As a big Gilmore Girls fan, I knew I had to recreate the pumpkin pancakes with cinnamon butter from Luke’s Diner! It’s the ultimate cozy breakfast to make in the fall while rewatching some episodes!
Making the Batter
I’ve been perfecting my pancake recipe for years now that are so soft and fluffy! It’s actually super easy to make pancake mix from scratch and it tastes a million times better than the store-bought packaged one. We’ll be taking the signature pancake recipe on the blog and adding pumpkin puree and pumpkin pie spice to get in the fall spirit!
Now the secret ingredient to achieve the fluffiest pancakes is buttermilk! Don’t use water, don’t use milk. Use buttermilk! I promise it won’t taste sour or tangy. The acid in the buttermilk helps the pancakes puff so they turn out so light.
HERE ARE ALL THE INGREDIENTS YOU NEED:
- all-purpose flour
- baking powder
- baking soda
- salt
- large egg
- unsalted butter (melted)
- vanilla extract
- buttermilk
- brown sugar
- pumpkin puree
- pumpkin pie spice
Add all the dry ingredients to a large bowl and whisk together. This includes all purpose flour, baking powder, baking soda, and salt. Now add all the wet ingredients – an egg, melted butter, vanilla extract, buttermilk, sugar, pumpkin puree, and pumpkin pie spice. Combine together with a whisk until you have a smooth batter. The KEY to pancakes is to avoid overmixing it. You want the final consistency of the batter to be a bit clumpy. That is completely fine! We’re making pancakes, not cake.
Cooking the Pancakes
Finding the perfect heat that’s not too hot or too cool is crucial for cooking pancakes! You need enough heat so the pancakes can form bubbles and turn out fluffy. BUT, you don’t want too much heat that the outside burns before the center cooks. Medium-low to medium heat is what I’ve found best for my stove-top but that might look different for yours.
The fastest way to make this recipe is by using a griddle. You can make these in a pan as well but you won’t be able to fit as many so it’ll take a while to make them all.
Add a little bit of butter to the preheated pan or griddle and pour the pancake batter on. Cook for about 2 to 3 minutes on one side. You’ll know it’s ready to flip when the edges firm up a bit, you see a bit of color on the perimeter, and the top has some bubbles.
Use a spatula to flip the pancake over and let the other side get golden brown and crispy as well. Once you’ve cooked all the pancakes, serve with powdered sugar, cinnamon butter (see below) and maple syrup to enjoy!
Cinnamon Butter
Just like at Luke’s Diner in Gilmore Girls, we have to serve these pancakes with cinnamon butter! It takes this recipe up a notch rather than just adding plain butter.
Here are all the ingredients you need:
- unsalted butter, softened
- cinnamon
- maple syrup
- powdered sugar
- pinch of salt
Add them to a small bowl and mix together until smooth. When the pancakes are done, add a dollop of butter on top of the stack to enjoy!
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Pumpkin Pancakes with Cinnamon Butter
Ingredients
PUMPKIN PANCAKES
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
CINNAMON BUTTER
- 1 stick unsalted butter, room temperature
- 1 teaspoon cinnamon
- pinch of salt
- 2 tablespoons honey
- 2 tablespoons powdered sugar
OTHER
- butter, for cooking pancaking
- maple syrup
- powdered sugar
Instructions
MAKE THE CINNAMON BUTTER
- To make the cinnamon butter, combine unsalted butter, cinnamon, salt, honey, and powdered sugar. Mix together until smooth and set aside.
MAKE THE PUMPKIN PANCAKES
- In a large mixing bowl, add the all purpose flour, baking powder, baking soda, and salt. Whisk together.
- Now add the egg, melted butter, brown sugar, vanilla extract, buttermilk, pumpkin puree, and pumpkin pie spice.
- Combine together until you have a smooth pancake batter consistency.
- Heat a non-stick pan over medium heat for a few minutes, just until hot. Reduce the heat slightly before starting to cook the pancakes. When you add butter or oil to the pan, if it starts to brown too much, that means the pan is too hot and should let it cool.
- Once the pan is at the right heat, spray with oil or coat in butter and drop about 1/3 cup of batter. You could add more or less depending on what size you want them to be. Give it about 2 to 3 minutes on the first side. A few bubbles should start to form on the top. That’s when it’s ready to flip. Let both sides turn golden before taking off the pan. Continue this process until batter is all used.
- Serve warm with maple syrup, powdered sugar, and a dollop of the cinnamon butter on top.
Did You Make This Recipe?
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