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    IHOP Pumpkin Pancakes

    Source of Recipe


    List of Ingredients

    2 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 cinnamon
    1/4 teaspoon allspice

    Preheat a skillet over medium heat. Coat pan with oil cooking spray.

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

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

    Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch

    When the batter stops bubbling and edges begin to harden, flip the
    pancakes. They should be dark brown. This will take from 1 to 2 minutes.

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

    Serves 3 to 4.





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