Ihops Pumpkin Pancakes
Fluffy, fragrant, and bursting with the cozy flavors of fall, IHOP’s Pumpkin Pancakes are a must-try treat for pumpkin spice enthusiasts. Made with pure pumpkin purée and a blend of warm spices like cinnamon, nutmeg, ginger, and cloves, these pancakes deliver the perfect balance of sweetness and spice. The batter comes together effortlessly with pantry staples like flour, sugar, and baking powder, while a touch of vanilla and melted butter enhances their rich flavor. Cooked to golden perfection on a griddle, these pancakes are ideal for autumn mornings or a festive weekend brunch. Serve them warm with a drizzle of maple syrup, a dollop of whipped cream, or your favorite seasonal toppings for a comforting breakfast that will impress family and guests alike.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 1 cup milk
- 0.5 cups pure pumpkin puree
- 1 piece large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- cooking spray or unsalted butter (for greasing skillet)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to combine the dry ingredients.
In a medium bowl, whisk the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients. Mix just until combined; do not overmix as some lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of unsalted butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, regreasing the skillet as needed.
Serve pancakes warm with butter, maple syrup, or a dollop of whipped cream for a perfect fall treat.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 42.1 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 396 mg | 30% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
