IHOP Buttermilk Pancakes
Source of Recipe
I found this recipe on food.com, altered it up a bit to my liking, and have been happily making these light, fluffy buttermilk pancakes ever since.
List of Ingredients
1-1/2 cups buttermilk
2 Tablespoons melted butter
1-2 teaspoons vanilla
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1 pinch salt
1/8 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
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, spray the pan with cooking spray and heat over medium heat until 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 cook them on a lower heat in order to get them to cook all the way through.)
When they are golden brown, carefully flip the cakes (making sure you cut them apart first if they have “grown” together while cooking), and cook until the other half is golden brown.
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.