Pumpkin Pancakes (Gilmore Girls Inspired!)

Let’s make fluffy Pumpkin pancakes inspired by Gilmore girls! When my sister and I were pre-teens we would battle for the remote so I could watch The Nanny reruns and she could watch her beloved Gilmore Girls. Although I wasn’t a Gilmore girls “stan,” I did find myself doing double takes when Luke was on the screen. What is it about a flannel shirt and a backwards hat, oh and he owns a diner? That I can get behind. In the show Luke’s diner makes Pumpkin Pancakes with cinnamon butter and I couldn’t think of something more perfect to kick of cozy season. These are packed with fall flavor, have the perfect crips buttery edge and as my husband said, a surprisingly fluffy inside because Pumpkin puree can sometimes lead to a gummy texture but thanks to buttermilk and  my beaten egg white trick these couldn’t be more perfect. Slather them in my spiced brown sugar butter and maple syrup of course and you might as well be with Rory and Loralai in stars hollow Connecticut watching the autumn leaves fall.  

Ingredients:

1.5 cups AP flour

1 teaspoon salt

3 tablespoons sugar

1 3/4 teaspoons baking powder 

3/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

1 cup buttermilk

1/3 cup pumpkin puree

1 teaspoon vanilla extract

2 eggs, separated (you will use both the yolks and the whites)

3 tablespoons butter, melted (plus more for buttering the pan)

Spiced Brown Sugar Butter-

4 tablespoons soft, room temperature butter (salted preferred but unsalted okay)

2 tablespoons packed dark brown sugar

1/2 teaspoon ground cinnamon (or pumpkin pie spice!)

1/8 teaspoon fine table salt (if not using salted butter)

Steps - 

Whisk together in a bowl the flour, salt, sugar, baking powder, pumpkin pie spice, and cinnamon. 

Using a stand mixer or an electric hand beater, beat the 2 egg whites until stiff peaks form. 

Make a well in the center of the dry ingredients and add the buttermilk, pumpkin puree, vanilla extract and 2 egg yolks. Stir gently just until combined. Whisk in the melted butter just until combined. 

Carefully fold in the egg whites just until incorporated. 

Heat your griddle pan or nonstick skillet on medium low heat. Add a couple teaspoons of butter to the pan and let it melt. Cook your pancakes on the first side until bubbles start to form and a slightly crisp butter edge forms. Flip, and cook on the other side for about 1 minute or just until cooked through. Repeat with the remaining batter, always adding more butter to the pan each time! 

Plate and serve with the Spiced Brown Sugar Butter and Maple Syrup! 

Butter Steps-

Stir together all the ingredients until blended and you’re ready to go!