Oh copycat recipes, don’t you just love them? I love the fact that you can take the original recipe and doctor it up here and there to make it healthier. By making it healthier you can have it more often.
Nothing can take away the experience of eating out and enjoying your favorite meals at a restaurant where you are waited on. I mean, the only thing better than being waited on and having no clean up would be if your meal was free. lol
But that’s not why we’re here. We all know we love to eat out and be waited on. However, very few of us can take the amount of calories and fat in those meals. No reason not to make some favorites at home and see how you can adapt them. These pumpkin pancakes are really easy and oh so yummy. Similar to the version at IHOP. It’s a timely recipe because all of us are in pumpkin mode for the fall 🙂
- 2 eggs, beaten with a fork
- 1¼ cup buttermilk
- 4 Tbsp butter, melted
- 3 Tbsp canned pumpkin puree (not spiced)
- ¼ cup white sugar (granulated)
- ¼ tsp salt
- 1¼ cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- In a large bowl, mix eggs, buttermilk, butter, pumpkin, sugar, and salt with an electric beater until combined well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and allspice.
- With beaters running on low, slowly add the dry ingredients into the mixing bowl with the wet ingredients until you have a smooth batter.
- Using a ¼ cup measuring cup, pour out portions onto a greased preheated skillet or griddle.
- Cook first side for about 1 to 2 minutes, or until bubbles form on the top and the pancakes start to brown around the edges; then flip and cook the second side until golden brown, about 1 to 2 minutes.
Initial image credit: vmiramontes
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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