Soft, delicious, and perfectly spiced, this IHOP pumpkin pancakes recipe is so fluffy and flavorful. Top your pancakes with a tuff of whipped cream and a drizzle of maple syrup, and it’s like having pumpkin pie for breakfast!
Copycat IHOP pumpkin pancakes
Homemade IHOP pumpkin pancakes are the best dish to wake up to on a chilly morning. Pumpkin and buttermilk make them amazingly moist and fluffy, and fall spices add cozy warmth to every bite.
The recipe is so quick and simple that you want to make it all the time – be it midweek breakfast, Sunday brunch, or a quick dinner. Pancakes for dinner? Sign me up, please!
I also appreciate the fact that these pancakes are a smart way to use up leftover pumpkin puree from other fall baking projects that don’t use the whole can. Genius!
These easy pumpkin pancakes are sure to be a family favorite! Everyone will love them, along with a nice cup of pumpkin spice latte or hot chocolate.
For more tasty IHOP recipes, be sure to try our New York cheesecake pancakes, cupcake pancakes, and chocolate chip pancakes.
Ingredients
The IHOP pumpkin pancake ingredients are pretty simple, and you probably have them all on hand. Please refer to the recipe card at the end of the post for exact measurements.
- Canned pumpkin: I love Libby’s canned pumpkin puree because it’s so flavorful, concentrated, and tightly packed without excess water. You could also use well-drained homemade pumpkin puree. Just keep in mind that it’s looser, and the pancake batter will be thinner, resulting in flatter pancakes.
- Pumpkin pie spice: I like to use my homemade pumpkin pie spice blend, which you can quickly whip up by mixing 1 1/4 tsp ground cinnamon + 1/4 tsp ground ginger + 1/4 tsp ground cloves + 1/4 tsp ground nutmeg.
- All-purpose flour: For the perfect texture, weigh the flour with kitchen scales. Alternately, use the spoon and level method where you spoon the flour into your measuring cup and level off the excess with a knife.
- Baking powder is the leavening agent that gives the pancakes their fluff.
- Brown sugar adds rich sweetness and a hint of caramel flavor.
- Buttermilk pairs perfectly with the pumpkin and spices, creates a subtle tang, and keeps the pancakes moist and extra soft.
- Salted butter adds richness and flavor. I like to use salted butter, but unsalted butter + a pinch of salt will work too.
- Egg: You need 1 large egg. Be sure to let it warm to room temperature, so it incorporates easily into the batter.
- Cooking spray helps to ensure the flapjacks don’t stick to the pan and become nicely browned.
Equipment
The right equipment makes it easier to cook and flip pancakes. Use a flat, non-stick pan or griddle. A thin-edged turner spatula is best to get under pancakes without squishing them.
How to make IHOP pumpkin pancakes
Try these pumpkin spice pancakes once, and you’ll be returning to the recipe over and over again. It’s such a satisfying and cozy breakfast. Here’s the cooking process step-by-step:
#1: Combine dry ingredients
In a large mixing bowl, stir together the flour, brown sugar, pumpkin pie spice, and baking powder. Set aside.
#2: Mix batter
Whisk together the buttermilk, canned pumpkin, melted butter, and egg in a large glass measuring cup. Pour the wet ingredients to dry ingredients and stir until just combined. The pancake batter will be thick and a little lumpy, but that’s fine. Be careful not to overmix.
#3: Heat pan
Heat a non-stick pan, skillet, or griddle over medium heat and coat with cooking spray.
#4: Cook pancakes
Using a 1/3 cup, pour portions of batter into the hot pan. The batter should form a 4 into 5 in / 10 cm to 12 cm round circle. Cook the pancake over medium flame for 2 to 3 minutes.
#5: Flip pancakes
Once you see bubbles coming up, flip the pancake over to the other side and cook for another 2 to 3 minutes.
#6: Serve
Serve the pancakes warm. Garnish with sweetened whipped cream, maple syrup, and a dash of pumpkin pie spice if desired. Enjoy!
Cooking tips
I know that you want your copycat IHOP pumpkin pancakes turn out perfectly. Follow my tips and tricks to help you achieve that every time!
- Use pure pumpkin puree, not pumpkin pie filling: Be sure to buy pure canned pumpkin puree, not pumpkin pie filling. Although they stand next to each other on the shelf, they are different ingredients.
- Mix your own buttermilk: If you don’t have buttermilk, mix your own by combining 1 1/4 cups milk with 1 tablespoon lemon juice or white vinegar. Let the mixture sit for 5 minutes, until it thickens.
- How to tell it’s time to flip: The pancakes should cook for 2 to 3 minutes per side. If they are browning too quickly, reduce the heat. Flip when you see bubbles build on the surface of your pumpkin pancakes.
- Keep hot: Place the pancakes in a 200°F / 100°C / gas mark 1/2 oven to keep them warm while you cook the rest. Place a cooling rack on a baking sheet and arrange the pancakes on top. This way, the pancakes won’t get soggy.
- Double the recipe: If you need to feed a crowd, double the recipe and freeze for later. I love to serve them on Thanksgiving morning.
Serving suggestions
Pumpkin pancake toppings
We like to top a stack of these IHOP pumpkin pancakes with whipped cream and a generous drizzle of maple syrup. They’re also delicious with a knob of butter and chopped pecans.
If you really want decadence, try topping them with cream cheese frosting or lingonberry butter and this yum pumpkin spice syrup.
And don’t forget that extra sprinkle of pumpkin pie spice – it’s obligatory for autumn breakfasts!
Sides
IHOP fall pancakes taste delicious with any of your other breakfast favorites and go well with sweet and savory sides. They are so good with a fall-themed fruit salad, scrambled eggs, crispy bacon, or sausages.
Actually, the pumpkin spice pancakes are so yummy, you’ll want to prepare them year-round, not just in the fall. And another tip for you, be sure to whip up a big batch – they tend to disappear fast!
Storage instructions
How to store IHOP pumpkin pancakes
Store leftover pumpkin pancakes in an airtight container or a food storage bag in the refrigerator. Consume within 3 to 4 days.
Reheat IHOP pumpkin pancakes
To reheat, place a flapjack in the microwave and heat for 20 to 30 seconds until warmed through. Alternately, pop a pancake in the toaster for 30 seconds to a minute.
Can you freeze pumpkin pancakes?
Yes! This pumpkin spice pancake recipe is great to double and save for another day. Simply cool the pancakes, place them in a freezer-friendly container or bag and freeze for up to 2 months.
You can either pop them in the toaster or microwave them for a quick go-to breakfast.
IHOP Pumpkin Pancakes Recipe
Soft, delicious, and perfectly spiced, this IHOP pumpkin pancakes recipe is so fluffy and flavorful. Top your pancakes with a tuff of whipped cream and a drizzle of maple syrup, and it's like having pumpkin pie for breakfast!
Ingredients
- 1 1/4 cups / 160 g / 5.6 oz all-purpose flour
- 2 tbsp brown sugar
- 2 tsp pumpkin pie spice (see Note below)
- 2 tsp baking powder
- 1 1/4 cup / 300 ml / 10 fl oz buttermilk, at room temperature
- 1/3 cup / 65 g / 2.3 oz canned pumpkin puree
- 1/4 cup / 1/2 stick / 60 g / 2 oz salted butter, melted (or unsalted butter + pinch of salt)
- 1 large egg, at room temperature
Instructions
- Combine dry ingredients. In a large mixing bowl, stir together the flour, brown sugar, pumpkin pie spice, and baking powder. Set aside.
- Mix batter. Whisk together the buttermilk, canned pumpkin, melted butter, and egg in a large glass measuring cup. Pour the wet ingredients to dry ingredients and stir until just combined. The pancake batter will be thick and a little lumpy, but that's fine. Be careful not to overmix.
- Heat pan. Heat a non-stick pan, skillet, or griddle over medium heat and coat with cooking spray.
- Cook pancakes. Using a 1/3 cup, pour portions of batter into the hot pan. The batter should form a 4 into 5 in / 10 cm to 12 cm round circle. Cook the pancake over medium flame for 2 to 3 minutes.
- Flip pancakes. Once you see bubbles coming up, flip the pancake over to the other side and cook for another 2 to 3 minutes.
- Serve. Serve the pancakes warm. Garnish with sweetened whipped cream, maple syrup, and a dash of pumpkin pie spice if desired. Enjoy!
Notes
Pumpkin Pie Spice
I like to use my homemade pumpkin pie spice blend, which you can quickly whip up by mixing 1 1/4 tsp ground cinnamon + 1/4 tsp ground ginger + 1/4 tsp ground cloves + 1/4 tsp ground nutmeg.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 64mgSodium: 401mgCarbohydrates: 34gFiber: 1gSugar: 8gProtein: 7g
Reasons to love pumpkin spice pancakes
- Taste: Sweet, spiced, and a little tangy from the buttermilk, IHOP pumpkin spice pancakes are so tasty!
- Texture: These fall pancakes are soft, fluffy, and tender. They are nice and airy inside, with a wonderful crispness on the outside.
- Time: It takes less than 30 minutes from start to finish.
- Easy: This recipe is super simple. It’s made with just a few pantry staples and canned pumpkin.
More fall breakfast recipes to try
Isn’t fall just the best when it comes to breakfast? From sweet to savory, there are so many tasty ones! Go ahead and try some of our other ideas. I bet you make them all season long once you try them!
- Pumpkin Bread French Toast
- Swedish Crepes
- Libby’s Pumpkin Bread
- Pumpkin Frittata
- 3-Ingredient Pumpkin Muffins
- Pumpkin Streusel Muffins
- Pumpkin Pie Bars
- Maple Glazed Pumpkin Donuts