Gilmore Girls Pumpkin Pancakes with Cinnamon Butter
Stars Hollow Approved Breakfast Breakfast.
Cozy up with a stack of Gilmore Girls-inspired pumpkin pancakes, topped with luscious cinnamon butter. A perfect taste of Stars Hollow.
I remember the first crisp autumn morning, years ago, when the air turned cold and the leaves started to blush. I was watching Gilmore Girls, probably for the fifth time, and just craving that feeling of home, of warmth. That's when I decided to make these. I wanted something that tasted like fall, like Lorelai and Rory might whip up on a slow Sunday morning before hitting Luke's. The smell of pumpkin and cinnamon filled my kitchen, and it felt like magic. Each bite was like a hug, a little moment of joy. Now, every fall, this recipe is a cherished tradition. It’s more than just pancakes; it’s a feeling.
Why You'll Fall in Love with These Pumpkin Pancakes
- •They're incredibly fluffy, truly light as air – no dense pancakes here!
- •The warm spices and rich pumpkin flavor just scream 'autumn comfort'.
- •That homemade cinnamon butter? Oh, it's a dreamy, melt-in-your-mouth experience.
- •It’s an easy recipe, perfect for a relaxed weekend breakfast or brunch.
- •You get to channel your inner Gilmore Girl while making a delicious treat.
- •The aroma alone will make your kitchen feel like the coziest spot on earth.
“These pumpkin pancakes are a dream! My family devoured them, and the cinnamon butter is an absolute game-changer. It truly felt like a cozy Gilmore Girls morning. Definitely a new fall favorite!”
Essential Ingredient Guide
- Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling! The pie filling has added sugars and spices that will throw off the balance of this recipe. It’s amazing how just one wrong can change everything, right?
- Buttermilk: Buttermilk is key for truly fluffy pancakes. Its acidity reacts with the baking soda, giving you that lovely rise. No buttermilk? No problem! Just use regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before adding. It's a little kitchen magic, honestly.
- Melted Butter: Using melted butter in the batter adds richness and helps with that golden-brown color. Just make sure it’s cooled a bit before adding to the wet ingredients, so it doesn't scramble the egg! Oops, almost made that mistake myself once.
- Spices: The blend of cinnamon, ginger, nutmeg, and cloves is what makes these pancakes taste like a warm hug. Adjust them to your liking; if you love cinnamon, add a tiny bit more! Cooking should be fun, you know?
Complete Cooking Process
- Grab your softened butter (room temperature is key here, hon!) and pop it into a small bowl.
- Add the powdered sugar, a good sprinkle of cinnamon, a touch of vanilla, and a tiny pinch of salt.
- Now, mix it all up! You can use a fork, or a hand mixer if you're feeling fancy, until it’s wonderfully light and fluffy. Set this aside; it’s going to be the crown jewel of your pancakes.
- In your biggest mixing bowl, whisk together all the dry goodies: flour, sugars, baking powder, baking soda, and all those warm, inviting spices. Make sure there are no lumpy bits.
- In a separate bowl, whisk the buttermilk, pumpkin puree (remember, pure pumpkin!), egg, and that melted, cooled butter. It should look like a smooth, pumpkin-colored liquid.
- Gently pour the wet into the dry. Now, here’s the secret: stir just until everything is combined. A few lumps are totally fine; overmixing is the enemy of fluffy pancakes! Let it rest for 5-10 minutes. This little pause helps the baking powder do its thing.
- Get your griddle or non-stick pan warm over medium-low heat. Brush it lightly with a bit more butter or oil. You want it warm enough to sizzle, but not smoking hot.
- Pour about ¼ cup of batter for each pancake. You'll see little bubbles start to form on the surface and the edges looking dry, usually after 2-3 minutes.
- Flip 'em! Cook for another 1-2 minutes until they're beautifully golden brown and cooked through. Keep them warm while you cook the rest.
- Stack them high, dollop that cinnamon butter right on top, and drizzle with maple syrup. Wow. Just wow.
Your Stars Hollow Pancake Questions, Answered!
→Can I use canned pumpkin pie filling instead of pumpkin puree?
Oh, please don't! Pumpkin pie filling is already sweetened and spiced, and it will make your pancakes too sweet and the spice balance all wrong. Stick to pure pumpkin puree for the best results, trust me on this one.
→What if I don't have buttermilk?
No worries at all! You can easily make your own. Just measure out 1 cup of regular milk, add 1 tablespoon of white vinegar or lemon juice, give it a stir, and let it sit for about 5 minutes. It will curdle slightly, and voilà—homemade buttermilk!
→How do I store leftover pancakes?
Once completely cooled, you can stack them between sheets of parchment paper and store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 2 months. They reheat beautifully!
→What's the best way to reheat pumpkin pancakes?
If frozen, thaw them in the fridge first. Then, you can pop them in the toaster, microwave (for a minute or so), or even warm them in a dry skillet over low heat until heated through. They’ll be almost as good as fresh!
→Can I add chocolate chips or nuts to the batter?
Absolutely! A handful of chocolate chips, chopped pecans, or walnuts would be a fantastic addition. Just stir them in gently after you've combined the wet and dry ingredients. Yummy!
Gilmore Girls Pumpkin Pancakes with Cinnamon Butter
Enjoy Gilmore Girls pumpkin pancakes with cinnamon butter! This easy recipe brings the charm of Stars Hollow to your breakfast table.
Timing
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Pumpkin Pancakes
- 011 ½ cups all-purpose flour
- 022 tablespoons granulated sugar
- 032 teaspoons baking powder
- 04½ teaspoon baking soda
- 051 teaspoon ground cinnamon
- 06½ teaspoon ground ginger
- 07¼ teaspoon ground nutmeg
- 08⅛ teaspoon ground cloves
- 09½ teaspoon salt
- 101 cup buttermilk (or milk + 1 tbsp lemon juice/vinegar, let sit 5 mins)
- 11¾ cup pumpkin puree (not pumpkin pie filling)
- 121 large egg, lightly beaten
- 132 tablespoons unsalted butter, melted and cooled, plus more for cooking
For the Cinnamon Butter
- 01½ cup (1 stick) unsalted butter, softened
- 022 tablespoons powdered sugar
- 031 teaspoon ground cinnamon
- 04¼ teaspoon vanilla extract
- 05Pinch of salt
For Serving
- 01Maple syrup
- 02Whipped cream (optional)
- 03Chopped pecans (optional)
Instructions
**Prepare the Cinnamon Butter:** In a small bowl, combine the softened butter, powdered sugar, cinnamon, vanilla extract, and a pinch of salt. Mix with a fork or hand mixer until light and fluffy. Set aside at room temperature.
**Whisk Dry Ingredients:** In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Make sure there are no lumps.
**Combine Wet Ingredients:** In a separate medium bowl, whisk together the buttermilk, pumpkin puree, lightly beaten egg, and melted butter until well combined.
**Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. A few small lumps are okay; do not overmix, or your pancakes will be tough. Let the batter rest for 5-10 minutes while you heat your griddle.
**Heat Griddle:** Heat a lightly oiled griddle or large non-stick skillet over medium-low to medium heat. A good test is to drop a tiny bit of water on it; if it sizzles and evaporates quickly, it’s ready.
**Cook Pancakes:** Pour about ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
**Serve:** Transfer cooked pancakes to a plate. Serve immediately with a generous dollop of cinnamon butter and a drizzle of warm maple syrup. Enjoy your Stars Hollow moment!
Notes & Tips
- 1You can swap buttermilk for regular milk with 1 tbsp lemon juice/vinegar.
- 2For a richer flavor, brown the butter slightly before adding it to the wet ingredients (cool it first!).
- 3Adjust the spice levels to your preference – a little more ginger or nutmeg can really pop!
- 4These pancakes are also fantastic with a dollop of apple butter or a sprinkle of toasted walnuts.
- 5If your batter seems too thick, add a tablespoon of milk at a time until it's the right consistency.
Tools You'll Need
- •Don't overmix the batter! Lumps are good; overmixing makes tough pancakes.
- •Let the batter rest for 5-10 minutes; it helps activate the leavening agents for extra fluffiness.
- •Control your griddle temperature. Medium-low to medium is usually perfect for even cooking without burning.
- •Flip only when bubbles appear on the surface and the edges look set.
- •Keep cooked pancakes warm on a baking sheet in a low oven (around 200°F) while you finish the batch.