Ihops Pumpkin Pancakes
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 2 eggs
- 1 1⁄4 cups buttermilk
- 4 tablespoons butter, melted
- 3 tablespoons canned pumpkin
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon salt
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon allspice
directions
- Preheat a skillet over medum heat. Coat pan with pam cooking spray.
- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
- Combine remaining ingredients in a small bowl.
- Add dry ingredients to the wet ingredients and blend with mixer until smooth.
- Pour the batter in 1/4 cup portions into the hot pan. Should form 5 inch circles.
- When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take for 1 to 2 minutes.
- Flip the pancakes and cook other side for the same amount of time, until dark brown.
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Reviews
-
My wife and I have tried several pumpkin pancake recipes before and this one is hands down the best. We also had some friends over to try them. Everyone loved them. I think the buttermilk keeps the pancakes moist even after being on the griddle for a while. Most pancakes dry out... not these. Five stars for sure.