This copycat IHOP pancake tastes so yummy you’ll feel like an expert after you make it. Here’s how: In a bowl, combine buttermilk, vegetable oil, and vanilla. Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix.
IHOP Original Buttermilk Pancakes owe their fluffiness to both baking soda and baking powder in the recipe. Baking soda and baking powder are both rising agents that release C02; however, they do it slightly differently.
The main difference between the two varieties is that regular pancakes use whole milk instead of buttermilk and don’t have any buttermilk tang that many people adore. Love IHOP?
Let sit 1 or 2 minute. In a preheated non stick skillet pour 1/3 cup of batter. Cook over med. until surface bubbles. Flip and cook until underside is golden brown. "Delicious! My kids eat them without syrup!