IHOP's Pumpkin Pancakes
A copycat of IHOP's fluffy fall-spiced pumpkin pancakes, made with pumpkin puree, buttermilk and warm spices, served with butter and maple syrup.
⏱️ Prep: 10 min🍳 Cook: 20 min
Nutritionper 100 g›
170
Calories
4g
Protein
27g
Carbs
5g
Fat
Ingredients
| 1 1/2 cups (190 g) | all-purpose flour |
| 3 tbsp | granulated sugar |
| 1 1/4 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1/2 tsp | ground cinnamon |
| 1/4 tsp | ground ginger |
| 1/4 tsp | ground nutmeg |
| 1/4 tsp | ground cloves |
| 1 cup (240 ml) | buttermilk |
| 1/2 cup (120 g) | pumpkin puree |
| 1/4 cup (60 ml) | milk |
| 1 | big egg |
| 2 tbsp (30 g) | melted butter |
| to taste | maple syrup and butter, for serving |
Instructions
- In a big basin, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- In a separate bowl, combine the buttermilk, pumpkin puree, milk, egg and melted butter.
- Add the liquid components to the dry ingredients and mix only until barely blended — avoid overmixing; a few lumps are acceptable.
- Preheat a lightly oiled nonstick skillet or griddle over medium heat.
- For every pancake, pour 1/4 cup (60 ml) of batter onto the griddle. Cook until surface bubbles appear, flip, and cook for another 1–2 minutes, until golden brown.
- Serve the pumpkin pancakes with butter and maple syrup.