Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » IHOP Pumpkin Pancakes
by Stephanie Manley 26 Comments
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IHOP Pumpkin Pancakes are one of my favorite pancakes at the restaurant. They 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.
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Table of Contents
What makes this the must try recipe?
These homemade pumpkin spice pancakes are made from scratch, so they are full of natural flavors. The canned pumpkin gives you a wonderful fall-inspired flavor. The pumpkin is well balanced with the pumpkin spices.
Pumpkin Spice Pancakes
When I go to the IHOP when pumpkin spice pancakes are on the menu, I always order them – they are one of my favorites. These pancakes remind me a lot of pumpkin bread, which is moist and pleasantly spiced with cinnamon, nutmeg, allspice, and cloves.
If you love pancakes (and who doesn’t?), real pumpkin will give your ordinary pancakes a bit of heft for a hearty breakfast.
Now you don’t have to go out to IHOP for pancakes You can make your own IHOP pumpkin pancakes at home with my copycat recipe.
IHOP Seasonal Pancakes
Every year, diners at IHOP eagerly look forward to the return of their seasonal pumpkin pancakes. Now you don’t have to wait to go to IHOP in the fall – you can indulge your taste for pumpkin spice pancakes and bring fall flavor into your favorite breakfast at any time of the year.
The combination of seasonings in these pancakes provides the perfect taste of pumpkin spice to start your day.
Pancakes are Easy to Make
Making pancakes isn’t that hard to do. Thankfully for beginner cooks, pancakes are very forgiving because it’s easy to adjust the batter.
If your mixture is too runny, you can always add a little more flour. If your pancake batter turns out too thick, you can add a bit more buttermilk and you will be fine.
Making pancakes isn’t really too difficult. The main difference between ordinary pancakes and pumpkin spice pancakes is that the pumpkin ones take a moment or two longer to cook.
Pumpkin Pancakes Ingredients
Here’s a list of what you need:
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Baking soda
- Vegetable oil
- Egg
- Buttermilk
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
How to Make Pumpkin Pancakes
- In a medium-sized bowl add flour, baking powder, sugar, salt, and baking soda. Whisk to blend the dry ingredients.
- Add vegetable oil, slightly beaten egg, 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 over medium heat or use an electric griddle set to 350 degrees. Lightly oil the cooking area with vegetable oil.
- Pour batter onto the surface, about ½ cup of batter for each pancake. Flip the pancakes over when small bubbles form and the edges of the pancake become dry. Cook for another minute or two.
- Serve warm with butter and syrup.
Watch the video to see how to make IHOP pumpkin pancakes:
Want to improve your pancake making skills? Read these two articles.
Best Pumpkin Pancakes
These pancakes are absolutely delicious and so light and fluffy in the middle. Enjoy IHOP Pumpkin Pancakes all year round with this copycat pumpkin pancake IHOP recipe.
Pumpkin spice pancakes will definitely become a family favorite. If you want, you can add a dollop of whipped cream to make them look more like IHOPs.
Love IHOP pancakes? Try these copycat recipes!
You may never go to IHOP for pancakes again. Here are three more copycat IHOP pancake recipes you can make in your own kitchen. I would love to hear from you about your favorite pancakes, so leave me a comment.
- Buttermilk Pancakes
- Cinnamon Pancakes
- Funfetti Pancakes
Popular Pumpkin Recipes
- Pumpkin Custard
- Pumpkin Dump Cake
- Pumpkin Muffins with Cake Mix
- Pumpkin Pie Dip
- Starbucks Pumpkin Bread
- Starbucks Pumpkin Spice Latte
Favorite Breakfast Recipes
- Apple Muffins
- Chocolate Pancakes
- Cruller Donut
- French Toast Sticks
Check out more of my easy breakfast recipes and the best copycat restaurant recipes here on CopyKat!
IHOP Pumpkin Pancakes
Enjoy IHOP Pumpkin Pancakes all year round with this copycat recipe.
4.50 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: IHOP Recipes, Pancakes, Pumpkin, Pumpkin Pancakes
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 9
Calories: 134kcal
Author: Stephanie Manley
Ingredients
- 1 1/4 cups all-purpose 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 1/8 – 1/4 cup more if needed to keep batter thinner
- 1/3 cup pumpkin puree (pumpkin from a can will work)
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
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 or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle.
Flip your pancake over when you see the edges of the pancake become dry and small bubbles form on the uncooked side. After pancakes are flipped cook for another minute or two. Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray.
This recipe makes about nine 4″ – 5″ pancakes. Serve warm with your favorite syrup.
Video
Nutrition
Calories: 134kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 240mg | Potassium: 114mg | Fiber: 0g | Sugar: 4g | Vitamin A: 1505IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 1.1mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Darla Burt
I want to try these, but I’m wondering about substituting “pumpkin from a can”, as you call it, rather than pumpkin puree. Can it be substituted with out changing the taste?
Reply
Stephanie Manley
I apologize if I was confusing with the term pumpkin out of a can. I should have said canned pumpkin. Canned pumpkin is a common product used in baking. You could use fresh cooked pumpkin as well. I think the taste is fairly similar between the two.
Reply
Is there something I can sub in the for the buttermilk?
Reply
Stephanie Manley
You really need to use buttermilk, it adds the flavor, and it is needed for one of the leavening agents.
Reply
Sandy
Added pecans for some crunch. I love pumpkin pancakes!!
See AlsoEasy Scrambled Eggs RecipeReply
Diane Elmore
Now to find a warm butter toffee sauce to pour over them and forget the maple syrup! Outstanding! I can taste it all now.
Reply
Stephanie
I don’t blame you on that one at all!
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Martin Vetere
As a insulin dependent diabetic it is essential that carbs per serving are known. Am I to assume that each pancake provides 18 grams of carbs?
Reply
Stephanie
This pancake recipe makes 9 pancakes, the serving size is 9. So each pancake is 1 serving. So yes, each pancake is 18 carbs.
Reply
Jill Waltemath
Delicious! Added more pumpkin & cinnamon than recipe called for. That made all the difference!Reply
Dyan
Can you freeze the pancakes?
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Megabug
Absolutely delicious! Total hit with the hubs! Easy to make, light and fluffy…just perfect!!!Reply
Renee Kirker
Made these this morning and they absolutely delicious. So light and fluffy in the middle. Best pancakes I ever had. Not quite as pumpkiny as Ihop, but still the best.
Reply
Gladys
I can’t wait to try these. Pumpkin pancakes are definitely a family favorite
Reply
Becky
For a bit healthier version, can I swap out the white flour with whole wheat flour? Have you tried that?
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Stephanie
I have not tested the recipe with this modification. I personally can’t speak to if you need to adjust the recipe after this addition.
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Cathy
Loved these pancakes!
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Kim
Made these today. I LOVE ihops pumpkin pancakes and these do not disappoint. will makes them in the future
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stephaniemanley
Kim, I am happy you enjoyed the pancakes !
Reply
TJ
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/07/plenty-of-pancakes.html
Reply
Stephanie
Thank you for the post!
Reply
stephaniemanley
Thank you for the mention!
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Prayinmommy
My kids and I loved it! And it wasn’t any more complicated than our regular pancakes from scratch. They were definitely moister than our regular cakes. I added whipped cream to make them look like IHOPs.
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Stephanie Manley
They really aren’t too difficult. I think the big difference is that they take a moment or two longer to cook.
Reply
Made these for dinner tonight. So delicious!
Reply
Stephanie
I am glad you enjoyed them!
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