Copycat IHOP Pumpkin Pancakes
Try this Copycat IHOP Pumpkin Pancakes recipe, or contribute your own.
Try this Copycat IHOP Pumpkin Pancakes recipe, or contribute your own.
- Carbohydrate 230.264855836648 g
- Cholesterol 756.188332932692 mg
- Fat 281.667796513533 g
- Fiber 4.65404175156791 g
- Protein 23.1024083414085 g
- Saturated Fat 178.302817152997 g
- Serving Size 1 1 recipe (1208g)
- Sodium 16642.737622564 mg
- Sugar 225.61081408508 g
- Trans Fat 19.6512658225483 g
- Calories 3461 calories
Step-by-step
- Mix together dry ingredients.
- Stir in eggs, buttermilk, butter, and pumpkin.
- Mix until smooth.
- Preheat griddle or skillet over medium heat.
- Spray with cooking spray.
- Put ¼ cup of batter on skillet until it stops bubbling and edges begin to harden.
- Flip, and cook other side about same amount of time.
- Serve warm with butter and syrup.
Limited pantry inventory requires relying on pantry staples like buttermilk and canned pumpkin puree to mimic restaurant-style texture without specialized ingredients. Buttermilk introduces crucial acidity, reacting immediately with baking soda to generate carbon dioxide bubbles that lift the batter. Over-mixing this batter destroys that aeration, developing gluten networks that transform tender cakes into dense, rubbery discs. Stir wet ingredients into dry components only until moistened, leaving small lumps intact for optimal interior steam pockets.
Thermal control determines exterior browning before the inside cooks through. Maintain a cast-iron skillet or electric griddle at 375 degrees Fahrenheit, testing the surface by observing water droplets bounce and evaporate instantly. Deposit quarter-cup portions onto the greased cooking surface, watching for bubbles to break across the center and edges to dry slightly within two minutes before flipping. Cast iron retains heat exceptionally well, though thin aluminum pans require lowering the burner heat slightly to prevent premature scorching of the spices.
