Gilmore Girl Pumpkin Pancakes

By: Instant Culinary Team

Gilmore Girl Pumpkin Pancakes
cuisine icon Cuisine
American
cuisine icon Course
Breakfast
cuisine icon Duration
35 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Sauté
cuisine icon Keywords
Autumn Breakfast, Comfort Food, Cozy, Egg, Fall, Flour, Pumpkin, Quick and Easy

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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