IHOP Pumpkin Pancakes Recipe: Enjoy Fall Flavors Year-Round

IHOP Pumpkin Pancakes are one of my favorite pancakes at the restaurant. They remind me of pumpkin bread, which is moist and wonderfully spiced with cinnamon, clove, allspice, and nutmeg. Plus you get the added benefit of real pumpkin which gives your ordinary pancake a bit of heft making for a hearty breakfast.

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IHOP seasonal pancakes

Every year, diners at IHOP eagerly await the return of their seasonal pumpkin pancakes. Now you don’t have to wait to go to IHOP in the fall – you can indulge your taste for pumpkin spice pancakes and bring fall flavor into your favorite breakfast at any time of the year.

The combination of seasonings in these pancakes delivers the perfect pumpkin-spice flavor to start your day. You can make your own IHOP pumpkin pancakes at home, and they will taste so good, you will enjoy this pumpkin pancake recipe all year.

Why this recipe works:

• The recipe is easy to follow and allows you to enjoy seasonal flavors any time of year
• Using real pumpkin puree adds moisture and a genuine pumpkin flavor to the pancakes
• The combination of cinnamon, nutmeg, allspice, and cloves creates a well-balanced pumpkin spice profile
• Buttermilk helps create a light, fluffy texture while adding a subtle tangy note

Pumpkin pancakes ingredients

Here’s a list of what you need:

Ingredients:

• All-purpose flour – Provides the structure for the pancakes
• Baking powder – Helps the pancakes rise and become fluffy
• Sugar – Adds a touch of sweetness to balance the spices
• Salt – Enhances the overall flavor of the pancakes
• Baking soda – Works with the buttermilk to create a light, tender texture
• Vegetable oil – Contributes to the moistness of the pancakes
• Egg – Acts as a binding agent and helps create a tender texture
• Buttermilk – Adds a subtle tangy flavor and reacts with the baking soda for fluffy pancakes
• Pumpkin puree – Provides genuine pumpkin flavor and moisture
• Pumpkin pie spice – A blend of warming spices that gives the pancakes their signature fall flavor
• Vanilla extract – Enhances the overall flavor and aroma of the pancakes

How to Make Pumpkin Pancakes

1. In a medium-sized bowl, add flour, baking powder, sugar, salt, and baking soda. Whisk to blend the dry ingredients.
2. Add vegetable oil, slightly beaten egg, buttermilk, and stir until the mixture is just well blended.
3. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
4. Heat a frying pan over medium heat or use an electric griddle set to 350°F. Lightly oil the cooking area with vegetable oil.
5. Pour the batter onto the surface, about ½ cup for each pancake. Flip the pancakes over when small bubbles form and the edges of the pancake become dry. Cook for another minute or two.
6. Serve warm with butter and syrup.

Recipe tips

Making pancakes isn’t that hard to do. Thankfully for beginner cooks, pancakes are very forgiving because it’s easy to adjust the batter.

If your mixture is too runny, you can always add a little more flour. If your pancake batter turns out too thick, you can add a bit more buttermilk and you will be fine.

The main difference between ordinary pancakes and pumpkin spice pancakes is that the pumpkin ones take a moment or two longer to cook.

Watch the video to see how to make IHOP pumpkin pancakes:

How to store and reheat leftover pumpkin pancakes

• Allow pancakes to cool completely before storing.
• Stack cooled pancakes with parchment paper between each one to prevent sticking.
• Place the stack in an airtight container or resealable plastic bag and store in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months.
• To reheat, microwave on a microwave-safe plate for 20-30 seconds, flipping halfway through, or warm in a toaster, toaster oven, or 350°F oven for about 10 minutes.

Love IHOP pancakes? Try these copycat recipes!

You may never go to IHOP for pancakes again. Here are three more copycat IHOP pancake recipes you can make in your own kitchen. I would love to hear from you about your favorite pancakes, so leave me a comment.

• Buttermilk Pancakes
• Cinnamon Pancakes
• Funfetti Pancakes

Popular pumpkin recipes

• Pumpkin Custard
• Pumpkin Dump Cake
• Pumpkin Muffins with Cake Mix
• Pumpkin Pie Dip
• Starbucks Pumpkin Bread
• Starbucks Pumpkin Spice Latte

Favorite Breakfast Recipes

• Apple Muffins
• Chocolate Pancakes
• Cruller Donut
• French Toast Sticks

Check out more of my easy breakfast recipes and the best copycat restaurant recipes here on CopyKat!

Copycat IHOP Pumpkin Pancakes

These fluffy, spiced pancakes are made with real pumpkin puree and warming spices like cinnamon, nutmeg, allspice, and cloves, creating a delicious breakfast treat that's sure to satisfy your pumpkin spice cravings.

4.50 from 2 votes

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Course: Breakfast

Cuisine: American

Keyword: IHOP Recipes, Pancakes, Pumpkin, Pumpkin Pancakes

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 9

Calories: 134kcal

Author: Stephanie Manley

Ingredients

• 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

Instructions

• 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.

Video

Nutrition

Calories: 134kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 240mg | Potassium: 114mg | Fiber: 0g | Sugar: 4g | Vitamin A: 1505IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 1.1mg