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+ servings

Ihop Pumpkin Pancake Recipe

Carolyn Richardson
Ah, fall! The air gets brisk and the leaves change colors. It’s that time of year when pumpkin-flavored everything fills grocery stores and cafes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 9
Calories 132 kcal

Equipment

  • Large bowl
  • Separate bowl

Ingredients
  

  • 1 large egg gently whisked
  • 1 1/2 cups tangy buttermilk add 1/8 – 1/4 cup more if the batter needs thinning
  • 1/3 cup pure pumpkin puree canned pumpkin works fine
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla essence
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons of warm pumpkin spice blend
  • 1 1/4 cups plain flour
  • 1 1/2 tablespoons of sweetener
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons of rising powder
  • 1/2 teaspoon of baking soda
  • 1/8 cup light vegetable oil

Instructions
 

  • First things first, gather all your ingredients. This makes the process smoother. Lay them out on your countertop. Picture this: everything at your fingertips like a well-prepared chef! It’ll make cooking far more enjoyable.
  • In a large bowl, whisk together the egg, buttermilk, pumpkin puree, maple syrup, and vanilla essence. Keep whisking until everything is well combined. This step is crucial. You want each bite of pancake to have that lovely pumpkin flavor.
  • In a separate bowl, mix together the flour, cinnamon, pumpkin spice, sweetener, sea salt, rising powder, and baking soda. Combine these well. The goal is to ensure that the leavening agents are evenly dispersed throughout the flour. It makes a difference in how fluffy your pancakes turn out!
  • Now comes the magic! Gradually pour the wet ingredients into the dry mixture. Stir until they're just combined. Don't over-mix! Lumps are okay. If your batter seems too thick, don't hesitate to add a splash of buttermilk. This will help you achieve the perfect pancake consistency.
  • Heat a non-stick skillet or griddle over medium heat. A drop of water should sizzle when it's hot enough; that’s your cue! Add a little oil to the skillet for flavor and to prevent sticking.
  • Using a ladle, pour about 1/4 cup of batter onto the hot griddle. Let them cook for about 3-4 minutes. You’ll know they’re ready to flip once you see bubbles forming on the surface and the edges looking set. Flip them carefully and let them cook for another 2-3 minutes, or until golden brown.
  • Repeat with the remaining batter. Stack those fluffy pancakes high! Serve warm with your choice of toppings. And do take a moment to admire your handiwork before diving in.

Notes

  • Use Room Temperature Ingredients: Welcoming warm ingredients helps create a smoother batter and enhances the fluffiness of your pancakes.
  • Don’t Rush the Cooking: Lower the heat if your pancakes are browning too quickly. The inside needs to cook through before the outside gets too dark.
  • Customize Your Spices: Want more kick? Add a pinch of ground ginger or cloves. This will amp up the fall flavors to another level.
  • Rest the Batter: After mixing, allow the batter to rest for about 5-10 minutes. This helps the gluten relax, creating even fluffier pancakes.
  • Serve Warm: These pancakes are best enjoyed fresh off the griddle. If you need to wait a bit, keep them warm in the oven at a low temperature until serving.

Nutrition

Calories: 132kcal
Keyword ihop pumpkin pancake recipe
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