Ihops Pumpkin Pancakes Recipe

Name: Ihops Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 ¼ cups buttermilk; 4 tablespoons butter, melted; 3 tablespoons canned pumpkin; ¼ cup granulated sugar; ¼ teaspoon salt; 1 ¼ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon cinnamon; ¼ teaspoon allspice

Servings: persons

1
Preheat a skillet over medum heat.
2
Coat pan with pam cooking spray.
3
Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
4
Use an electric mixer to blend ingredients.
5
Combine remaining ingredients in a small bowl.
6
Add dry ingredients to the wet ingredients and blend with mixer until smooth.
7
Pour the batter in 1/4 cup portions into the hot pan.
8
Should form 5 inch circles.
9
When the batter stops bubbling and edges begin to harden, flip the pancakes.
10
They should be dark brown.
11
This will take for 1 to 2 minutes.
12
Flip the pancakes and cook other side for the same amount of time, until dark brown.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, 1 ¼ cups buttermilk, 4 tablespoons butter, melted, 3 tablespoons canned pumpkin, and more.

Yes, Ihops Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ihops Pumpkin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions