IHOP Pumpkin Spice Pancake

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Oct. 24, 2013

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
Salt 1/2 Teaspoon
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4