It’s National Pancake Day on March 8th! IHOP in the past has had it as today so I'm not sure...

This form of batter that was fried and considered a flat cake dates back 30,000 years ago. Amelia Simmons’s was the first known American to have a cookbook published which included pancake recipes back in 1796.

My personal favorite style of pancakes are buttermilk pancakes. Please see recipe referenced below from Bon Appetit. Recipe by Jessie Damuck

Ingredients
Servings: Serves 4 (Make About 8 Pancakes)

    1⅓ cups all-purpose flour
    3 tablespoons sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon kosher salt
    2 large eggs
    1¼ cups buttermilk
    2 tablespoons unsalted butter, melted
    Vegetable oil (for griddle)
    Pure maple syrup (for serving)

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).
Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.