The addition of pureed pumpkin and pumpkin pie spice helps this IHOP copycat recipe capture the allure of the original. Pour the pancakes into 4-inch to 5-inch rounds in the pan to recreate IHOP's style.
In a medium bowl, combine 1 1/4 cups of flour, 1 1/2 teaspoons of baking powder, 1 1/2 tablespoons of sugar, 1/2 teaspoon of salt and 1/2 teaspoon of baking soda. Stir the dry ingredients with a whisk or fork until they are thoroughly combined.
Add 1/8 cup of vegetable oil, a slightly beaten egg and 1 1/2 cups of buttermilk. Stir the wet ingredients into the dry ingredients until the mixture is just blended, with no patches of unincorporated flour. Do not over-mix.
Add 1/3 cup of canned pumpkin puree (not pumpkin pie filling), 1 1/2 teaspoons pumpkin pie spice and 1 teaspoon of vanilla. Stir the mixture with a fork or whisk until all ingredients are blended and the batter is a uniform texture.
Heat the cooking surface to 350 degrees Fahrenheit (medium heat on a stovetop range) and grease your griddle or frying pan lightly with vegetable oil. When the cooking surface is ready, pour approximately 1/2 cup of batter onto it. Once the edges of the pancake have crisped and small bubbles rise to the top of the batter, flip the pancake to cook its other side for approximately two more minutes.
Store the prepared pancakes on a covered plate or in an oven set to a low temperature (no warmer than 200 F) until you have cooked all of the batter. Eat the pumpkin pancakes with syrup or garnish them with whipped topping and a sprinkle of pumpkin pie spice, cinnamon or chocolate shavings.