IHOP Pancakes

These delicious breakfast cakes resemble those from IHOP pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.

source	Allrecipes.com
categories	bread, breakfast, copycat
yield	8 pancakes
prep time	15 mins
total time	1 hr

INGREDIENTS

1 ¼ cup buttermilk

¼ cup vegetable oil

½ tsp vanilla extract

¼ cup white sugar

1 ¼ cup all-purpose flour

1 ½ tsp baking powder

1 tsp baking soda

1 dash salt

1 egg

1 tsp lemon juice

1 Tbsp butter, or as needed

INSTRUCTIONS

1. Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.

2. In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.

3. Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.