Fakeout Kitchen

IHOP-Style Buttermilk Pancakes

Savor the nostalgic, fluffy texture of diner-style pancakes using only wholesome, organic ingredients free from inflammatory seed oils.

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Ingredients

  • 1.5 cups organic spelt flour
  • 2 tbsp organic tapioca starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup organic buttermilk
  • 2 pasture-raised large eggs
  • 3 tbsp grass-fed butter, melted
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Vegetable oil or Canola oil → Grass-fed butter — Eliminates industrial seed oils and provides healthy saturated fats.
  • White granulated sugar → Pure maple syrup — Replaces refined white sugar with a minimally processed natural sweetener.
  • All-purpose flour → Organic spelt flour — Adds more fiber and nutrients while maintaining a soft, authentic pancake texture.

Instructions

  1. Preheat oven to 375°F and lightly grease a cast iron skillet or griddle.
  2. In a large mixing bowl, whisk together the organic spelt flour, tapioca starch, baking powder, baking soda, and sea salt.
  3. In a separate medium bowl, whisk the buttermilk, eggs, melted butter, maple syrup, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined—do not overmix, as some lumps are expected.
  5. Heat the skillet over medium-low heat. Pour approximately 1/4 cup of batter onto the griddle for each pancake.
  6. Cook until bubbles form on the surface (about 2-3 minutes), then carefully flip with a spatula.
  7. Cook the other side for an additional 1-2 minutes until golden brown and cooked through.
  8. Serve immediately with fresh blueberries and a drizzle of organic maple syrup.

FAQ

How can I make these pancakes without buttermilk?

You can substitute by mixing 1 cup of organic whole milk with 1 tablespoon of lemon juice; let it sit for 5 minutes before adding to the batter.

Why is it important not to overmix the batter?

Overmixing develops gluten, which can make the pancakes rubbery rather than light and fluffy.

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