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Cloud-Soft Buttermilk Pancakes: IHOP National Pancake Day Twist

Celebrate National Pancake Day with a homemade spin on IHOP’s legendary fluffy buttermilk pancakes. Learn how to snag a free short stack at IHOP, then recreate the magic in your own kitchen with a few chef’s tricks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 –4 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups buttermilk well chilled
  • 2 large eggs lightly beaten
  • 4 tablespoons unsalted butter melted, plus more for cooking
  • 1 teaspoon pure vanilla extract

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
  3. Pour wet ingredients into dry. Gently stir until just combined—lumps are okay. Let the batter rest for 10 minutes to develop extra fluff.
  4. Heat a lightly buttered skillet or griddle over medium-low heat. Use a ¼-cup measure to pour batter onto the hot surface.
  5. Cook until bubbles form on top and edges look set, 2–3 minutes. Flip and cook until golden brown, another 1–2 minutes.
  6. Transfer to a baking sheet and keep warm in a 200°F oven while you finish the rest.
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