Ihop Pumpkin Pankcakes Copycat Recipes

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IHOP PUMPKIN PANKCAKES COPYCAT RECIPE



IHOP Pumpkin Pankcakes Copycat Recipe image

Provided by Mindi with SweetandSimpleLiving.com

Categories     Breakfast

Time 20m

Number Of Ingredients 11

2 eggs
1 1/4 cup of buttermilk
4 tablespoons of melted butter
3 tablespoons of pumpkin puree
1/4 cup of sugar
1/4 teaspoon of salt
1 1/4 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of cinnamon
1/4 teaspoon of allspice

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 PUMPKIN PANCAKES



IHOP Pumpkin Pancakes image

Enjoy IHOP Pumpkin Pancakes all year round with this copycat recipe.

Provided by Stephanie Manley

Categories     Breakfast

Time 20m

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg (slightly beaten)
1 1/2 cups buttermilk (1/8 - 1/4 cup more if needed to keep batter thinner )
1/3 cup pumpkin puree ((pumpkin from a can will work))
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

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

COPYCAT IHOP PUMPKIN PANCAKES



Copycat Ihop Pumpkin Pancakes image

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

1 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg (slightly beaten )
1 1/2 cups buttermilk
1/3 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla

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 PANCAKES- COPYCAT



IHOP Pancakes- Copycat image

This recipe can be modified with whole wheat flour, fruit, or however you like your IHOP pancakes. Even make a Funny Face chocolat chip pancake for the kids

Provided by SJG3483

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

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.).

Nutrition Facts : Calories 350.1, Fat 17.9, SaturatedFat 3.9, Cholesterol 57.2, Sodium 506.7, Carbohydrate 40.4, Fiber 0.8, Sugar 12.6, Protein 7.3

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