Pumpkin Pancakes with Cinnamon Butter

If you've watched Gilmore Girls, you most likely know the iconic pumpkin pancakes with homemade cinnamon butter that Luke makes Rory and as a big fan I had to make some myself. These Pumpkin Pancakes are soft and fluffy with just the right amount of pumpkin flavor. The homemade cinnamon butter adds a fun touch that pairs perfectly!

These pumpkin pancakes are easy to whip up in no time. The cinnamon butter only takes three ingredients, unsalted butter, cinnamon, and powdered sugar, and can be whipped together before so it's ready to go as your pancakes come off the grill.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

In a large bowl with a handheld mixer or a stand mixer, blend the butter until light and fluffy, 2-3 minutes.Sift in the cinnamon and powdered sugar followed by the pinch of salt and mix on medium high speed for 2-3 minutes until combined, scraping down the sides of the bowl as needed.

If you're planning on piping it on top, put a Wilton 1M or Ateco 869 tip in a pastry bag and fill the bag with the butter. Set aside. If you want to make squares of butter, spread the butter on a piece of parchment until it's about ¼ inch thick and top with another piece of parchment. Chill. Once it's hardened use a bench scraper or knife to cut out little squares. Squares of butter can chill until ready to use.

Next you can get started on making the pancakes. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, brown sugar, sugar, and oil. Slowly add the flour mixture to the wet mixture and whisk just until combined. Small lumps are okay.

Heat a skillet over medium heat. Coat the pan with butter and use a large 2 tablespoon cookie scoop to scoop a generous amount of batter onto the warm pan. To make larger pancakes add another scoop on top and use the back of the scoop to help it spread out further.

Cook for about 2-3 minutes until the edges start to set and lift away from the pan and a few small bubbles appear on the surface of the pancake. Flip and cook for another 2-3 minutes. 

Repeat this process, including coating the pan with butter, each time until all pancakes are ready. You may need to adjust the heat if your pan gets too hot or the outsides of the pancakes will get done while the insides still need more time. Add pancakes to plate and top with either a piped swirl or square of cinnamon butter.

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