Ihop Pumpkin Pancakes Recipe

1 ¼ cups / 160 g / 5.6 oz all-purpose flour

2 tbsp brown sugar

2 tsp pumpkin pie spice (see Note below)

2 tsp baking powder

1 ¼ cup / 300 ml / 10 fl oz buttermilk, at room temperature

⅓ cup / 65 g / 2.3 oz canned pumpkin puree

¼ cup / ½ stick / 60 g / 2 oz salted butter, melted (or unsalted butter + pinch of salt)

1 large egg, at room temperature

Combine dry ingredients. In a large mixing bowl, stir together the flour, brown sugar, pumpkin pie spice, and baking powder. Set aside.
Mix batter. Whisk together the buttermilk, canned pumpkin, melted butter, and egg in a large glass measuring cup. Pour the wet ingredients to dry ingredients and stir until just combined. The pancake batter will be thick and a little lumpy, but that's fine. Be careful not to overmix.
Heat pan. Heat a non-stick pan, skillet, or griddle over medium heat and coat with cooking spray.
Cook pancakes. Using a ⅓ cup, pour portions of batter into the hot pan. The batter should form a 4 into 5 in / 10 cm to 12 cm round circle. Cook the pancake over medium flame for 2 to 3 minutes.
Flip pancakes. Once you see bubbles coming up, flip the pancake over to the other side and cook for another 2 to 3 minutes.
Serve. Serve the pancakes warm. Garnish with sweetened whipped cream, maple syrup, and a dash of pumpkin pie spice if desired. Enjoy!

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Pancakes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 20m