IHOP's Traditional Buttermilk Pancakes

IHOP's Traditional Buttermilk Pancakes


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There is nothing like a hot stack of pancakes for breakfast on the weekend! This copycat recipe tastes even better with a little scrape of butter and a generous drizzle of fresh and warm honey.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 2 ½ C. flour
  • 1 T. baking powder
  • 1 tsp. baking soda
  • 1 ½ T. sugar
  • 1 tsp. salt
  • 3 C. buttermilk
  • ¼ C. vegetable oil
  • 2 eggs

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In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Whisk in buttermilk, oil, and eggs until smooth. If the batter is too thick, add more buttermilk. On a greased skillet, cook pancakes, using about 1/2 cup of batter for each pancake, until the edges become firm and bubbles for on top of the batter. Flip, cook for an additional minute, remove from heat, add toppings, and serve!

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