We really enjoy pancakes in this house. We eat Chinese scallion pancakes, Korean Pajeon (Korean scallion pancakes), German pancakes, potato pancakes, and, of course, American breakfast pancakes. 🙂 Like I said, we like pancakes! LOL
This post is for the American breakfast pancakes. I’ve used different recipes and finally found one that I am sticking with from now on, unless you show me an even better recipe. The one I made in the past had the rise in the pancakes but they felt heavy. It didn’t have the fluffiness that my kids kept asking me for. When they ate it, they said it was kind of chewy. I’ve made truly flat pancakes in the past because I didn’t have any baking powder or eggs even. Now, THOSE are chewy pancakes. LOL It was basically flour, sugar, and water. The result is a white colored, flat pancake not even 1/2 inch in height that is chewy and sweet. Sometimes, you just have to make do with what you have, which is what we’ve learned to do the past year and a half.
Anyway, I searched for fluffy pancakes and found this copycat recipe for IHOP pancakes. We actually had eggs this time and all that I needed to make these. These were definitely fluffy and light! I’m definitely not using the other recipe anymore, because this is now my go-to recipe. No more will I hear my daughter ask me if I can make pancakes that aren’t chewy. 🙂
So here is the recipe doubled. We are a family of four and I like to have leftovers for the hunger pangs that hit before dinner or after (in my husband’s case). There’s usually only 4-6 pancakes leftover and I hope to have some for breakfast for the kids the next day but many times there are none left!
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 cup sugar (can put less if you prefer)
- pinch of salt
- 2 1/2 cups buttermilk*
- 2 tablespoons butter
- 2 eggs
Mix all the dry ingredients together with a whisk. Mix the wet ingredients. Pour the wet into the flour mixture and stir with a whisk until smooth. Cook them on a pan/griddle.
*If you don’t have buttermilk, use regular milk and add 2 tablespoons vinegar to the milk and let it sit while you mix everything else up. It even works with evaporated milk. I mix 1 cup water with 1 cup evaporated milk and then add the vinegar.
This recipe works without the butter and just 1 egg (it can also be fine with no eggs – I’ve done that when we’ve had no eggs).
Enjoy the fluffy, yummy pancakes! 🙂