Gilmore Girl Pumpkin Pancakes

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Gilmore Girl Pumpkin Pancakes
cuisine icon Cuisine
cuisine icon Duration
cuisine icon Cooking Technique

prep icon Prep Time
15 Minutes
cook icon Cook Time
20 Minutes

serving icon Servings
6-7 Pancakes
Ingredients
  • 8 tbsp unsalted butter, room temperature, divided
  • ¾ cup pumpkin puree
  • 1 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla extract
  • ¼ cup honey
  • 1 ½ cups all-purpose flour
  • 1 tsp salt. divided
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • 3 tbsp avocado oil
  • 8 tbsp brown sugar
  • 1 tsp cinnamon, plus more for serving
  • Maple syrup, for serving
Instructions
  • Start by browning the butter. Preheat the Instant Pot using the Sauté setting on Medium/Normal for 30 minutes. Add 4 tbsp of butter to the inner pot. Cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes. Pour into a heat-proof bowl.
  • In a large bowl, whisk together the flour, honey, pumpkin spice, baking powder, baking soda, and ½ tsp salt.
  • In a separate bowl, mix the pumpkin puree, buttermilk, eggs, vanilla, and the browned butter.
  • Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix or the pancakes will lose their structure.
  • In the preheated inner pot, add 1 tbsp avocado oil. Pour about ½ cup of batter into the center of the inner pot, and shape into a ½ inch tall circle. Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set.
  • Carefully flip the pancake with a spatula and cook for an additional 2-3 minutes, until golden brown and cooked through. Repeat with the remaining batter.
  • Carefully flip the pancake with a spatula and cook for an additional 2-3 minutes, until golden brown and cooked through. Repeat with the remaining batter.
  • Serve the pancakes warm, topped with a dollop of cinnamon butter, a sprinkle of cinnamon, and a drizzle of maple syrup.
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