The IHOP pancake recipe without buttermilk is a copycat recipe of one of the best international houses of pancakes.
This is one of the best pancake recipe options you can easily make at home. This great recipe makes the perfect pancakes that taste just like the original recipe.
These copycat IHOP pancakes use simple ingredients that can easily be found in the grocery store making them the best pancakes you can ever have. They make delicious American breakfast food, especially if you are looking for a fluffy pancake recipe.
If you are not looking for traditional buttermilk pancakes, you can try out this non-buttermilk recipe for your homemade pancakes, which gives light and fluffy pancakes that will be your family favorite.
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Why does this Recipe Works?
When you live in an area where Buttermilk is not easily accessible, or you do not have it in hand, or you do not use it due to dietary restrictions, try out this recipe that makes the fluffiest pancakes you'll ever have.
It is an easy recipe for a Sunday morning and everyone at the breakfast table will love it. Also, if you forget to buy Buttermilk or need just a small amount, this recipe works in your favor.
The buttermilk substitutes work as well as Buttermilk giving you light and fluffy pancakes.
The Ingredients
Whole Milk
Regular milk gives pancake batter both taste and texture, so if you want to make pancakes without milk, you cannot always just use water instead.
If you do not want to use milk, you can make pancakes with melted real butter and vanilla extract instead. You can also go for almond milk.
White flour
Flour is the most important ingredient in pancakes. It is the glue that holds everything together. You can choose whole wheat flour. The structure depends on the flour used because some flours soak up more water or make more gluten, which holds the structure together.
Sugar
Sugar gives the batter flavor, makes it smoother, and helps it keep its shape when mixed with other ingredients. Browning the pancakes makes them taste and look better, and sugar may help.
Baking soda
Pancakes can be made to rise when baking soda is combined with an acid such as vinegar, lemon juice, or cream of tartar. This rising agent has a short shelf life; thus, the bread needs to be baked as soon as possible once it is made.
Vegetable Oil
The oil improves the texture of the dough and the overall flavor and "mouthfeel" of the pancakes.
Salt
The use of salt improves the overall flavor of the batter. The right amount, in this case, is what you need to get the desired outcomes. About a quarter of a teaspoon per cup of flour, or 2.5 ml for every 240 ml of flour, is the standard ratio of salt to flour in a batter.
Egg
Because of their protein content, eggs help the batter hold together, making a more flavorful, protein-rich, and less crumbly final result. You also use egg whites.
The Equipment
Pancake Griddle –You need a good electric griddle that has been preheated to 350 degrees F so that you can grease (using cooking spray) and flip the pancakes without them sticking.
Weighing Scale – You need just the right amount of flour to make pancakes, and the weighing scale will help you figure that out.
A Measuring Jug/ measuring cups – If you do not want your pancakes to be too wet, you'll need a measuring jug to get the right amount of milk or water. Using your measuring jug, you can also carefully pour your pancake mix into the frying pan.
Mixing Bowl – To mix all the pancake ingredients, you need a mixing bowl because it can hold a lot more pancake mix and has a lot more room, so you don't make a mess while mixing.
Whisk and a spatula – You can mix the pancake batter and move the pancake from the pan to a plate.
Buttermilk Substitution
Whole or 2% milk
The fat in the dairy makes the gluten strands more flexible, which results in a fluffy, light pancake. The best choice would be whole or 2% milk. Skim is pointless; you would be better off just using water.
Cream Diluted with Water
An excellent substitute is heavy whipping cream thinned with water. In place of 1 ¼ cups of milk, ½ cup plus two (2) teaspoons of each of these will do the trick in this recipe
Sour Cream or Greek Yogurt
Adding sour cream or yogurt to your pancake batter will make them fluffier because the acid in the dairy products will react with the baking powder. You may need to add a little water or milk to get the pancake batter to a pourable consistency.
Just Add Water
As a final option, you can use water alone. Pancakes prepared with water are not the best, but water will do the trick if you are looking for a cheap alternative.
Can you Freeze IHOP Non-buttermilk Pancakes?
IHOP non-buttermilk makes good pancakes that can be frozen. After they have been cooked, spread them out in a single layer on a cookie sheet so that they may cool.
Place the baking sheet in the freezer, and when the pancakes have reached the desired consistency, remove them and place them in an airtight container or a bag with a zip top. They may be reheated in the microwave or the toaster in less than one minute.
How to Store IHOP Non-buttermilk Pancakes
Cooked pancakes can be preserved in many ways. Cool the pancakes to room temperature before putting them in the fridge. If you refrigerate hot pancakes, condensation will make them mushy.
Pancakes can be stored in a foil or an airtight container in the fridge, making them last a week. You may also freeze leftover pancakes by wrapping them in plastic and storing them in a freezer-safe bag to last longer.
FAQ
Acidity and a liquid are the two most important parts of a buttermilk substitute, whether it is made from dairy or not. Ideally, one that tastes and looks like Buttermilk.
Usually, you can mix a small amount of acid, like lemon juice, with a liquid, like milk or soy milk.
This mixture curdles quickly and works well in recipes that call for Buttermilk, but it might not be pleasant to drink on its own.
Yes, you can replace buttermilk with just milk. It is not advised to use plain milk instead of Buttermilk because the result will not be the same without the acid.
But if you mix an acidic ingredient with plain milk, you can make a substitute that is more like Buttermilk.
Buttermilk is the key ingredient that sets these pancakes apart from the rest. Buttermilk pancakes, as opposed to conventional pancakes, require Buttermilk, even though most pancake recipes and mixes call for plain milk.
The addition of Buttermilk makes for a wonderfully textured dish.
Biting into one of these treats is like biting into a cloud; they are fluffy, light, and incredibly tender.
It adds an incredible amount of fluffiness to them.
Expert Tips
Do not mix the dough too much. Pancakes are supposed to be soft, not rubbery, but if you mix them too much, they can get very tough.
Mix the wet ingredients in one bowl or a large wet mixing cup and the dry ingredients in another bowl. Mix the wet and dry ingredients together until the dry flour is gone, then stop.
Let the batter cool down. Before you cook your pancakes, you need to let the batter sit for at least 10 minutes so that the ingredients can hydrate and relax. You can also put the batter in the fridge overnight. The batter will get thicker as it sits, which is fine.
Add a ¼ cup of malted milk to your pancake batter for a pancake that tastes as if it came from a diner. You can find this near the powdered milk in the store's baking section.
Include toppings such as chocolate chips, fresh fruit or a drizzle of maple syrup that you can place on the top of the pancakes.
Prepare these airy pancakes as dessert. To make them more exotic, use butter pecan syrup or sprinkle with chopped nuts and toffee or a chopped Snickers bar before topping them with chocolate syrup.
You can also use this recipe to make homemade waffles.
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IHOP Pancake Recipe without Buttermilk
Equipment
- Pancake Griddleor non-stick pan
- Weighing scale
- Spatula
- Mixing bowl
- Measuring Jug
- Paper towel
Ingredients
- 1 cup Milk
- 1 ¼ cups All - Purpose Flour
- ¼ cup Sugar
- 1 teaspoon Baking Soda
- 1 tablespoon Oil
- 1 teaspoon Salt
- 1 Large Egg
Instructions
- Place the milk in a small bowl.
- In the meantime, begin heating a griddle over a low to medium heat.
- Put all of the dry ingredients into a bowl and mix them together thoroughly.
- Put the egg and oil in the bowl with the milk, and then stir the mixture together very gently. After that, transfer all of the liquid to the bowl containing the flour.
- Combine the dry and wet ingredients in a mixing bowl and stir until the majority of the lumps have disappeared.
- Grease the hot pan very lightly and pour around a quarter cup of batter onto the pan's nonstick surface.
- Let them cook slowly, then turn them once the bottom is golden brown and the edges start drying out.
- After they have been flipped, it should not take more than a minute or so for the cooking process to come to an end.
- Serve warm with butter, maple syrup, and fruit.
