Copycat Ihop Pumpkin Pancakes Recipes

COPYCAT IHOP PUMPKIN PANCAKES RECIPE

Steps:

• Mix together dry ingredients.
• Stir in eggs, buttermilk, butter, and pumpkin.
• Mix until smooth.
• Preheat griddle or skillet over medium heat.
• Spray with cooking spray.
• Put 1/4 cup of batter on skillet until it stops bubbling and edges begin to harden.
• Flip, and cook other side about same amount of time.
• Serve warm with butter and syrup.

IHOP PUMPKIN PANKCAKES COPYCAT RECIPE

Steps:

• In a medium bowl, mix together all of the dry ingredients.
• Stir in eggs, buttermilk, melted butter, and pumpkin puree and mix until smooth.
• Preheat a griddle or skillet over medium heat and lightly spray with cooking spray.
• Pour 1/4 cup of the batter on the skillet until it stops bubbling and edges begin to harden.
• Flip, and cook other side about same amount of time.
• Serve warm with butter and syrup.

IHOP PANCAKES- COPYCAT

Steps:

• Preheat a skillet over medium heat.
• Put all ingredients in a bowl and combine(mix) until smooth.
• Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
• When the edges appear to harden, flip the pancakes (they should be light brown.).

COPYCAT IHOP PUMPKIN PANCAKES

Steps:

• 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.
• Oil the cooking area slightly with vegetable oil.
• Pour batter into pan (1/2 cup of batter per pancake).
• Flip pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side.
• After flipped cook for another minute.
• Serve warm.

IHOP PUMPKIN PANCAKES

Steps:

• 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.