IHOP-Perkins Fluffy (Non)Buttermilk Pancakes recipe

One of our family traditions is a Saturday or Sunday morning breakfast, which usually consists of the standard “American” breakfast fare. You know, the eggs (any form, depends how lazy I am feeling), hash browns, bacon or sausage, sometimes fruit and pancakes. Now for the longest time I have been experimenting with pancake recipes, as I was determined to make some like the ones you can get at your local breakfast restaurant, like IHOP or Perkins. There is just something about those pancakes! So light and fluffy with this distinct background flavor, almost good enough to snack on plain….you know what I mean??  I actually gave up on making pancakes for a while as they never seemed to turn out, I was having the darnest time duplicating them!

Then one day I decided to try again and found this recipe for IHOP Buttermilk Pancakes on recipezaar.com, and they came out PERFECT, even with the slight substitutions I made (as I don’t normally have buttermilk on hand).  So if you are still searching for a good pancake recipe, give it a try.  Whether you follow the original recipe or with my slightly altered recipe below (if you don’t have buttermilk), they will both turn out great!

P.S. I make these at least twice a month, but don’t have a picture of them to post…but then again, they really are very exciting to look at, just exciting to eat! And if you want scrambled eggs that taste like the restaurants (which is usually liquid eggs), pulse them in a blender for a couple seconds before cooking them up. There’s a difference in the taste and texture, you’ll see!!

Dessert option: Who says pancakes are just for breakfast?? Make these in mini form and top them off with some chopped up nuts and toffee, or a chopped up Snickers, then drizzled with chocolate syrup, YUM.

Just-Like-Restaurant Fluffy (Non)Buttermilk Pancakes (makes 8-10 pancakes):

• 1 cup milk
• 1 Tbls white vinegar
• 1 1/4 cup white flour
• 1/4 cup sugar
• 1 tsp baking soda
• 1 Tbls oil
• 1/4 tsp salt
• 1 egg

Directions:

• Pour the milk and vinegar into a small bowl, allow it to sit for a few minutes.  This is your buttermilk substitute.
• Meanwhile, pre-heat a skillet over medium-low heat.
• Combine all of the dry ingredients into a bowl and stir.
• Add the egg to the milk bowl, gently mix together.  Then pour all of the liquid into the flour bowl.
• Mix the wet and dry ingredients together until most of the lumps are out.
• Lightly grease the pan and pour about 1/4 cup of batter for each pancake.  Allow them to cook slowly (it will take a few minutes) and flip once the bottom is golden and the edges start drying out.  Once they have been flipped they won’t take long to finish cooking, maybe another minute or so.