with favorite fruit topping or syrup.
Nutrition Facts : Calories 180.6, Fat 7.9, SaturatedFat 1.3, Cholesterol 24.8, Sodium 343, Carbohydrate 23.4, Fiber 0.5, Sugar 8.2, Protein 4.1
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- Original Pancakes. EC: message-editor%2F1486146220585-original-buttermilk. “It’s a classic,” I said. “It’s a good pancake,” said Alex. “This is the one I want to keep eating,” added Lauren.
- New York Cheesecake Pancakes. EC: message-editor%2F1486146230201-new-york-cheesecake. We were told that the New York Cheesecake pancakes had cheesecake bites baked into them, and though we couldn’t find them for a few bites (a recurring theme at IHOP, apparently), once we did, we were elated.
- Double Blueberry Pancakes. EC: message-editor%2F1486146242971-double-blueberry. “I like that there are actually blueberries,” noted Lauren, referencing the syrupy drizzle of blueberries that sat on top of this stack of pancakes.
- Raspberry White Chocolate Chip Pancakes. EC: message-editor%2F1486146177660-raspberry-white-chocolate-chip. It should be noted that by this point in the afternoon, we were reaching peak sugar high, and our reviews got increasingly cursory and, well, weird.
- Strawberry Banana Pancakes. EC: message-editor%2F1486146147089-strawberry-banana. The Strawberry Banana pancakes have banana slices cooked into the pancakes, which made them the moistest pancakes we tasted.
- Harvest Grain ‘N Nut Pancakes. EC: message-editor%2F1486146121102-harvest-grain. When we embarked on this quest, Alex, our resident IHOP aficionado, was stoked to eat these Harvest Grain ‘N Nut pancakes, calling them his favorite.
- Chocolate Chocolate Chip Pancakes. EC: message-editor%2F1486146093215-chocolate-chocolate-chip. “It looks like candy. I love candy,” said Lauren when the all-chocolate pancakes with chocolate chips were brought out onto the table.
- Rooty Tooty Fresh ‘N Fruity Pancakes. EC: message-editor%2F1486146059647-rooty-tooty. I was excited to try the Rooty Tooty Fresh ‘N Fruity pancakes, based on the name alone.
- Red Velvet Pancakes. EC: message-editor%2F1486146016959-red-velvet. The Red Velvet pancakes were more brown than red, which was actually fine because the Red Velvet pancakes were more chocolatey than the Chocolate Chocolate Chip pancakes.
BEST IHOP PANCAKES: EVERY PANCAKE FLAVOR, RANKED - THRILLIST
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- English sticky toffee. Remember how pancakes should be gluttonous? Well let IHOP’s English sticky toffee flapjacks stand as the archetype. This stack has everything from whipped cream and a salted caramel sauce to crunchy toffee bits and a luxurious salted toffee mousse.
- Strawberry'N Cream. The Strawberry’N Cream pancakes succeed exactly like their blueberry brethren, but enjoy an additional element to rank them one slot higher: the vanilla bean mousse.
- Blueberry. All you need to know about IHOP’s blueberry pancakes is that the stack is a gloriously sloppy mess that has all of the trappings of a perfect stack: fluffy blueberry-filled buttermilk pancakes, a sweet and snappy fruit topping that’s composed of blueberry compote, and a swimming pool’s worth of blueberry syrup that breaks down your flapjacks in all of the right places. *
- Cinn-A-Stacks. Depending upon which IHOP location you’re visiting, the beloved Cinn-A-Stacks may or may not be on the menu. They were a formerly limited-edition item that have been brought back permanently in some stores after a national outcry at their removal from the menu, but even if they’re not listed, customers can still ask for them, and servers will know what to do.
- Belgian dark chocolate mousse. The chocolate flavor in this stack is more subtle than in the chocolate chip pancakes, but will probably appeal to chocolate obsessives more, as the four chocolate layers (the chocolate pancakes, the dark chocolate mousse, the chocolate chips, and the cocoa powder) all play off one another.
- Chocolate chip. Compared to another chocolate-based stack, the Belgian dark chocolate pancakes, the chocolate chip flapjacks are the bigger flavor bomb; getting through this stack won’t require syrup but rather a whole glass of milk.
- Cupcake. Unlike the New York cheesecake pancakes, the cupcake pancakes strike a better balance between breakfast item and dessert treat. The buttermilk pancakes make a perfect partner for the rainbow sprinkles, icing, and whipped cream.
- Original full-stack buttermilk pancakes. Look, you’ll definitely need syrup to down arguably America’s most beloved flapjacks, but everything else about these plain pancakes sets the bar for chain-restaurant hot cakes.
- New York cheesecake. If you’re throwing caution to the wind and going full-dessert for breakfast, the New York cheesecake pancakes are extremely for you.
- Strawberry banana. Similar to the aforementioned peach-topped pancakes, the strawberry banana option is a no-frills fruit-covered standby that works by pairing a classic flavor combination.
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