In honor of National Pancake Day, lo & Behold the IHOP inspired pancakes

Tomorrow is national pancake day! I am literally known to forget every appointment, birthday & events. Well what do you know, I have remembered what tomorrow is! I feel like if it involves food, I'll remember.... hence why I never forget when Halloween is.

ok maybe you are starting to see the pattern but I'm not just a huge food lover, but I CRAVE sweet foods. It does take a toll on me though so I am trying to include healthier options and substitutions, especially since it's my second pregnancy and I still have 10 extra pounds to lose from my first pregnancy!

Here is my quick & easy pancake recipe that you will definitely be saving for those hectic mornings and hungry little tummies to feed in such short amount of time!

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons butter, melted, or vegetable oil

1 large egg

1 tablespoon vegetable oil

**Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.