Copycat Ihop Pumpkin Pancakes

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READY IN: 15mins
SERVES: 3
YIELD: 9 pancakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Oil the cooking area slightly with vegetable oil.
  • Pour batter into pan (1/2 cup of batter per pancake).
  • Flip pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side.
  • After flipped cook for another minute.
  • Serve warm.
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