IHOP Pumpkin Pancakes Copycat Recipe
These IHOP pumpkin pancakes bring that cozy, spiced stack from the restaurant into your own kitchen, and they come together in under 30 minutes. If you find yourself missing them when fall rolls around, this is the recipe to bookmark.
The batter uses real pumpkin puree and a blend of warm spices, so the flavor actually runs through every layer rather than sitting just on top. A short rest while the pan heats makes all the difference in getting that fluffy interior.
Why I Love This Recipe
This is the version I keep coming back to every October. The pumpkin keeps the pancakes tender without making them dense, and the cinnamon-ginger combo gives each bite a real warmth you can actually taste.
The batter takes about 5 minutes to mix, which makes it genuinely doable on a weekday morning.
The edges get slightly crisp on a well-heated pan while the center stays soft. That contrast is what makes them worth making from scratch.
Recipe Ingredients
- 1 cup all-purpose flour – Standard flour gives the right structure; bread flour makes them too chewy
- 2 tsp baking powder – Gives the lift you need for a fluffy stack
- 1/2 tsp baking soda – Works with the buttermilk for extra rise
- 1/2 tsp salt – Balances the sweetness
- 2 tsp pumpkin pie spice – The fastest route to rounded spice flavor; see Variations to build your own
- 1/2 tsp cinnamon – Added separately for a bit more warmth
- 2 tbsp granulated sugar – Just enough to add sweetness without tipping into dessert
- 3/4 cup pumpkin puree – Use pure canned pumpkin, not pumpkin pie filling
- 3/4 cup buttermilk – The acidity reacts with the baking soda and keeps the crumb tender
- 2 large eggs – Room temperature beats cold eggs straight from the fridge
- 2 tbsp melted butter – Adds richness; unsalted lets you control the salt level
- 1 tsp vanilla extract – Rounds out the spice without competing with it
- Butter or neutral oil for the pan – A light wipe of butter gives the best color on the edges
Variations / Substitutions
- Gluten-free flour blend – A 1:1 gluten-free flour swap works here; the pancakes will be slightly more delicate so handle them gently when flipping.
- Dairy-free buttermilk – Stir 1 tbsp of apple cider vinegar into 3/4 cup of oat milk, let it sit for 5 minutes, and use it the same way; the pancakes will be a touch lighter in color.
- Maple sugar instead of granulated sugar – It adds a faint caramel note that works well with the pumpkin spice.
- Build your own spice blend – Skip the pumpkin pie spice and use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp cloves for the same rounded flavor.
- Add heat – A pinch of cayenne (about 1/8 tsp) in the batter gives a very subtle back-of-the-throat warmth that balances the sweetness.
- Cream cheese topping – Beat 4 oz of softened cream cheese with 2 tbsp powdered sugar and 1 tbsp milk for a tangy spread that works better here than plain butter.
If you enjoy spiced fall breakfasts, you might also like a Pumpkin French Toast Casserole.
How To Make IHOP Pumpkin Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 2 tbsp granulated sugar. Whisking the dry ingredients first means the spices and leaveners are evenly distributed before the wet ingredients go in, which matters more than it sounds.
You want a uniform, pale orange-tan powder with no visible clumps of spice.
Step 2: Blend the Wet Ingredients
In a separate medium bowl, whisk together the 3/4 cup pumpkin puree, 3/4 cup buttermilk, 2 large eggs, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth and one consistent color, about 30 seconds of brisk whisking.
The mixture should look like a thick, slightly glossy orange liquid. If it looks streaky, keep whisking for another 15 seconds.
Step 3: Combine and Rest the Batter
Pour the wet ingredients into the dry ingredients and stir with a fork or spatula until just combined, about 15 to 20 strokes. Stop as soon as the flour disappears, even if a few small lumps remain. Let the batter rest for 5 minutes while you heat the pan. Overmixing develops gluten and gives you flat, rubbery pancakes, so the lumps are not a problem.
After resting, the batter will look slightly puffier and feel a bit thicker. That is the baking powder doing its job, and it is exactly what you want before you start cooking.
Step 4: Cook the Pancakes
Heat a large non-stick skillet or griddle over medium heat for about 2 minutes, then add a small knob of butter and swirl to coat. Pour a scant 1/4 cup of batter per pancake onto the pan. Cook for 2 to 3 minutes, until the edges look set and bubbles form across the surface without immediately filling back in.
Flip once and cook for another 1 to 2 minutes on the second side. The pancake is done when it feels springy when you press the center lightly with a fingertip and the underside is deep golden brown.
Step 5: Stack and Serve
Transfer the finished pancakes to plates and stack them 3 to 4 high. Top with a pat of butter, a generous pour of warm maple syrup, and a light dusting of cinnamon or powdered sugar if you like.
Recipe Tips
- Don’t skip the rest. Five minutes of resting lets the baking powder activate and the flour hydrate, which is what gets you a thicker, fluffier pancake rather than a flat one.
- Watch the heat. Medium heat is the target. If the butter browns the moment it hits the pan, the heat is too high and the outsides will set before the batter cooks through. Turn it down and wait a minute before the next batch.
- Use a measuring cup, not a ladle. A scant 1/4 cup per pancake keeps the size consistent so they all cook evenly.
- Keep finished pancakes warm. Place them in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the rest of the batch. Stacking them straight off the pan traps steam and makes the bottoms soggy.
Cook times by pan surface and heat level:
| Pan Type | Heat Setting | Time Per Side |
|---|---|---|
| Non-stick skillet | Medium | 2 to 3 min / 1 to 2 min |
| Cast iron griddle | Medium-low | 3 min / 2 min |
| Stainless steel pan | Medium | 2 to 3 min / 1 to 2 min |
How To Store
- Refrigerate – Stack cooled pancakes in an airtight container with a small piece of parchment between each one so they don’t stick. They keep well for up to 3 days.
- Reheating – A dry non-stick skillet over medium-low heat for about 1 minute per side brings them back better than a microwave. The microwave works in a hurry (30 seconds per pancake), but the edges go soft.
What To Serve With IHOP Pumpkin Pancakes
A side of thick-cut bacon is the most natural pairing because the saltiness cuts through the sweetness of the spiced batter in a way that keeps the whole plate from feeling one-note. If you want something lighter, a fried or soft-scrambled egg alongside gives you protein without competing with the pumpkin flavor. For a fall brunch spread, a cup of strong black coffee or a spiced chai works better than orange juice here, since the bright acidity of juice clashes a bit with the warm spice profile.
Frequently Asked Questions
Can I make the batter the night before?
Yes, but with a catch. Mix the dry and wet ingredients separately, cover both bowls, and refrigerate them overnight. Combine them in the morning and let the batter rest 5 minutes before cooking. Fully mixed batter loses its lift overnight as the baking powder spends itself.
Can I use fresh pumpkin instead of canned?
You can. Steam or roast a sugar pumpkin until tender, then puree and drain it well through a fine mesh strainer for at least 10 minutes. Fresh pumpkin holds more water than canned, and skipping the draining step will make the pancakes dense and difficult to flip.
How do I know when to flip without tearing the pancake?
Wait until you see bubbles across most of the surface and the edges look matte rather than shiny wet, which usually takes about 2 to 3 minutes on medium heat. Sliding a wide spatula fully under the pancake before lifting prevents tearing.
Can I freeze these pancakes?
Yes. Lay cooled pancakes in a single layer on a baking sheet and freeze for 1 hour, then transfer to a zip-lock bag. They keep for up to 2 months and reheat straight from frozen in a toaster on a medium setting.
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Ingredients
Method
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and sugar until evenly combined.
- In a separate bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla until smooth, about 30 seconds.
- Pour the wet ingredients into the dry and stir with a fork or spatula for 15 to 20 strokes until just combined. Rest the batter for 5 minutes.
- Heat a non-stick skillet over medium heat for 2 minutes, add a small knob of butter, and pour a scant 1/4 cup of batter per pancake. Cook for 2 to 3 minutes until edges are set and bubbles form, flip, and cook for 1 to 2 minutes more.
- Stack 3 to 4 pancakes per plate, add a pat of butter, pour warm maple syrup over the top, and finish with a light dusting of cinnamon or powdered sugar.
