Remaking The Perfect Copycat IHOP Buttermilk Pancakes | Delish
Ever wondered how IHOP makes their amazingly fluffy, perfectly golden buttermilk pancakes? Wonder no more! Justin is here to take you to pancake heaven in the first episode of Copycat Kitchen!
FULL RECIPE:
#COPYCATKITCHEN #IHOP
DIRECTOR & CINEMATOGRAPHY: Chelsea Lupkin
Host: Justin Sullivan
Editor: Ellie Black
Producer: Julia Smith
Animation: Vineet Sawant
Graphics: Sarah Ceniceros
Post-Production Supervisor: Philip Swift
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How to Make Fluffy Buttermilk Pancakes Recipe
A weekend perfect Fluffy Buttermilk Pancakes Recipe that you can make for your family. Made with Vermont Creamery’s unsalted butter, these homemade buttermilk pancakes are buttery, fluffy, and light.
#sponsored by Vermont Creamery.
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Timestamps for Homemade Buttermilk Pancakes
0:45 Melt butter in a pan and transfer into a bowl to cool
1:09 Prep the dry ingredients
1:25 Prep the wet ingredients
2:00 Mix dry and wet ingredients
2:30 Preheat the oven to 200 degrees F
2:40 Heat 1 teaspoon of oil in a large skillet over medium heat
3:00 Wipe out the excess oil using a paper towel
3:10 Learn how to get even looking pancakes
3:14 Portion out the batter into the pan
3:25 Cook pancakes for 2-3 minutes or until the bottom side turns golden brown
3:33 Flip the pancakes and cook for 1-2 more minutes
3:40 Transfer onto the baking sheet and place in the oven
3:50 Repeat the same process with the rest of the batter
3:46 When ready to serve, stack them onto each other, top it off with a tablespoon of butter and drizzle with maple syrup.
4:18 My Foolproof Galette Dough recipe -
4:26 You might also like my Peach Galette recipe -
Fluffy Buttermilk Pancakes Recipe
Makes 12-13 pancakes
3 tablespoons of unsalted butter
2 cups of all purpose flour (10 oz)
2 teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of kosher salt
2 large eggs
2 cups buttermilk
1 tablespoons of maple syrup, plus more for serving
1 teaspoon vanilla extract
Vegetable oil to cook the pancakes (avocado oil, canola oil, grapeseed oil would all work)
Place 3 tablespoons of butter in a saucepan and melt it over medium heat. Place into a bowl and let it cool.
To prep the dry ingredients, place all purpose flour, baking powder, baking soda, and kosher salt in a large bowl. Give it a whisk.
To prep the wet ingredients, place eggs, buttermilk, maple syrup, vanilla extract, and the now-cooled melted butter into a bowl. Whisk until fully combined.
Create a well in the center of the dry ingredients and pour in the wet ones. Fold them in and stir until just combined. A few lumps of flour are okay. Do not over mix. Let the batter rest for 10 minutes on the counter.
Meanwhile, heat the oven to 200 degrees F. Line a baking sheet with parchment paper and set aside.
Heat 1 teaspoon of vegetable oil in a large skillet over medium heat until shimmering. Wipe out the excess oil with a paper towel.
Using an ice cream scoop or a quarter measuring cup, portion out the batter onto the pan. Cook for 2-3 minutes or until the edges turn golden brown and the pancakes do not resist when you try to flip them with a spatula. Cook the other side for 1-2 minutes or until lightly browned.
Transfer onto the prepared baking sheet and keep them warm in the oven while you are cooking the rest of the batter.
Repeat the same process with the remaining batter.
When ready to serve, stack several pancakes on top of each other. Top it off with butter and drizzle it with maple syrup.
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Ingredients
For Gamjajeon
2 lb Yukon gold potatoes, peeled & diced (approximately 4 cups)
1/2 tsp salt
4 tbsp potato starch or flour
Cooking oil (I like to use avocado or coconut oil)
For Dipping Sauce
1 onion, diced
2 chili, sliced (optional)
1/2 cup soy sauce
1/2 cup agave nectar, maple syrup, or raw sugar
1/2 cup vinegar (I used apple vinegar - rice, apple cider, white wine, or red wine vinegar will be great!)
1/4 cup water