IHOP Pumpkin Pancakes

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 look forward to 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 provides the perfect taste of pumpkin spice to start your day.

What makes this the must try recipe?

These homemade pumpkin spice pancakes are made from scratch, so they are full of natural flavors. The canned pumpkin gives you a wonderful fall-inspired flavor. The pumpkin is well balanced with the pumpkin spices.

These pancakes are absolutely delicious and so light and fluffy in the middle.

You can enjoy IHOP Pumpkin Pancakes all year round with this copycat pumpkin pancake IHOP recipe.

Pumpkin spice pancakes

When I go to the IHOP when pumpkin spice pancakes are on the menu, I always order them – they are one of my favorites. These pancakes remind me a lot of pumpkin bread, which is moist and pleasantly spiced with cinnamon, nutmeg, allspice, and cloves.

If you love pancakes (and who doesn’t?), real pumpkin will give your ordinary pancakes a bit of heft for a hearty breakfast.

Now you don’t have to go out to IHOP for pancakes You can make your own IHOP pumpkin pancakes at home with my copycat recipe.

Pumpkin pancakes ingredients

Here’s a list of what you need:

• All-purpose flour
• Baking powder
• Sugar
• Salt
• Baking soda
• Vegetable oil
• Egg
• Buttermilk
• Pumpkin puree
• Pumpkin pie spice
• Vanilla extract

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 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 batter onto the surface, about ½ cup of batter 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 pancakes

To keep your pancakes fresh for later, let them cool completely before storing. Once cooled, stack the pancakes with a small piece of parchment paper between each one to prevent sticking. Then, place the stack in an airtight container or resealable plastic bag and store it in the refrigerator. Properly stored, pancakes will stay fresh for up to 3 days.

Reheating pancakes is quick and easy, and they can be warmed up in several ways. For a quick option, place them in the microwave on a microwave-safe plate for about 20-30 seconds, flipping halfway through to ensure even heating. Heat them in a toaster or toaster oven as you would to make toast. If you’re reheating a larger batch, arrange the pancakes in a single layer on a wire rack over a baking sheet and warm them in a 350°F oven for about 10 minutes.

Want to improve your pancake making skills? Read these two articles.

• A Trick to Make Any Pancake Fluffier
• 5 Tips for Making the Fluffiest Pancakes

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!

IHOP Pumpkin Pancakes

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

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