IHOP Pumpkin Pancakes

By srumbel

During the holiday season this particular hotcake flavor sells like...well, you know. It's one of 16 varieties of pancakes served at this national casual diner chain. You can make your own version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, track down the syrup.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Ingredients

• 2 large eggs
• 1 1/4 cups buttermilk
• 4 tablespoons butter, melted
• 3 tablespoons canned pumpkin
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice

Preparation

Step 1

1. Preheat a nonstick skillet or griddle over medium heat. Coat the pan with oil cooking spray.

2. Combine the eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend the ingredients.

3. Combine the remaining ingredients in a small bowl. Add the dry ingredients to the wet ingredients and blend with a mixer until smooth.

4. Pour the batter in 1/3 cup portions into the hot pan. It should form 5-inch circles.

5. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be brown. This will take from 1 to 3 minutes.

6. Flip the pancakes and cook other side for the same amount of time, until brown.

Makes 8 to 10 pancakes.