## Comprehensive Pancake Recipe Guide

Choose your preferred recipe based on the flavor and texture you desire, and enjoy making delicious homemade pancakes!

### Summary Guide:

1. **Classic Buttermilk Pancakes:**
   - **Flavor:** Tangy and rich.
   - **Texture:** Light and fluffy.

2. **IHOP Pancakes:**
   - **Flavor:** Slightly sweeter and more aromatic.
   - **Texture:** Extra light and fluffy due to the combination of all-purpose and cake flour.

3. **Blueberry/Banana Pancakes:**
   - **Flavor:** Sweet and fruity with bursts of blueberry or banana.
   - **Texture:** Light and fluffy with added moisture from the fruit.

#### 1. **Classic Buttermilk Pancakes**

**Ingredients:**
- 2 cups (240g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (3g) salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- 1/4 cup (60ml) melted butter
- 1 teaspoon (5ml) vanilla extract

**Instructions:**
1. **Preheat Griddle:** Heat a griddle or non-stick pan over medium heat.
2. **Mix Dry Ingredients:** In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
4. **Mix Batter:** Pour wet ingredients into dry ingredients and stir until just combined (some lumps are okay).
5. **Cook Pancakes:** Lightly grease the griddle with butter. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. **Serve:** Serve immediately with butter, syrup, or your favorite toppings.

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#### 2. **IHOP Pancakes**

**Ingredients:**
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) cake flour
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (5g) baking powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (3g) salt
- 1 1/4 cups (300ml) buttermilk
- 1 large egg
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon (5ml) vanilla extract

**Instructions:**
1. **Preheat Griddle:** Heat a griddle or non-stick pan over medium heat.
2. **Mix Dry Ingredients:** In a large bowl, whisk together all-purpose flour, cake flour, sugar, baking powder, baking soda, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together buttermilk, egg, vegetable oil, and vanilla extract.
4. **Mix Batter:** Pour wet ingredients into dry ingredients and stir until just combined (some lumps are okay).
5. **Cook Pancakes:** Lightly grease the griddle with butter. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. **Serve:** Serve immediately with butter, syrup, or your favorite toppings.

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#### 3. **Blueberry/Banana Pancakes**

**Ingredients:**
- 1 1/2 cups (180g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1/2 teaspoon (3g) salt
- 1 large egg
- 1 cup (240ml) milk
- 2 tablespoons (30g) melted butter
- 1 teaspoon (5ml) vanilla extract
- 1 cup (150g) fresh or frozen blueberries OR 2 ripe bananas, mashed

**Instructions:**
1. **Preheat Griddle:** Heat a griddle or non-stick pan over medium heat.
2. **Mix Dry Ingredients:** In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract. (For banana pancakes, stir in mashed bananas.)
4. **Mix Batter:** Pour wet ingredients into dry ingredients and stir until just combined (some lumps are okay). (For blueberry pancakes, gently fold in blueberries.)
5. **Cook Pancakes:** Lightly grease the griddle with butter. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. **Serve:** Serve immediately with butter, syrup, or additional fruit toppings.