COPYCAT IHOP PUMPKIN PANCAKES RECIPE
If you are ready for fall to get started you will want to whip up this CopyCat IHOP Pumpkin Pancakes Recipe. My daughter loves pumpkin and IHOP pumpkin pancakes are her favorite fall food.
Provided by Jen
Number Of Ingredients 11
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 PANCAKES
Enjoy IHOP Pumpkin Pancakes all year round with this copycat recipe.
Provided by Stephanie Manley
Categories Breakfast
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 134 kcal, Carbohydrate 18 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 240 mg, Sugar 4 g, ServingSize 1 serving
IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)
I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.
Provided by Roberts44
Categories Breakfast
Time 14m
Yield 8-10 Pancakes
Number Of Ingredients 8
Steps:
- Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- In a blender, or with mixer, combine all of the remaining ingredients 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.
- Cook on the other side for same amount of time, until light golden brown.
Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
SIMPLY PUMPKIN PANCAKES
Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.
Provided by kcryss
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
- Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
- Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 48.7 g, Cholesterol 51.4 mg, Fat 6.4 g, Fiber 2.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 361 mg, Sugar 16.6 g
COPYCAT IHOP PUMPKIN PANCAKES
Make and share this Copycat Ihop Pumpkin Pancakes recipe from Food.com.
Provided by wiltbrittany
Categories Breakfast
Time 15m
Yield 9 pancakes, 3 serving(s)
Number Of Ingredients 11
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.
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