The Simple Pancake Recipe That Has IHOP Chefs Flipping Out!

Yields: About 8 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes

🧾 Ingredients:

• 2 cups all-purpose flour
• 1 ½ tablespoons baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 ½ cups buttermilk (or substitute below)
• ½ cup milk
• 3 tablespoons vegetable oil (or melted butter)
• 1 teaspoon vanilla extract

🥄 Optional Buttermilk Substitute:

If you don’t have buttermilk:

• Mix 1 ½ cups milk with 1 ½ tablespoons vinegar or lemon juice, let sit for 5–10 min.

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🔪 Instructions:

1. Mix dry ingredients:
   In a large bowl, whisk together 2 cups flour, 1.5 TBS baking powder, 2 TBS sugar, and 1/2 TSP salt.
2. Mix wet ingredients:
   In another bowl, beat the 2 egg, then add 1.5 cup buttermilk, 1/2 cup milk, 3 TBS melted butter, and 1 TSP vanilla extract. Stir to combine.
3. Combine:
   Pour wet ingredients into the dry ingredients. Stir gently until just combined. Batter should be lumpy—don’t overmix, or the pancakes won’t be fluffy.
4. Preheat pan:
   Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook pancakes:
   Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.
6. Serve warm:
   Stack ’em up and top with butter and warm maple syrup.

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🧑‍🍳 Tips for Extra Fluffiness:

• Let the batter sit for 5 minutes before cooking.
• Use buttermilk for that slight tang and softness.
• For extra lift, separate the egg—whip the white to soft peaks and fold it in at the end.

Let me know if you’d like a dairy-free or gluten-free version!