Gilmore Girls Luke’s Pumpkin Pancakes Recipe

Introduction

Luke’s Pumpkin Pancakes are a cozy, flavorful twist on classic pancakes, inspired by the beloved Gilmore Girls. These moist, spiced pancakes topped with a rich cinnamon butter and maple syrup will bring autumn warmth to any breakfast table.

Ingredients

• 3 tbsp unsalted butter (for browning)
• 1/2 cup pumpkin puree
• 1 cup buttermilk, room temperature
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 4 tbsp unsalted butter, room temperature (for cinnamon butter)
• 8 tbsp brown sugar (for cinnamon butter)
• 1 tsp ground cinnamon (for cinnamon butter)
• Maple syrup, for serving

Instructions

1. Step 1: Brown the butter by heating 3 tablespoons unsalted butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty (2-4 minutes). Pour into a bowl and let cool slightly while gathering the other ingredients. Ensure eggs, buttermilk, and softened butter are at room temperature.
2. Step 2: In a large bowl, whisk together the cooled browned butter, pumpkin puree, and 2 tablespoons brown sugar until smooth. Add the buttermilk, eggs, and vanilla extract and whisk until fully combined but not overmixed.
3. Step 3: In a separate bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Gently fold the dry ingredients into the wet mixture until just combined; small lumps are fine. Avoid overmixing to keep pancakes tender.
4. Step 4: In a small bowl, combine 4 tablespoons softened unsalted butter, 8 tablespoons brown sugar, and 1 teaspoon ground cinnamon. Mix until spreadable and set aside at room temperature.
5. Step 5: Heat a griddle or non-stick skillet over medium heat and lightly butter the surface. Pour 1/4 cup batter for each pancake, spacing apart. Cook 1 1/2 minutes until bubbles form and bottoms are golden, then flip and cook another 1 1/2 minutes until golden brown.
6. Step 6: Stack warm pancakes on plates, top generously with cinnamon butter so it melts, then drizzle with maple syrup. Serve immediately while hot.

Tips & Variations

• Brown the butter slightly longer than you think for a deeper, nuttier flavor that makes these pancakes special.
• Use freshly ground pumpkin pie spice or make your own blend for the best aroma.
• For a dairy-free version, substitute the buttermilk with a mixture of plant milk and lemon juice, and use vegan butter for browning and cinnamon butter.
• Add chopped pecans or walnuts to the batter for extra texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave until warm. The cinnamon butter can be kept covered at room temperature for a day or refrigerated and softened before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugars which will alter the flavor and texture. Use pure pumpkin puree for the best results.

Can I make the batter ahead of time?

It’s best to make the batter fresh to keep the pancakes light and fluffy. However, you can prepare the dry ingredients in advance and mix them with the wet ingredients just before cooking.

Gilmore Girls Luke’s Pumpkin Pancakes Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

Luke’s Pumpkin Pancakes from Gilmore Girls are soft, fluffy, and bursting with warm autumn flavors from pumpkin puree and pumpkin pie spice. Paired with a sweet, cinnamon-spiced butter topping and drizzled with maple syrup, these pancakes offer a cozy, indulgent breakfast perfect for fall or anytime comfort food cravings.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes (about 4 servings) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancakes

• 3 tbsp browned unsalted butter
• 1/2 cup pumpkin puree
• 1 cup buttermilk (room temperature)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 2 tbsp brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon

Cinnamon Butter Topping

• 4 tbsp unsalted butter (room temperature)
• 8 tbsp brown sugar (packed)
• 1 tsp ground cinnamon

To Serve

• Maple syrup

Instructions

1. Brown the Butter and Prepare Mise en Place: Heat 3 tablespoons of unsalted butter in a small saucepan over medium heat, swirling occasionally until the butter turns golden brown and emits a nutty aroma, about 2 to 4 minutes. Pour into a bowl and let it cool slightly while gathering and measuring the remaining ingredients. Ensure eggs, buttermilk, and softened butter are at room temperature for best batter consistency.
2. Build the Wet Ingredient Base: In a large mixing bowl, whisk together the cooled browned butter, pumpkin puree, and 2 tablespoons brown sugar until smooth. Add the buttermilk, eggs, and vanilla extract and whisk until fully combined but avoid overmixing to keep the batter cohesive and light.
3. Combine Dry Ingredients and Fold into Batter: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Pour these dry ingredients into the wet mixture and gently fold together with a spatula until just combined. Some lumps are ideal to prevent tough pancakes.
4. Make the Cinnamon Butter Topping: In a small bowl, mix the softened 4 tablespoons butter, 8 tablespoons brown sugar, and 1 teaspoon ground cinnamon until fully combined and spreadable. Set aside at room temperature to remain soft.
5. Cook the Pancakes: Heat a griddle or non-stick skillet over medium heat and lightly butter the surface. Pour 1/4 cup of batter per pancake onto the heated surface, spacing them apart. Cook for about 1 1/2 minutes until the bottoms are golden and bubbles form on top, then flip and cook the other side for another 1 1/2 minutes until golden and cooked through.
6. Plate and Serve: Stack the warm pancakes on plates. Generously top each stack with a dollop of the cinnamon butter, allowing it to melt over the pancakes. Drizzle with pure maple syrup and serve immediately for the best flavor and warmth.

Notes

• Use room temperature eggs and buttermilk to achieve a smooth batter.
• Do not overmix the batter to keep pancakes tender and fluffy.
• Browned butter adds a deep, nutty flavor essential to the recipe’s character.
• The cinnamon butter topping can be prepared ahead and kept at room temperature.
• Use a griddle for cooking multiple pancakes simultaneously to serve hot pancakes for everyone.

Keywords: pumpkin pancakes, Gilmore Girls recipe, Luke’s pumpkin pancakes, fall breakfast, cinnamon butter pancakes, pumpkin spice pancakes