This glorious, fall-like morning has me thinking about one of my favorite fall-like treats: PUMPKIN PANCAKES at IHOP.
I’m not normally huge on IHOP, but those once-a-year-pancakes make the eternal lines and other I-indignities worth it. Don’t they?
The pancakes won’t be available till October, which is still an excruciating one month and one week away, but the IHOP publicity department was kind enough to send out tips for making the pancakes at home.
They won’t share the secret recipe, mind you, but using the following guide, you can create a suitable imitation to get you through the wait.
IHOP PUMPKIN PANCAKE TIPS
- The batter – Start with your favorite pancake batter recipe and simply add canned pumpkin pie mix.
- Water temperature – When preparing dry pancake mix, it is essential that the water is chilled to less than 50 degrees. Use ice to bring the temperature of the water down.
- Lumps are good – Do not over mix the pancake batter. Small lumps of flour are what make pancakes tall and fluffy.
- Grill temperature – Use a 350-degree grill and make sure there are no hot or cold spots that can affect cooking time.
- Cook time – The appearance is how you judge when a pancake is ready. When dropping the pancake batter, watch for bubbles to form and for the batter to have a dull appearance. This takes approximately 2.5 minutes. After flipping, cook approximately 2 minutes.
- Topping – IHOP tops its pumpkin pancakes with creamy whipped topping.