Gilmore Girl Pumpkin Pancakes

These Gilmore Girl Pumpkin Pancakes are a fall favorite, bursting with rich pumpkin flavor and warm spices. Made with pumpkin puree, buttermilk, and a hint of vanilla, these pancakes are perfect for a cozy breakfast or a Gilmore Girl-themed brunch. Topped with a delectable cinnamon butter, they bring an extra touch of sweetness and comfort to your morning.

Cuisine

American

Course

Breakfast

Duration

35 Minutes

Diet

Vegetarian

Cooking Technique

Sauté

Keywords

Autumn Breakfast, Comfort Food, Cozy, Egg, Fall, Flour, Instant Pot Culinary Team, Pumpkin, Quick and Easy

Prep Time

15 Minutes

Cook Time

20 Minutes

Servings

6-7 Pancakes

Ingredients

8 tbsp. unsalted butter, room temperature, divided
1 ½ cups all-purpose flour
¼ cup honey
2 tsp. pumpkin spice
1 tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ cup pumpkin puree
1 cup buttermilk
2 eggs
2 tsp. vanilla extract
8 tbsp. brown sugar
3 tbsp. avocado oil
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, brown sugar and 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.
Serve the pancakes warm, topped with a dollop of cinnamon butter, a sprinkle of cinnamon, and a drizzle of maple syrup.