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Gilmore Girls Pumpkin Pancakes | Cinnamon Butter

Gilmore Girls Pumpkin Pancakes with Irresistible Cinnamon Butter

Indulge in the cozy flavors of Gilmore Girls Pumpkin Pancakes with Cinnamon Butter, a delightful breakfast that captures the essence of autumn.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Baking Soda Ensure it's fresh.
  • 2 tablespoons Sugar Brown sugar can be used.
  • 1 teaspoon Ground Cinnamon Feel free to mix in nutmeg.
  • 1 teaspoon Pumpkin Pie Spice A mix of cinnamon, nutmeg, and allspice works great.
  • 1 large Egg For a vegan option, use a flax egg.
  • 1 cup Milk Almond milk or oat milk recommended.
  • 1/2 cup Pumpkin Purée Homemade purée is fantastic.
  • 2 tablespoons Vegetable Oil Melted butter could enhance flavor.
  • 1 teaspoon Vanilla Bean Paste Vanilla extract works as a substitute.
For the Cinnamon Sugar Swirl
  • 2 tablespoons Butter Softened at room temperature.
  • 2 tablespoons Granulated Sugar Brown sugar can add depth.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 1 tablespoons Pancake Batter For the swirl consistency.
For the Cinnamon Butter
  • 1/2 cup Butter Softened for mixing.
  • 1 cup Powdered Sugar Adjust based on sweetness preference.
  • 1 teaspoon Ground Cinnamon Essential for flavor.
  • 2 tablespoons Honey Maple syrup can be used.
  • 1 teaspoon Vanilla Bean Paste Enhances flavor profile.

Equipment

  • mixing bowl
  • whisk
  • skillet
  • piping bag

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, sugar, ground cinnamon, and pumpkin pie spice. Whisk together until blended.
  2. Create a well in the center and add egg, milk, pumpkin purée, vegetable oil, and vanilla bean paste. Mix gently to combine, without overmixing. Let batter rest for about 5 minutes.
  3. In a small bowl, mix together softened butter, granulated sugar, and ground cinnamon until creamy. Fold in pancake batter for the swirl consistency.
  4. Heat a non-stick skillet over medium heat and add butter to grease. Heat for about 1-2 minutes.
  5. Pour approximately 1/4 cup of pancake batter into the skillet and immediately pipe the cinnamon sugar swirl on top. Cook for 1-2 minutes until bubbles form.
  6. Add a teaspoon of water to the pan and cover with a lid to steam for another 1-2 minutes until cooked through.
  7. In a bowl, beat together softened butter, powdered sugar, ground cinnamon, honey, and vanilla bean paste until creamy.
  8. Transfer pancakes to a plate and top with cinnamon butter. Serve warm.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 100mgIron: 1.5mg

Notes

Store leftover pancakes in an airtight container for up to 3 days in the fridge or freeze for up to 1 month. Reheat in a toaster or microwave.

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