I used to love the “German” pancakes at IHOP.
But for the last ten years I’ve been making my own buckwheat pancakes using about half “Bob’s Red Mill” organic Buckwheat Flour Pancake Mix with about half Bob’s organic High Fiber Pancake & Waffle (whole grain) Mix. And I use buttermilk (actually, organic Kefir) instead of milk plus eggs and all the usual suspects. Especially, Cinnamon. My “secret ingredient”!
Off course, my pancakes are topped with butter and 100% pure
Vermont grade ‘B’ fancy maple syrup.