Fluffy Buttermilk Pancakes 

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Fluffy Buttermilk Pancakes

Enjoy the irresistibly soft and fluffy pancakes you love from IHOP—made right at home with this easy and foolproof recipe! These buttermilk pancakes are golden on the outside, tender on the inside, and packed with that signature tangy flavor and melt-in-your-mouth texture. Perfect for a weekend breakfast or brunch!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories per serving: 282

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk (see substitution tip below)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • Butter (for greasing the skillet and serving)
  • Maple syrup, for serving

Instructions

  1. Combine Dry Ingredients
    In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended.
  2. Prepare Wet Ingredients
    In a separate bowl, whisk the egg and buttermilk together. Stir in the vanilla extract until well combined.
  3. Mix the Batter
    Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix. The batter will be slightly lumpy, which is ideal.
    Add in the melted butter and sugar, and fold gently just until incorporated.
  4. Heat the Pan
    Preheat a nonstick skillet or griddle over medium-low heat. Add a small amount of butter to lightly grease the surface.
  5. Cook the Pancakes
    Scoop about ⅓ cup of batter per pancake onto the skillet to form 5-inch rounds.
    Cook until bubbles form on the surface and the edges look slightly set, about 2 to 3 minutes.
    Carefully flip and cook for another 1 to 2 minutes, or until golden brown and cooked through.
  6. Serve Warm
    Serve pancakes stacked with pats of butter and warm maple syrup. Add fresh berries or whipped cream for an extra treat!

Tips for Pancake Perfection

  • Homemade Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon white vinegar or lemon juice with 1 ¼ cups milk. Let sit for 10 minutes to curdle before using.
  • Don’t Overmix the Batter: Stir only until the dry ingredients are moistened. Overmixing results in tough pancakes.
  • Avoid Pressing or Double Flipping: Let the pancakes rise naturally. Pressing or repeatedly flipping them will flatten them and reduce fluffiness.

Nutrition (Per Serving)

  • Calories: 282
  • Carbohydrates: 43g
  • Protein: 8g
  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 65mg
  • Sodium: 911mg
  • Sugar: 13g
  • Fiber: 1g

This  pancake recipe delivers diner-style flavor in your own kitchen—with no special tools required. Whether you’re making a big family breakfast or just craving pancakes on a quiet morning, these are sure to satisfy.

 

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