Even if you don’t think these taste like IHOP Pancakes recipe, you’ll no doubt decide that they taste fabulous!! They are easy peasy! Simply mix the flour, baking powder, baking soda, and salt together in one bowl. Then in a separate bowl, mix the egg and buttermilk (don’t freak out about this… I share an easy substitute for this below!). Then in a small bowl I melted the butter and added the sugar so and stirred it so the sugar could dissolve a bit.
One thing that made these pancakes extra spectacular was this… instead of adding butter to my griddle, I added some coconut oil! Once that melted I poured on the pancake batter and it was DELISH!
Here is the full recipe… this is a fun one to have because I can almost guarantee you’ll have every ingredient you need on hand! Perfect for a Sunday morning or a busy week night dinner! (ps – you will LOVE this caramel syrup recipe on these IHOP Pancakes!)
This recipe will make enough to feed 4 people. I doubled it for my large family (there were 8 of us eating) and we barely had enough. I used a 1/3 measuring cup to pour the batter to the griddle.
1 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 1/4 c buttermilk (see my substitute recipe)
2 Tablespoon melted butter
1/4 cup sugar
Mix the flour, baking powder, baking soda, and salt in a medium sized bowl.
In a separate bowl mix the egg and buttermilk. Don't have buttermilk? Use 1 cup of milk to 1 Tablespoon of vinegar (so pour the vinegar in a 1 cup measuring cup first, then fill the rest of it with milk).
Blend with the dry mixture using a wire whisk until there are no lumps. Then stir in the melted butter and the sugar. Don't over mix otherwise they'll be too chewy.
Heat a frying pan over a medium heat. Wipe a little butter on the pan (I used coconut oil).
Pour 1/3 cup of batter onto the hot griddle.
Flip it when bubbles appear. Pancakes are done when both sides are golden brown.
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