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A hand pouring syrup onto a stack of pumpkin pancakes topped with a pat of butter.

IHOP Copycat Pumpkin Pancakes With Pancake Mix

Author: Jessica Haggard
IHOP's pumpkin pancakes arrive sweet before the syrup does, and these pumpkin pancakes with pancake mix are the correction. Brown sugar brings the caramel note, and the pumpkin puree does the work an egg usually would.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 74 kcal

Ingredients
 
 

Instructions
 

  • Combine the pancake mix and pumpkin pie spice together in a medium bowl.
    A stainless steel bowl filled with pancake mix on a light-colored surface.
  • Whisk the milk, pumpkin puree, and brown sugar in a separate bowl.
    A metal mixing bowl filled with wet ingredients and a whisk with a wooden handle resting inside.
  • Fold the wet ingredients into the dry ingredients. Continue gently until just combined. Do not over mix; leaving a few lumps is fine.
    A metal mixing bowl filled with pancake batter dotted with small air bubbles, placed on a light-colored surface.
  • Preheat a griddle or skillet over medium heat. Spray with cooking spray or grease with butter, if needed.
  • Use a ¼ cup measuring cup to scoop the batter into the hot pan. Cook for 2-3 minutes, until bubbles form and the edges set.
    Close-up of pancake batter cooking in a lightly greased white non-stick frying pan.
  • Flip and continue cooking the second side for another 1 ½ minutes until golden brown and cooked through. The spatula should slide under the pancakes easily.
  • Serve with your favorite pancake toppings. My family favors maple syrup, butter, and pecans
    Close-up of a stack of pumpkin pancakes topped with a pat of melting butter, syrup, and some chopped nuts.

Notes

  • Let the batter rest five to ten minutes before cooking so the mix hydrates fully. This is what gives you the rise.
  • Hold the pan at medium and preheat it fully before the first pour. Pumpkin puree adds sugar, which browns faster than flour, so a hotter pan will color the outside before the center sets.
  • Flip when bubbles cover the surface, the edges are set, and the spatula slides underneath without resistance.
  • Adjust the pumpkin pie spice to taste. Older spice jars need more than fresh ones.
Serve: Top with butter, maple syrup, and chopped pecans. Serve alongside bacon, ham, or breakfast sausage for a fuller plate.
Store: Refrigerate cooked pancakes in an airtight container for up to 3 days. To freeze, stack with parchment paper between each pancake so they do not stick together. Reheat in a toaster oven or in a skillet on the stovetop.

Nutrition

Serving: 1pancakeCalories: 74kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 122mgPotassium: 94mgFiber: 0.5gSugar: 3gVitamin A: 114IUVitamin C: 0.2mgCalcium: 88mgIron: 0.4mg
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