Copycat IHOP Pancakes

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 2: In another bowl, whisk the egg, buttermilk, sugar, melted butter, and vanilla extract until smooth.

Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix — a few lumps are okay.

Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.

Step 5: Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

Step 6: Stack the pancakes, top with butter, drizzle with maple syrup, and serve warm.

Storage Information

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster. For longer storage, freeze pancakes between layers of parchment paper in a zip-top bag for up to 2 months; reheat directly from frozen in a toaster or microwave.