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Copycat Ihop Pancakes

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Ingredients

Adjust Servings:
1 1/4 cups flour
1 egg
1/4 cup sugar
1 1/4 cups buttermilk
1/4 cup oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon vanilla

Nutritional information

361.6
Calories
142 g
Calories From Fat
15.9 g
Total Fat
2.6 g
Saturated Fat
49.6 mg
Cholesterol
504.5 mg
Sodium
46.4 g
Carbs
1.1 g
Dietary Fiber
16.4 g
Sugars
8.1 g
Protein
157g
Serving Size

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Copycat Ihop Pancakes

Features:
    Cuisine:

    Not a pancake fan, but needed to use leftover buttermilk and my son requested buttermilk pancakes like in a restaurant. One issue with this recipe, the pancakes tended to stick to the griddle despite oiling it, I overcame the issue by gently lifting and sort of pulling off griddle surface with flipper. With gentle technique, they kept their shape. Go too fast, they'll rip and the wet batter on the top side drips.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Copycat Ihop Pancakes,Delicious! My kids eat them without syrup! Recipe created by Todd Wilbur a pancake fan, but needed to use leftover buttermilk and my son requested buttermilk pancakes like in a restaurant. One issue with this recipe, the pancakes tended to stick to the griddle despite oiling it, I overcame the issue by gently lifting and sort of pulling off griddle surface with flipper. With gentle technique, they kept their shape. Go too fast, they’ll rip and the wet batter on the top side drips.,Not even close to IHOP!!


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    Steps

    1
    Done

    Mix All in Blender. Let Sit 1 or 2 Minute.

    2
    Done

    in a Preheated Non Stick Skillet Pour 1/3 Cup of Batter.

    3
    Done

    Cook Over Med. Until Surface Bubbles.

    4
    Done

    Flip and Cook Until Underside Is Golden Brown.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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