IHOP Pumpkin Pancakes

8 Nov

IHOP serves pumpkin pancakes every fall.  They are so light and fluffy and pumpkin goodness.  I came across this copycat recipe on the internet a few years ago and have been making these ever since.  I love to serve them with a ginger syrup or more recently a pomegranate maple syrup. 

IHOP Pumpkin Pancakes

4 servings

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

Heat skillet over medium heat.  Coat pan with cooking oil.

Combine eggs. buttermilk, butter, pumpkin, and sugar in a large bowl.

Combine remaining ingredients in a small bowl.  Add dry ingredients to wet and mix well.

Pour batter into the hot pan.  When batter stops bubbling flip the pancakes and cook on the other side til done.


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