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IHOP Pancakes

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IHOP Pancakes
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Makes: 8 servings adjust



  • 1 14 cups Buttermilk
  • 14 cup Vegetable Oil
  • 12 teaspoon Vanilla Extract
  • 14 cup White Sugar
  • 1 14 cups Flour
  • 1 12 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • dash Salt

Step 1

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


  • 1 Egg
  • 1 teaspoon Lemon Juice

Step 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.


  • Butter

Step 3

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