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IHOP Buttermilk Pancakes

e’s what you need to make your own IHOP pancakes: all-purpose flour, an egg, buttermilk, sugar, baking soda, baking powder, vegetable oil, non stick spray, and salt. If that sounds remarkably like your own homemade pancake mix, you’re right. The full ingredients list is at the end of this article, along with a step-by-step recipe.

I hate to burst everyone’s bubble, but no one really likes pancakes. People love butter and syrup. The pancake is just a conduit to get that to your mouth. You don’t believe me? Have you ever had a pancake without syrup or butter? IHOP’s pancakes sans everything that makes it a pancake tastes like… air. Really; there’s nothing to it; there’s no buttermilk, there’s no hint of sweetness, it just tastes like fluff. But when you drop the butter and sauce on there, it’s an amazing mix that is irresistible. It’s the fluffy texture that allows the sauce and butter to get into every crevice that make you love pancakes. It’s not a bad thing, but it’s time someone leveled with you — sorry it had to be me.

Ingredients:
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
1 pinch salt
Directions:
Preheat a skillet over medium heat.
Mix all of the ingredients til combined.
Melt a little bit of butter in the pan.
Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
When the edges appear to harden, flip the pancakes.
They should be golden brown
Cook the pancakes on the other side until they are also golden brown.
Enjoy.

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