If you are ready for fall to get started you will want to whip up this CopyCat IHOP Pumpkin Pancakes Recipe. Fall breakfast foods are the sure way to make yourself ready for fall. Since today is the last official day of summer we were excited to make some yummy pumpkin pancakes. My daughter loves pumpkin and IHOP pumpkin pancakes are her favorite fall food. If I could have back all the $$’s we have spent at IHOP during the fall, I would be one rich lady, ha ha! Last week we enjoyed CopyCat Starbucks Pumpkin Scones with our Copycat Starbucks Pumpkin Latte and we are already awaiting the comforting flavors of fall. This CopyCat IHOP Pumpkin Pancakes Recipe was pefect.
Copycat IHOP Pumpkin Pancakes Recipe
We loaded our Pumpkin Pancakes up with butter, maple syrup and of course some whipped cream. Oh MY! These were so tasty. We whipped up a couple batches of this CopyCat IHOP Pumpkin Pancakes Recipe (we always need a few batches to feed our large family) and enjoyed our last summer breakfast on our patio. It was wonderful knowing that we were saving $$’s from eating out. Plus it was nice to enjoy the sunshine and discuss upcoming fall activities that we have planned.
We LOVE breakfast foods. I know we will be making this recipe for dinner many times this fall. Pancakes with the flavors of pumpkin will be perfect. In the past I have always just made plain buttermilk pancakes.
The ingredients you will need to make your own IHOP Pumpkin Pancakes at home are quite simple. Be sure to snag yourself some pumpkin during the fall sales to save you even more$$’s.
INGREDIENTS
2 Eggs
1 1/4 cup Buttermilk
4 tbsp melted Butter
3 tbsp Pumpkin Puree
1/4 cup Sugar
1/4 tsp Salt
1 1/4 cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Cinnamon
1/4 tsp Allspice
DIRECTIONS
Mix together dry ingredients.
Stir in eggs, buttermilk, butter, and pumpkin.
Mix until smooth.
Preheat griddle or skillet over medium heat.
Spray with cooking spray.
Put 1/4 cup of batter on skillet until it stops bubbling and edges begin to harden.
Flip, and cook other side about same amount of time.
Serve warm with butter and syrup.
These pumpkin pancakes were a favorite by almost my entire family. I decided to whip up another batch to keep in the freezer.
Adapted from Todd Wilbur’s copycat recipe.
Copycat IHOP Pumpkin Pancakes Recipe
Ingredients
- 2 Eggs
- 1 1/4 cup Buttermilk
- 4 tbsp melted Butter
- 3 tbsp Pumpkin Puree
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1 1/4 cup Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cinnamon
- 1/4 tsp Allspice
Instructions
- Mix together dry ingredients.
- Stir in eggs, buttermilk, butter, and pumpkin.
- Mix until smooth.
- Preheat griddle or skillet over medium heat.
- Spray with cooking spray.
- Put 1/4 cup of batter on skillet until it stops bubbling and edges begin to harden.
- Flip, and cook other side about same amount of time.
- Serve warm with butter and syrup.
These were too sweet for my family. The texture wad excellent. I would cut the sugar by half. It was like eating dessert!
The MOST delicious pancakes I’ve ever tried. Far superior to IHOP! Love, love, love!
How many pancakes does this recipe usually make??