It’s Pancake Day! Pancakes are one of the traditional Mardi Gras foods as well as a favorite of my 2 1/2 year old grandson, Grady. I babysit him two days a week and after we drop his 3 siblings off at their schools, we go to the Burger King drive thru for pancakes. For awhile they were only 89 cents for 3 4-in pancakes. Now that they’re almost 3 times the price, it was time to make and freeze a batch for quick heating in the mornings.
First we joined Grandpa for breakfast at iHOP. Grandpa is also a pancake man and wanted to take advantage of the all you can eat special a few weeks ago. He did himself proud on that! Grady had a make-your-own-face pancake and was so busy messing around with the yogurt and avoiding the fruit he ate less pancake than usual. Again, I decided it was time to make a stack of pancakes and freeze them. Best to eat at home with less distractions.
I’d found this copycat recipe awhile back and dragged it out again. Very simple ingredients. I’ve posted pancake recipes previously, one from Trisha Yearwood that was excellent. I was just intrigued to see if these pancakes were that similar to iHOP’s to be a true copycat. Burger King and iHop’s pancakes are very similar.
I whisked together the dry ingredients in a bowl. I was tempted to double the batch as I wanted to have enough on hand for many breakfasts. Grady did eat a solid two pancakes each morning, the third pancake we bought was usually discarded. So we were also going to avoid wasting food by making these at home.
I added the buttermilk, oil and egg to a different bowl and whisked them together. I stirred them into the dry ingredients until the batter was mostly smooth.
I’m not sure why the original recipe said to beat until smooth. Beating pancake batter is not a good thing. The gluten seizes up and you have some rubber disks to eat when you’re done cooking them. Only stir until mixed! One recipe I read said to let the batter rest for 30 minutes and you could do that. I didn’t bother and they were great!
I used a flat griddle on the stove on medium heat, coating it with a little oil. I poured 3 pancakes each time and end up with 15 pancakes.
I let the pancakes cook until there were bubbles on top, flipped and let them finish cooking. I set them on a rack to cool so I could stack them layered with pieces of waxed paper for freezing.
I put the pancakes into a zippered freezer bag and froze them. I kept out two pancakes out for testing. Grandma’s duty. I fried two eggs and put them on top, my favorite way to eat them. I wasn’t disappointed, I thought the pancake tasted just like the ones I’d had at iHOP recently. I didn’t have any of their lovely butter pecan syrup, I had to settle for Mrs Butterworth’s maple syrup. Sigh. Oh well. They were still delicious! I’m sure Grady is going to love, love, love them!
iHOP Buttermilk Pancakes
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk + more to thin batter if necessary (I used 1/4 cup more)
- 2 tablespoons vegetable oil or cooking spray + more to coat pan
- 1 egg
- Syrup for serving
- Whisk the dry ingredients together in a bowl. Whisk the buttermilk, oil and egg in a separate bowl. Add to dry ingredients and mix until mostly smooth. There will be some lumps remaining. While cooking, add more buttermilk if necessary to thin. I added about 1/4 cup more.
- Heat a skillet or a griddle over medium-low heat. Brush with oil or spray with cooking spray. Pour in batter to desired size. When bubbles appear on top of the pancake turn and cook on the second side until golden.
- Serve warm with syrup.
Adapted from Copykat Recipes