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Fluffy homemade pancakes just like IHOP’s classic breakfast favorite. This easy pancake recipe uses simple ingredients like buttermilk and baking powder for light, airy stacks perfect for any morning. Perfect for weekend brunch or family breakfasts, these pancakes cook quickly on a griddle and pair well with syrup, fresh fruit, or your favorite toppings. Great for making from scratch with pantry staples.

Ingredients

1¼ cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
1 large egg, beaten
1¼ cups buttermilk
2 tablespoons butter, melted
3 tablespoons sugar

Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Prepare Wet Ingredients: In a separate medium bowl, beat the egg and mix it with the buttermilk. Gradually pour this mixture into the dry ingredients, stirring gently until just combined.
Incorporate Butter and Sugar: Stir in the melted butter and sugar, mixing until the batter is smooth. Be careful not to overmix.
Heat the Cooking Surface: Preheat a griddle or nonstick skillet over medium heat. Lightly coat the surface with butter or nonstick cooking spray. For a richer flavor, use butter.
Cook the Pancakes: Pour ⅓ cup of batter onto the heated surface for each pancake. Cook until bubbles form on the top and the edges look set, about 1-2 minutes. Flip the pancake and cook for another 1-2 minutes, until both sides are golden brown.
Repeat and Serve: Repeat the process with the remaining batter, adding more butter or nonstick spray as needed. If the griddle gets too hot, reduce the heat to medium-low. Serve warm with syrup, fresh fruit, or your favorite toppings.

Why You’ll Love This Recipe

Fluffy and Delicious: Achieves the perfect IHOP-inspired texture and flavor.
Simple Ingredients: Made with pantry staples for easy preparation.
Customizable: Easily adaptable with mix-ins like chocolate chips or blueberries.

Tips

Don’t Overmix the Batter: Overmixing can result in dense pancakes. Stir just until the ingredients are combined.
Use Fresh Ingredients: Fresh baking powder and baking soda ensure the pancakes rise properly.
Maintain Consistent Heat: Adjust the heat as needed to prevent burning and ensure even cooking.

Variations and Substitutions

Gluten-Free: Use a 1:1 gluten-free flour substitute.
Dairy-Free: Substitute buttermilk with a non-dairy milk mixed with 1 tablespoon of vinegar.
Flavor Boost: Add a splash of vanilla extract or a pinch of cinnamon to the batter.

FAQs

Can I make the batter ahead of time?
Yes, but for the best texture, cook the pancakes immediately after mixing. If needed, refrigerate the batter for up to 24 hours.

What can I substitute for buttermilk?
Mix 1¼ cups of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

How do I keep pancakes warm while cooking?
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Serving and Suggestions

Serve with classic maple syrup, whipped cream, or powdered sugar.
Pair with crispy bacon, sausage, or scrambled eggs for a complete breakfast.
Top with fresh fruit like strawberries, bananas, or blueberries for a fruity twist.