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Ingredients
| eggs: 2 |
| buttermilk: 1 1/4 cups |
| salted butter: 4 Tbl (melted) |
| canned pumpkin: 3 Tbl |
| granulated sugar: 1/4 cup |
| salt: 1/4 tsp |
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| allspice: 1/4 tsp |
Ihops Pumpkin Pancakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
5 min -
Servings
3 serving(s)
Tags
- Preheat a skillet over medum heat. Coat pan with pam cooking spray.
- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
- Combine remaining ingredients in a small bowl.
- Add dry ingredients to the wet ingredients and blend with mixer until smooth.
- Pour the batter in 1/4 cup portions into the hot pan. Should form 5 inch circles.
- When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take for 1 to 2 minutes.
- Flip the pancakes and cook other side for the same amount of time, until dark brown.