IHOP Pumpkin Pancakes Recipe

Thursday, October 31, 2013

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.

2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.

4. Pour the batter in 1/3 cup portions into the hot pan. Should form 5-inch circles.

5. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 3 minutes.

6. Flip the pancakes and cook other side for the same amount of time, until brown.

I make them on the smaller side, so I get around 14.


Sandra VanHoey April 2, 2014 at 2:25 PM  

I have never had a pumpkin pancake before but I have had those pumpkin rolls and love them. I think I'd really like these, thanks for sharing

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