Name: Copycat IHOP Pancakes
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1/2 c. butter, softened -; 2 tbsp. whole milk -; 2 c. all-purpose flour -; 3 1/2 tbsp. granulated sugar -; 1 1/2 tsp. baking powder -; 1 1/2 tsp. baking soda -; 1 tsp. kosher salt -; 2 c. buttermilk -; 2 large eggs -; 3 tbsp. melted butter -; Maple syrup, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Copycat IHOP Pancakes

1. 1/2 c. butter, softened -

2. 2 tbsp. whole milk -

3. 2 c. all-purpose flour -

4. 3 1/2 tbsp. granulated sugar -

5. 1 1/2 tsp. baking powder -

6. 1 1/2 tsp. baking soda -

7. 1 tsp. kosher salt -

8. 2 c. buttermilk -

9. 2 large eggs -

10. 3 tbsp. melted butter -

11. Maple syrup, for serving -

How to cook deliciously - Copycat IHOP Pancakes

1. Stage

In a medium bowl using a hand mixer or whisk, beat together butter and milk until mixture is fluffy and scoopable, 2 to 3 minutes. Cover with plastic wrap and set aside

2. Stage

Preheat oven to 200º. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and pour in buttermilk. Add eggs over buttermilk and whisk until combined, then fold in melted butter until just combined. (Clumps are OK!)

3. Stage

Preheat a large nonstick skillet over medium-low heat until hot but not scorching, 2 to 3 minutes. Using a measuring cup, ladle ½ cup batter into the center of the skillet and use the bottom of the measuring cup to smooth batter out into a uniform circle about 5½" wide.

4. Stage

Cook 2 to 3 minutes until sides start to lift from the pan and bubbles start to form on top. Flip, then cook an additional 1 to 3 minutes, or until the other side is golden brown. Transfer to a baking sheet and keep warm in oven until ready to serve. Repeat with remaining batter.

5. Stage

Top pancakes with a scoop of whipped butter and drizzle with maple syrupe.