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.
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! Recipe Source: Life in the Lofthouse
