IHOP Pumpkin Pancakes

by Copycat recipes

These pancakes are amazing. Every Fall season my husband and I enjoy the pumpkin pancakes. Finally, I found this recipe and made them myself. The only thing I would change about the recipe below is adding a touch more sugar. 

You can buy Pumpkin Pie Spice in the store but it is easy enough to create. Just mix some cinnamon, nutmeg, Allspice, Ginger and clove together. I'd stay heavy on the Cinnamon and not too much nutmeg, ginger or clove. 

Ingredients

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 cup vegetable oil
• 1 egg ( slightly beaten )
• 1 1/2 cups buttermilk ( 1/8 - 1/4 cup more if needed to keep batter thinner )
• 1/3 cup pureed pumpkin (pumpkin from a can will work)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla

Instructions

In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.

Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle. Flip your pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side. After pancakes are flipped cook for another minute or two.

Turning pancakes is made much easier if you spray your pancake turner with a non stick spray.

This recipe makes about nine 4" - 5" pancakes. Serve warm with your favorite syrup.

When the edges become more solidified and the pancake top is bubbling, this is the time to flip the pancake over before it burns on the bottom.