IHOP's Double Blueberry Pancakes
A copycat of IHOP's extra-berry pancakes made with a generous cup of fresh blueberries folded into the batter, finished with more blueberries and syrup.
⏱️ Prep: 12 min🍳 Cook: 18 min🍽️ Makes 10
Nutritionper 1 pancake (~80 g)›
160
Calories
4.5g
Protein
24g
Carbs
4.5g
Fat
Ingredients
| 2 cups (250 g) | all-purpose flour |
| 2 tbsp | sugar |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 2 cups (480 ml) | buttermilk |
| 2 | large eggs |
| 1/4 cup (60 ml) | melted butter |
| 1 cup (150 g) | fresh blueberries |
Instructions
- Combine the flour, sugar, baking soda, baking powder and salt in a big bowl.
- In a separate bowl, whisk the eggs, buttermilk and melted butter.
- Add the liquid components to the dry ingredients and combine only until barely blended.
- Fold the blueberries in slowly.
- Grease a griddle or nonstick skillet with cooking spray or butter and heat over medium.
- Pour 1/4 cup of batter per pancake onto the griddle. Cook until surface bubbles appear, then flip and continue cooking until the other side is golden brown.
- If preferred, serve hot with more blueberries and syrup.