Honey Garlic Shrimp

Stephanie — Mon, 01 Aug 2022 08:00:41 +0000

This Honey Garlic Shrimp is an easy stir fry recipe with broccoli and a thick and flavorful sauce that you can serve over rice. It’s a quick and healthy dinner recipe that your family will love!

Be sure to try my Shrimp Fried Rice and Chinese Chicken Salad recipes next! (more…)

Cornbread Recipe

Stephanie — Mon, 07 Mar 2022 09:00:51 +0000

This cornbread recipe is easy to make in a cast iron skillet or baking dish! It can be made with or without buttermilk and makes a classic side dish with chili and soup!

(more…)

Chicken and Dumplings

Stephanie — Mon, 20 Dec 2021 09:00:02 +0000

If you’re looking for the best homemade recipe for Chicken and Dumplings, you’ve come to the right place. This thick and creamy chicken soup is loaded with so much cozy flavor, and it’s topped with perfectly cooked, light and airy dumplings.

Be sure to try my Chicken Stew recipe next! It’s hearty and so delicious!

(more…)

Cheddar Bay Biscuits

Stephanie — Sat, 11 Sep 2021 17:00:06 +0000

These Cheddar Bay Biscuits are easy to make from scratch or with Bisquick mix! With plenty of buttermilk substitution options, you’ll always be stocked up with what you need to make these warm and flavorful biscuits.

Be sure to serve these with my delicious Tomato Soup recipe. (more…)

Copycat IHOP Buttermilk Pancakes

Stephanie — Thu, 28 Jun 2018 10:00:06 +0000

Sweet and fluffy pancakes served with fresh fruit and warm syrup. They taste just like IHOP’s classic buttermilk pancakes, but are even better made at home!

Be sure to try my Copycat Cracker Barrel Hashbrown Casserole recipe next!

IHOP’s classic buttermilk pancakes everything that you want a pancake to be.

Light and fluffy, golden on the outside, a little sweet, and easy to make. That’s the whole package right there.

Buttermilk Substitutes

To create a substitute for buttermilk, you’ll need milk and any one of the following: Sour Cream, Plain Yogurt, White Vinegar, or Lemon Juice.

4 tablespoons milk + enough sour cream to make a cup.
2 tablespoons milk + enough plain yogurt to make a cup.
1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

Freezing Pancakes

Pancakes can easily be frozen and enjoyed for breakfast another day!

How To Freeze Pancakes:

Place some parchment paper on a baking sheet and line the pancakes on top without touching each other.
Place another sheet of parchment on top and freeze for a few hours.
Remove them from the freezer and stack them up in a labeled freezer bag.

Reheating Frozen Pancakes

-Oven Method: Line a baking sheet with parchment paper and top with frozen pancakes. Add foil on top of the pancakes and bake at 350 degrees for 10-15 minutes.

-Microwave Method: Heat a stack of frozen pancakes in the microwave for approximately 1 ½- 2 minutes.

How Long are Frozen Pancakes Good for

Frozen pancakes are best if used within 1-2 months.

Try These Next!

Make-Ahead Freezer Breakfast Sandwiches

Overnight Everything Bagel Breakfast Casserole

Denver Omelette Egg Bake

French Toast Roll-ups with Sausage

Homemade Cinnamon Rolls

Follow Me!

Join my free email list! You’ll get just one email a week with my latest recipes!
Plus, follow me on Facebook, Instagram, and Pinterest. I love connecting with you guys. 😊

Rate and Comment!

Did you make this recipe?! Did the information help you? I would love if you would rate the recipe and leave a comment!

Copycat IHOP Pancakes

Sweet and fluffy pancakes served with fresh fruit and warm syrup. They taste just like IHOP's classic buttermilk pancakes, but are even better made at home!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 290kcal

Author Stephanie

Ingredients

1¼ cups all-purpose flour sifted
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
1 large egg beatened
1¼ cups buttermilk
2 Tablespoons butter melted
3 Tablespoons sugar

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well-combined.
In a medium bowl, combine the egg and buttermilk. Pour into the flour mixture and stir. Stir in the melted butter and sugar.
Heat a griddle or large, nonstick skillet to medium heat. Coat with butter or nonstick cooking spray. (I prefer butter.)
Drop 1/3 cup of batter onto the heated surface. Once the top begins to bubble, wait an additional 30 seconds or so, then flip and cook for an additional 1-2 minutes, until each side is golden brown.
Repeat with the remaining batter, reapplying more butter or nonstick spray in between each pancake. You may need to decrease the heat to medium-low about halfway through.
Serve with syrup or fresh fruit and enjoy!

Nutrition

Recipe Source: Life in the Lofthouse

Baking Soda Archives - The Cozy Cook