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IHOP-Style Tall Buttermilk Pancakes
Melissa Hart

IHOP-Style Tall Buttermilk Pancakes

These pancakes rise high because the batter stays lumpy and gets only a short rest. A smooth batter is an overmixed batter. Watch the surface rather than the clock. Open bubbles and dry edges mean it is time to flip.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tbsp melted unsalted butter
  • 1 tbsp neutral oil

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. Whisk the buttermilk, eggs and melted butter separately, then fold the wet mixture into the dry mixture until lumpy.
  3. Rest the batter for 8 minutes while a griddle heats over medium-low, then brush the griddle with the oil.
  4. Scoop 1/3 cup batter per pancake and cook for 2 to 3 minutes until bubbles open and the edges look dry.
  5. Flip once and cook for 1 to 2 minutes until the second side is brown and the center springs back.