Gilmore Girls Pumpkin Pancakes with Cinnamon Butter

If you’ve ever wondered what Luke’s pumpkin pancakes from Gilmore Girls would actually taste like, these are my version. They’re fluffy, full of pumpkin and warm spices, and served with homemade cinnamon butter that melts right over the top.

Honestly, what’s more quintessential fall than waking up and enjoying a plate full of freshly made pumpkin pancakes slathered in homemade cinnamon butter?

These pancakes are inspired by a Season 4 scene from Gilmore Girls — and they’ll transport you right to the brisk air and perfectly decorated streets of Stars Hollow.

Why You’ll Love These Gilmore Girls Pumpkin Pancakes

• They’re light and fluffy. Pumpkin pancakes can sometimes turn out dense, but these stay soft and fluffy with just the right amount of pumpkin flavor.
• They’re full of fall flavor. Pumpkin puree, pumpkin pie spice, and a little brown sugar give these pancakes that warm, cozy flavor without making them overly sweet.
• The cinnamon butter is the best part. It melts right over the warm pancakes and adds a sweet, buttery hit of cinnamon to every bite.
• They’re easy to make. No complicated techniques or special equipment, just a bowl, a skillet, and a stack of pancakes.
• They’re perfect for a Gilmore Girls morning. Make a pot of coffee, put on an episode, and pretend you’re having breakfast at Luke’s instead of standing in your own kitchen.

Luke’s Pumpkin Pancakes with Cinnamon Butter Ingredients

Here’s everything you’ll need to make Luke’s pumpkin pancakes, including the cinnamon butter that gets melted all over the top.

For the Pumpkin Pancakes

• All-purpose flour
• Milk
• Pumpkin puree
• Brown sugar
• Egg
• Baking powder
• Pumpkin pie spice
• Baking soda
• Kosher salt
• Vanilla extract
• Unsalted butter
• White vinegar

For the Cinnamon Butter

• Unsalted butter
• Powdered sugar
• Honey or maple syrup
• Cinnamon
• Vanilla extract
• Kosher salt

A note about the vinegar

Yes, there’s vinegar in these pancakes. Trust me.

The vinegar gets mixed with the milk and left to sit for about 10 minutes, creating a quick homemade buttermilk. The acidity also reacts with the baking soda in the batter, which helps give the pancakes their light, fluffy texture. I promise, you won’t taste the vinegar in the finished pancakes.

What to Use for Pumpkin Pancakes

You can make these pumpkin pancakes in a regular skillet, but I love using a flat griddle when I’m making a big batch. It gives you plenty of room to cook several pancakes at once and makes flipping them a little easier. This 11-inch ceramic nonstick griddle is a good option if you don’t already have a griddle at home.

How to Serve Pumpkin Pancakes

Serve these pumpkin pancakes warm with a generous swipe of cinnamon butter and your favorite maple syrup. Add a hot cup of coffee, and you’ve got yourself a very Stars Hollow-worthy breakfast.

For a full fall breakfast, serve them with crispy bacon or breakfast sausage and some fresh fruit. And obviously, if you’re making these for a Gilmore Girls rewatch, coffee is non-negotiable.

How to Make Gilmore Girls Pumpkin Pancakes with Cinnamon Butter

Step 1: Make the cinnamon butter

The first thing you can do is make the cinnamon butter by combining all of the ingredients and whisking them together until smooth. Set aside.

Step 2: Prep your ingredients.

The first thing you’ll want to do is combine the milk and vinegar and set it aside for 10 minutes (or until curdled).

While that’s happening, feel free to measure everything else out (and melt the butter).

Step 3: Mix the dry ingredients.

Combine the dry ingredients (aka the flour, pumpkin pie spice, baking powder, baking soda, and salt) and mix. Set aside.

Step 4: Mix the wet ingredients.

Combine the pumpkin, sugar, milk and vinegar mixture, melted butter, eggs, and vanilla. Mix until a beautiful orange liquid forms, like this:

Step 5: Make the batter.

Now add the dry ingredients to the wet ingredients and mix until just combined and no huge dry bits remain (but not completely smooth — you want some lumps!). Like this:

Allow the batter to sit for 5 minutes.

Step 6: Make the pancakes.

Now add a bit of butter to your skillet over medium heat. Add about ¼ cup of batter and cook until air bubbles begin to form all over the batter (about 2.5 minutes). (You may need to lower the heat in order to cook it through without burning the top of the pancake).

Once you have enough air bubbles, flip the pancake and allow to finish cooking for about 1–2 more minutes.

Continue until the batter is used up. Serve immediately with the cinnamon butter and some syrup (and maybe a dusting of powdered sugar if you’re fancy!).

Tips for the Best Pumpkin Pancakes

• Don’t overmix the batter. A few lumps are totally fine. Overmixing can make your pancakes tough instead of light and fluffy.
• Let the batter rest. Giving it a few minutes before cooking allows the flour to hydrate and the leavening agents to start working.
• Use medium heat. Pumpkin pancakes are thicker than regular pancakes and can brown quickly, so medium heat gives the inside time to cook without burning the outside.
• Don’t flatten the pancakes. Let them cook as they are. Pressing down with your spatula will knock out some of that fluffy texture.
• Wait for the bubbles. Once you see bubbles forming across the surface and the edges look set, it’s time to flip.
• Don’t skip the cinnamon butter. You can absolutely use regular butter, but the cinnamon butter is what really makes these feel like a special fall breakfast.

Make-Ahead Instructions

If you want to get a head start on breakfast, you can make the pancake batter the night before and refrigerate it until you’re ready to cook. Just cover the bowl tightly and give the batter a gentle stir before cooking.

You can also make the cinnamon butter ahead of time. Store it covered in the refrigerator, then let it soften at room temperature before serving so it spreads easily over the warm pancakes.

For the best texture, though, I recommend cooking the pancakes fresh. They only take a few minutes to cook, and there’s nothing quite like a warm stack of pumpkin pancakes with cinnamon butter melting over the top.

How to Store & Reheat Pumpkin Pancakes

If you have leftover pumpkin pancakes, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days.

For longer storage, freeze the pancakes in a single layer until firm, then transfer them to a freezer-safe bag or container. You can freeze them for up to 2 months.

To reheat, warm refrigerated pancakes in a skillet, toaster oven, or microwave. Frozen pancakes can go straight into the toaster or toaster oven, or you can microwave them until heated through.

I recommend storing the cinnamon butter separately in the refrigerator and adding it to the pancakes after reheating. That way, you still get that cold, creamy butter melting over the hot pancakes when you’re ready to eat.

FAQs

Can I make these pumpkin pancakes ahead of time?

Yes. You can make the batter the night before and refrigerate it, or cook the pancakes ahead of time and reheat them when you’re ready to serve. For the best texture, I prefer cooking them fresh.

Can I freeze pumpkin pancakes?

Absolutely. Let the pancakes cool completely, then freeze them in a single layer before transferring them to a freezer-safe bag or container. They can be reheated straight from frozen.

Why do you add vinegar to the milk?

The vinegar creates a quick homemade buttermilk when mixed with the milk, and the acidity also reacts with the baking soda to help the pancakes rise. You won’t taste the vinegar in the finished pancakes.

Can I use homemade pumpkin puree?

Yes. Homemade pumpkin puree works well as long as it’s thick and not overly watery. If your puree is particularly wet, you may need to strain off some excess liquid so it doesn’t throw off the consistency of the batter.

What makes these Gilmore Girls pumpkin pancakes?

These pancakes are my take on the pumpkin pancakes served at Luke’s Diner in Gilmore Girls. The show is the inspiration for the recipe, while the pumpkin pancakes and homemade cinnamon butter are my own version.

Can I use maple syrup instead of honey in the cinnamon butter?

Yes. Either works well in the cinnamon butter, so use whichever you have on hand or prefer.

Looking for More Cozy Breakfast Recipes?

• Apple Pie Bread
• Pumpkin Cinnamon Rolls
• Apple Crumb Pie Muffins
• Pumpkin Coffee Cake