IHOP Pancakes But Better
ID: 07abc54b...
A complete guide to making the ultimate fluffy buttermilk pancakes at home, far surpassing the restaurant chain version. It includes recipes for classic buttermilk pancakes, a rich glossy blueberry topping, a sweet cinnamon spread, and a cream cheese glaze.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Combine the dry pancake ingredients and whisk in the wet ingredients to form a smooth batter. → Cook portioned scoops of batter on a medium griddle for 2-3 minutes per side. → Simmer the blueberry sauce with sugar, lemon juice, syrup, and corn syrup, then stir in fresh berries. → Boil the cinnamon syrup components to 230°F, then whisk in butter, cinnamon, and salt to cool into a spread. → Stack the pancakes with your toppings of choice: classic butter and syrup, fresh blueberry sauce, or cinnamon spread with cream cheese glaze.
Cooking Steps
Brief Cooking Order
Combine the dry pancake ingredients and whisk in the wet ingredients to form a smooth batter. → Cook portioned scoops of batter on a medium griddle for 2-3 minutes per side. → Simmer the blueberry sauce with sugar, lemon juice, syrup, and corn syrup, then stir in fresh berries. → Boil the cinnamon syrup components to 230°F, then whisk in butter, cinnamon, and salt to cool into a spread. → Stack the pancakes with your toppings of choice: classic butter and syrup, fresh blueberry sauce, or cinnamon spread with cream cheese glaze.
Introduction
A complete guide to making the ultimate fluffy buttermilk pancakes at home, far surpassing the restaurant chain version. It includes recipes for classic buttermilk pancakes, a rich glossy blueberry topping, a sweet cinnamon spread, and a cream cheese glaze.
Step 1
Whisk dry ingredients together: In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/4 tsp of baking soda, 1 tbsp of baking powder, and 1 tsp of fine sea salt.
Step 2
Mix wet ingredients into dry: Add 1 cup of buttermilk, 1/2 cup of whole milk, 1 whole egg plus 1 yolk, and 2 tbsp of vegetable oil. Whisk until smooth and homogeneous. Optionally add 1 tsp of vanilla extract.
Step 3
Heat a non-stick pan or griddle over medium heat and lightly spray with cooking spray.
Step 4
Portion out the batter onto the hot griddle using a 4 oz. scoop. Cook for 2 minutes on the first side, then flip and cook for another 2 to 3 minutes.
Step 5
Classic presentation: Stack 4 cooked pancakes, top with a generous dollop of softened salted butter, and drizzle with pure maple syrup.
Ingredients List
Important Notes
Do not overmix the pancake batter; keeping some lumps is perfectly fine and helps ensure fluffiness.
Using a 4 oz. ice cream scoop ensures uniform size and helps get perfect round shapes.
A touch of light corn syrup in the blueberry sauce gives it a professional, glossy, mirror-like sheen.
Make sure the cinnamon mixture reaches exactly 230°F (110°C) before adding the cinnamon and butter to get the perfect spreadable consistency.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...