IHOP Pumpkin Pancakes Recipe


Dry Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (or mix 1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves for homemade)

Wet Ingredients:

  • 1 large egg, lightly beaten
  • 1 1/2 cups buttermilk
  • 1/3 cup pumpkin puree (canned is fine)
  • 1 teaspoon vanilla extract
  • 1/8 cup vegetable oil or melted butter (melted butter adds extra richness)


  • Prep: Preheat a griddle or large skillet over medium heat. Lightly grease with cooking spray or a bit of butter.
  • Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and pumpkin pie spice.
  • Mix wet ingredients: In a separate bowl, whisk together the egg, buttermilk, pumpkin puree, vanilla extract, and oil or melted butter.
  • Combine: Gradually add the dry ingredients to the wet, whisking gently until just combined (a few small lumps are ok – don’t overmix).
  • Cook: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges begin to set (about 2-3 minutes). Flip and cook for another 1-2 minutes, or until golden brown and cooked through.


Enjoy immediately with your favorite toppings like:

  • Butter
  • Maple syrup
  • Whipped cream
  • Chopped pecans or walnuts


  • Don’t overmix: Overmixing leads to tough pancakes. Aim for a just-combined batter.
  • Adjust batter thickness: If the batter is too thick, add a bit more buttermilk. If it’s too thin, add a tablespoon or two more flour.
  • Temperature control: Medium heat is ideal. Too high, and your pancakes will burn before cooking through.
  • Flavor variations: Experiment with adding a pinch of ground ginger, nutmeg, or cloves to the batter for added spice.


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