IHOP's Blueberry Pancakes
A copycat of IHOP's buttermilk pancakes studded with fresh blueberries, served hot with maple syrup.
⏱️ Prep: 12 min🍳 Cook: 13 min🍽️ Makes 8
Nutritionper 1 pancake (~75 g)›
155
Calories
4.5g
Protein
24g
Carbs
4.5g
Fat
Ingredients
| 1 1/4 cups (155 g) | all-purpose flour |
| 1 1/4 cups (300 ml) | buttermilk |
| 1 | large egg |
| 1 tbsp | granulated sugar |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1/4 tsp | salt |
| 1/2 cup (75 g) | blueberries |
| as needed | butter or oil, for greasing the pan |
| to taste | maple syrup, for serving |
Instructions
- Combine the flour, sugar, baking soda, baking powder and salt in a sizable mixing bowl.
- In a different bowl, whisk together the buttermilk and egg.
- Add the buttermilk mixture to the dry ingredients and whisk only until just incorporated; avoid overmixing, lumpy batter is fine.
- Fold the blueberries in slowly.
- Grease a griddle or nonstick skillet with butter or oil and heat over medium.
- Pour 1/4 cup of batter per pancake onto the griddle. Cook until surface bubbles appear, flip, and cook 1-2 minutes more until golden brown.
- Serve hot with maple syrup.