IHOP’s Pumpkin Pancakes

IHOP’s Pumpkin Pancakes


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Bring fall flavor into your favorite breakfast with this killer copycat recipe. The combination of seasonings combine to make the perfect pumpkin spice to start your day off in an ultra comfy cozy way!

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

18 pancakes


  • 2 ½ C. flour
  • 1 T. baking powder
  • 3 T. sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ¼ C. vegetable oil
  • 1 egg
  • 3 C. buttermilk
  • 2/3 C. pumpkin puree
  • 1 ½ tsp. cinnamon
  • ¼ tsp. ground ginger
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • 2 tsp. vanilla extract
  • Pecans for garnish

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In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Whisk in egg, oil, buttermilk, pumpkin puree, pumpkin spice, and vanilla. Heat a greased skillet over medium heat and pour ½ cup of batter for each pancake. Flip pancakes when edges become firm and bubbles form on top. Cook for another minute, remove from heat, top with pecans and hot syrup, and serve!

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