IHOP Corn Cake Pancakes

Ingredients

• 1.5 cup all-purpose flour
• 0.333 cup cornmeal
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 2 eggs (large)
• 0.667 cup granulated sugar
• 1 cup whole milk
• 0.75 cup buttermilk
• 0.333 cup butter (melted)
• nonstick cooking spray (for the pan)
• butter (for serving)
• maple syrup (for serving)

Steps

1. 1

   In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

2. 2

   In a separate medium bowl, beat the eggs with the sugar until well combined.

3. 3

   Whisk in the whole milk, buttermilk, and melted butter into the egg mixture.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

5. 5

   Preheat a griddle or large nonstick skillet over medium-low heat and coat with nonstick cooking spray.

6. 6

   Pour the batter onto the hot griddle, using about 1/4 cup for each pancake.

7. 7

   Cook until bubbles form on the surface and the edges look set, then flip and cook until the other side is golden brown.

8. 8

   Serve hot with butter and maple syrup.

Notes

Leftover pancakes freeze well for several months. To freeze, place a sheet of wax paper between each pancake and store in a freezer bag.

Nutrition per serving

• breakfast
• pancakes
• copycat
• IHOP
• cornmeal
• vegetarian
• griddle