In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure to break up any lumps in the flour and distribute the baking powder evenly so your pancakes rise uniformly.

In a medium mixing bowl, whisk together the buttermilk, whole milk, eggs, melted butter, and vanilla extract until well combined. The mixture should be smooth with no streaks of egg white visible.

Pour the wet ingredients into the dry ingredients and gently stir with a whisk until just combined. The batter will look slightly lumpy, which is exactly what you want; overmixing develops gluten and creates tough, dense pancakes instead of fluffy ones.

Allow the batter to sit for 2 to 3 minutes on the counter while you preheat your griddle. This resting time lets the flour fully hydrate and helps the baking powder activate, which contributes to better rise and fluffier results.

Heat your griddle or skillet over medium-high heat for 2 to 3 minutes until a drop of water sizzles and evaporates on contact. The right temperature is critical; too low and you'll get pale, rubbery pancakes, while too high will burn the outside before the inside cooks.

Once hot, lightly butter the entire cooking surface with a paper towel dipped in melted butter. This creates those golden-brown edges and crispy spots that make IHOP pancakes so craveable.

Using a ladle or 1/4-cup measuring cup, pour batter onto the hot griddle, leaving about an inch between each pancake to prevent them from fusing together. You should hear a gentle sizzle as the batter hits the heat.

Let the pancakes cook undisturbed for about 2 minutes until you see bubbles forming on the surface and the edges look set but not brown. These bubbles are a signal that it's time to flip and that the inside is cooking properly.

Flip each pancake carefully using a spatula and cook for another 60 to 90 seconds until the bottom is golden brown. The second side cooks faster, so watch closely to prevent burning.

Place finished pancakes on a plate and cover loosely with foil to keep them warm while you finish cooking the remaining batter. Repeat the process with the remaining batter, buttering the griddle between batches as needed.