The IHOP Pumpkin Pancakes are one of my favorite pancakes from the IHOP. These pancakes remind me of pumpkin bread, which is moist and wonderfully spiced with cinnamon, clove, allspice, and nutmeg. Plus you get the added benefit of real pumpkin which gives your ordinary pancake a bit of heft making for a hearty breakfast.
|Flour||1 1/4 Cup (20 tbs)|
|Baking powder||1 1/2 Teaspoon|
|Sugar||1 1/2 Tablespoon|
|Baking soda||1/2 Teaspoon|
|Vegetable oil||1/8 Cup (2 tbs)|
|Eggs||1 , slightly beaten|
|Buttermilk||1 1/2 Cup (24 tbs) (1/8|
|Pureed pumpkin||1/3 Cup (5.33 tbs)|
|Pumpkin pie spice||1 1/2 Teaspoon|
|Vanilla extract||1 Teaspoon|
1. In a medium sized bowl, add flour, baking powder, sugar, salt, and baking soda. Mix well.
2. Add vegetable oil, egg, and buttermilk (as needed) and mix until just well blended.
3. Add pumpkin, vanilla, and pie spice. Stir well.
4. Heat a frying pan over medium flame or heat a griddle to 350 degree F.
5. Grease the cooking area with vegetable oil and pour batter onto the surface, about ½ cup batter. Flip pancake over when edges become dry and small bubbles form on the uncooked side. Cook for 2 minutes.
6. Serve hot with whipped cream.