Ihop Pumpkin Spice Pancakes Recipes

COPYCAT IHOP PUMPKIN PANCAKES

Copycat Ihop Pumpkin Pancakes image

Make and share this Copycat Ihop Pumpkin Pancakes recipe from Food.com.

Provided by wiltbrittany

Categories Breakfast

Time 15m

Yield 9 pancakes, 3 serving(s)

Number Of Ingredients 11

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
1/3 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla

Steps:

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.
Oil the cooking area slightly with vegetable oil.
Pour batter into pan (1/2 cup of batter per pancake).
Flip pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side.
After flipped cook for another minute.
Serve warm.

PUMPKIN PANCAKES

Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories Breakfast and Brunch Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

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