Making IHOP Pancakes at Home | But Better

Traditional Buttermilk Pancakes

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 
2. Add the buttermilk, milk, egg, egg yolk, oil and vanilla (if using), and whisk until a smooth batter forms, being careful not to over-mix. 
3. Preheat a non-stick pan or griddle over medium heat. Once hot, lightly grease with cooking spray. 
4. Using a 4 oz ice cream scoop or measuring cup, add the pancake batter to the hot pan, making sure to leave space between each to spread. Gently spread the pancake with the back of the scoop into a round and cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 2-3 minutes or until golden brown and cooked through. Remove to a plate and repeat with the rest of the batter. 
5. Add pancakes to a plate, top with softened butter and a drizzle of maple syrup. Serve.‍

Double Blueberry Pancakes

Blueberry Pancakes: 

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 
2. Add the buttermilk, milk, egg, egg yolk, oil and vanilla (if using), and whisk until a smooth batter forms, being careful not to overmix. Fold in the blueberries until evenly combined.
3. Preheat a non-stick pan or griddle over medium heat. Once hot, lightly grease with cooking spray. 
4. Using a 4 oz ice cream scoop or measuring cup, add the pancake batter to the hot pan, making sure to leave space between each to spread. Gently spread the pancake with the back of the scoop into a round and cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through. Remove to a plate and repeat with the rest of the batter. 

Blueberry Sauce

1. In a medium saucepan over medium-high heat combine 2 cups (190g) blueberries, sugar, lemon juice, water, maple syrup, and corn syrup. Bring to a boil and then reduce to a simmer. Cook for 6-8 minutes, stirring occasionally, or until the sauce is thickened and syrupy; the sauce should cling to your spoon when you turn it on its side. Pour the sauce through a fine mesh strainer into a bowl. 
2. To the strained sauce fold in the remaining ½ cup (95g) fresh blueberries until coated. Set aside. 

Whipped Cream

1. Add heavy cream to a medium sized bowl and whisk aggressively until it begins to thicken. Add the powdered sugar, and continue to whisk until soft peaks form.
2. Optionally, once the cream is whipped, fold in creme fraiche for extra flavor.

Assembly: 

1. Add pancakes to a plate. Top with the blueberry sauce and a quenelle or dollop of whipped cream. Serve.

 Cinn-A-Stack Pancakes

Pancakes: 

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 
2. Add the buttermilk, milk, egg, egg yolk, oil and vanilla (if using), and whisk until a smooth batter forms, being careful not to overmix. 
3. Preheat a non-stick pan or griddle over medium heat. Once hot, lightly grease with cooking spray. 
4. Using a 4 oz ice cream scoop or measuring cup, add the pancake batter to the hot pan, making sure to leave space between each to spread. Gently spread the pancake with the back of the scoop into a round and cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through. Remove to a plate and repeat with the rest of the batter. ‍

‍Vanilla Cream Cheese Glaze:

1. Add the cream cheese to a medium bowl and use an electric mixer to whip until smooth. Turn the machine off, add half of the powdered sugar and then turn on low, increasing the speed as the sugar mixes into the cream cheese until fully combined. Repeat this process with the second half of the sugar. 
2. Add in the whole milk and mix until a smooth glaze forms; it should easily drizzle off the beaters when you lift them. If needed, add more milk, about 1 teaspoon at a time, until you reach the desired consistency. Fold in the vanilla beans and set aside. 

Cinnamon Spread:

1. In a medium saucepan over medium heat whisk together the sugars and water. Continue to whisk until the sugars dissolve in the water. 
2. Whisk in the maple syrup and bring to a boil. Continue to boil the mixture until it reaches 230°F (110°C) on an instant read thermometer. Do not walk away from the pot at this point as the mixture can bubble to the top of the pot. If it does, just remove the pot for a second or two to let the bubbles subside and then place back on the heat. 
3. Remove from the heat, stir in the cinnamon until fully combined, followed by the butter. Continue to stir until the butter is fully melted and emulsified into the sauce. Season with salt to finish and then remove to a heat-proof bowl and let come to room temperature. The sauce will thicken into a paste as it sits. 

Assembly:

1. Right before serving, warm the cinnamon sauce so that it easily spreads on the pancakes. 
2. Add one pancake to a plate, cover the top with cinnamon spread and then top with another pancake. Repeat this process with 3 more pancakes. Drizzle the cream cheese glaze over the top pancake and serve.