I've personally have tried making buttermilk pancakes with little success in making them fluffy until I uncovered three very important steps. I guarantee that if you follow this recipe and my instructions below, you'll have super fluffy pancakes that taste almost identical to the IHOP Buttermilk Pancake.
Don't miss the three tips that I share with you through the process. If you skip the three steps you will not have Fluffy IHOP Pancakes.
1 1/4 cup flour
1 1/2 teaspoon baking powder
2 1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil (I use olive oil)
1/8 teaspoon vanilla extract
1 egg (slightly beaten)
1 1/2 cup buttermilk (1/8 - 1/4 cup more if needed to keep batter thinner)
Preheat a frying pan or griddle. If you are using a griddle, preheat to 375 degrees.
Whisk flour, baking powder, baking soda, and salt together in a bowl and sit aside.
Put egg and sugar in a large bowl and beat with an electric hand mixer or wire whisk until the egg is light, fluffy, and will nearly stand on it's own.
Mix the vegetable oil (I use olive oil), milk, and vanilla gently into the egg.
Now mix in the dry ingredients being careful to leave a little bit lumpy. If you mix until smooth, your pancakes will be thin and tough.
Let Stand for 5 - 10 minutes.
Pour batter onto griddle to desired size and turn pancakes when air bubbles come to the top and burst. Turning pancakes is made much easier if you spray your pancake turner with a non-stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them.
This recipe makes about nine 4" - 5" pancakes.
Serve warm with your favorite syrup.