Pumpkin Pancakes with Cinnamon Butter
Inspired by Luke's Pumpkin Pancakes from Gilmore Girls, these are light, fluffy, and packed with pumpkin flavor — perfect for chilly fall mornings.
Servings: 12 pancakes
Ingredients
For the cinnamon butter
- 1 stick unsalted butter at room temperature
- ¼ cup powdered sugar
- ¼ cup honey or maple syrup
- 1 teaspoon cinnamon
- 1 splash vanilla extract
- 1 pinch kosher salt
For the pumpkin pancakes
- 2 cups all-purpose flour
- 1.5 cups milk
- 1 cup pumpkin puree
- ⅓ cup packed brown sugar
- 2 large eggs
- 3 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter melted
- ¼ cup white vinegar
Instructions
- Combine the ingredients for the cinnamon butter and set aside.
- Add the vinegar to the milk. Allow to sit for 10 minutes, or until curdled.
- Add the flour, baking powder, baking soda, pumpkin pie spice, and salt together. Whisk to combine and set aside.
- Add the pumpkin puree, sugar, eggs, vanilla, milk mixture, and melted butter together. Whisk until combined.
- Add the dry ingredients to the wet ingredients and mix until there are no obvious dry bits left, but the mixture has some lumps. Allow to rest for 5 minutes.
- 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).
- Flip the pancake and allow to cook through (about 1-2 more minutes). Remove to a plate and repeat until the batter is used up.
- Serve immediately with the cinnamon butter and maple syrup.