Buttermilk Pancakes – Better than IHOP

I love pancakes they are my favorite breakfast food hands down. Ever since I was about 9 years old pancakes were my specialty. My mom used to buy me the add water and egg mixes at the store and honestly I liked them because that’s all I knew besides McDonald’s hotcakes and International House of Pancakes aka.(IHOP). I loved going to IHOP because they had so many different kinds of syrup to choose from like blueberry, strawberry, blackberry, butter pecan and of course the tried and true maple syrup. It wasn’t until I started blogging a few years ago that I strayed from what I grew up with and branched out into finding and making my own pancakes. I have tried several recipes but I think I found my favorite recipe so far. They are fluffy, soft, sweet and turn out perfect every time. The recipe is a copy-cat recipe of IHOP buttermilk pancakes that I found from the blog Cookin’ Up North, but of course I have to add my own little changes to them as I usually do. I like to think adding flax meal to stuff makes it healthy, whatever it takes right 😉 so that is my miner change to the recipe. If you would like to check out a great tutorial about making pancakes then check out this post over at Home Ec 101. IT ‘s a great recipe that I have eaten many times but like I said earlier I prefer the recipe below. After making my own pancakes from scratch for the last few years I havent gone back to the add water and egg mixes, so give these a try if your looking for a really good homemade pancake recipe.

Buttermilk Pancakes – Better than IHOP

 Print This Recipe
 Print With Images

Ingredients:
1 1/4 cups of all purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 T. of flax meal
pinch of salt
1 egg beaten
1 1/4 cups of buttermilk
2 T. melted butter
1/4 cup sugar

Directions:
Step 1: In a medium large mixing bowl put the flour, baking soda, baking powder, salt and flax meal in and whisk together.
Step 2: In a smaller mixing bowl whisk the egg and add the melted butter to the egg. Stir in the buttermilk and sugar.
Step 3: Add the wet ingredients to the dry ingredient and whisk until most of the big lumps are out. The batter will be thick and slightly lumpy.
Step 4: Heat a large griddle pan and spray with non-stick cooking spray or melt butter on top. Pour batter onto hot skillet into the size of pancakes you prefer. Watch carefully and when the sides begin to tighten up with a large spatula check the underside by lightly lifting one side up to check for a light brown color. About 2-3 minutes then flip over carefully and cook the remainder of the pancake for another 2-3 minutes until done.
Serve: with maple syrup or whatever type of sweet thing you enjoy on a pancake, feed four people.
Hope you love these as much as my family does.

Tagged as: breakfast, pancakes