It’s nice to be served a hot plate of pancakes in the restaurant, but making them at home is VERY easy AND…very fast!  Depending on the number of pancakes you expect to make on a daily basis, you can double or triple the recipe below.  For my family of seven, a triple batch will make just enough pancake batter for three days of breakfast.

The “Official” IHOP Pancakes Recipe

Nonstick Spray, Butter Flavor Crisco, or Pan and Grill Oil
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface and apply nonstick spray, Crisco, or oil.

2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.  Do not spread the batter around to make a larger circle unless you want thinner pancakes (which are not IHOP pancakes!).

4. When the edges appear to harden, flip the pancakes. They should be golden brown.  (On medium heat, the pancakes are ready to flip once bubbles “pop” in the center of the pancake.)

5. Cook pancakes on the other side until golden brown.

Store and refrigerate leftover batter in a pitcher for up to three days.  (After three days, green mold specks will appear in the batter , and the batter must be discarded.)

For variations, add fresh blueberries, nuts, chocolate chips, etc., but only add extra ingredients to the amount of batter that you intend to use in one day.  You can also make “happy face” pancakes by pouring eyes and a mouth first, and then pouring the entire face on top…makes a perfect smiley face on the surface of the pancake.  I’ve also made Mickey Mouse and snowman-shaped pancakes, as well as monkey faces…though the monkey face was by pure accident, and I’m not sure I could do it again .

Thanks to Famous Tasty Recipes for the original recipe!