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Here are three of IHOP's most closely guarded pancake secrets. We'll never make our pancakes any other way after reading this list!

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1. DON'T OVERWORK IT.
Over-mixing the batter is one of the biggest mistakes people make, Grimm says. Nobody wants to bite into a clump of flour, but that doesn't mean you should stir away all of the lumps—just break them down to small, pea-sized ones, and then your batter is ready to pour.

2. CHILL OUT.
This tip goes against everything you've heard about baking, and it's a key difference between making pancakes and a layer cake: Your liquid ingredients should be ice cold.
Warm (or even room temperature) oil, water, milk and eggs can heat up the gluten in the flour, setting off the chemical reactions that make pancakes light and springy prematurely, Grimm explains.
The next time you start to make breakfast, just imagine Andre3000 whispering in your ear: “What's cooler than being cool? Ice cold!” Leave the ingredients in the fridge until you absolutely need them (and, in the meantime, shake it like a Polaroid picture, of course).

3. CUT OUT THE FAT.
IHOP doesn't use butter or oil on its griddle, because butter can give the pancake that webbed, lacy look, instead of a uniformly golden brown ‘cake. If you need a little fat to keep the pancakes from sticking, Grimm suggests rubbing a little Crisco on a cold pan with a paper towel. That way you're not using as much fat, but the pancakes will flip easily.

We're drooling just thinking about how much better our pancakes are going to taste once we start using IHOP's methods. In fact, we're actually looking forward to morning just so we can make a fabulous breakfast that's delicious and hearty.

Article Source: Delish