IHOP Celebrates National Pancake Day with Free Short Stack
By: Leah Rodrigues
Published: February 28, 2012

In honor of National Pancake Day, The International House of Pancakes (IHOP) is inviting diners to enjoy a free short stack of buttermilk pancakes.  The restaurant chain started this promotion in 2006 as a way to raise money for various charities including the Children's Miracle Network Hospitals.  IHOP is asking diners to leave a donation when visiting the restaurant.  If you cannot make it out to IHOP to receive your complimentary short stack, try making these lemon blueberry pancakes at home.  The recipe is super easy and these delicious pancakes are great any time of the day.



Dry Ingredients:
2 cups of all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
blueberries (fresh or frozen)
 
Wet Ingredients:
1 cup of buttermilk
2 eggs
1/4 cup vegetable oil
3/4 cup of water
finely grated zest of 1 lemon
finely grated zest
 
Directions:
 








Preheat a griddle or large frying pan to about 350 degrees F.


   
In a large bowl, mix together all the dry ingredients. In a second large bowl, whisk together all the wet ingredients and the lemon zest. With a rubber spatula, fold in the dry ingredients into the wet ingredients until completely incorporated. If the batter is too stiff add a bit more water. Ladle batter onto the hot griddle ( I like to use a half cup measure) then drop as many blueberries as you like onto the pancakes. Turn pancakes to bake on the other side when bubbles stop breaking on the surface, and the edges of the pancakes are no longer wet looking. Serve with butter and maple syrup.

Preheat a griddle or large frying pan to about 350 degrees F.


     
In a large bowl, mix together all the dry ingredients. In a second large bowl, whisk together all the wet ingredients and the lemon zest. With a rubber spatula, fold in the dry ingredients into the wet ingredients until completely incorporated. If the batter is too stiff add a bit more water. Ladle batter onto the hot griddle ( I like to use a half cup measure) then drop as many blueberries as you like onto the pancakes. Turn pancakes to bake on the other side when bubbles stop breaking on the surface, and the edges of the pancakes are no longer wet looking. Serve with butter and maple syrup.