Gilmore Girls Pumpkin Pancakes are warm, fluffy, and packed with the cozy flavors of fall. They’re made with pumpkin puree, a hint of cinnamon and nutmeg, and just the right amount of sweetness to make your breakfast feel like a special treat. These pancakes bring all the autumn vibes onto your plate in a way that feels comforting and fun.
I love making these pumpkin pancakes on a slow weekend morning, especially when it’s chilly outside. They remind me of cozy mornings with a hot cup of coffee and good company, which is exactly the kind of feeling the Gilmore Girls always gave me. A quick tip I’ve picked up is to add a little vanilla extract to the batter—it really boosts the flavor and makes the pancakes taste even better.
These pancakes are perfect served with maple syrup and maybe a pat of butter, but I also like topping them with chopped nuts or a sprinkle of powdered sugar for a little extra something. They’re a hit whether you’re feeding just yourself or a whole crowd. If you’re a Gilmore Girls fan or just love pumpkin everything, this recipe is a cozy way to enjoy a classic fall favorite any morning you want.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show, giving the pancakes their rich flavor and moisture. Use canned pumpkin for ease or fresh puree if you have it. Avoid pumpkin pie filling, which is sweeter and spiced already.
Buttermilk: Adds a tangy flavor and helps the pancakes stay fluffy. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes as a simple swap.
Spices (Cinnamon, Nutmeg, Cloves): These warm spices create that cozy fall taste. If you don’t have cloves, just omit or replace with a pinch of ginger or allspice. Adjust spices to your liking for milder or stronger flavor.
Flour: All-purpose flour works best for tender pancakes. For a gluten-free option, try a 1:1 gluten-free baking flour blend, but results may vary slightly in texture.
How Do I Make Perfect, Fluffy Pumpkin Pancakes Without Overmixing?
Mixing the batter lightly is key. Overmixing develops gluten, making pancakes tough.
- Whisk dry ingredients well first, then beat wet ingredients separately until smooth.
- Pour the wet into the dry and gently fold just until there are no big flour streaks.
- The batter should still be thick and a bit lumpy—don’t worry, it will cook fine.
- Let the batter rest a few minutes if you can; this helps the flour hydrate for fluffier pancakes.
When cooking, medium heat is best. Cook pancakes until you see bubbles form and edges look set before flipping gently. This helps them cook through without burning.
Equipment You’ll Need
- Non-stick skillet or griddle – heats evenly and helps pancakes cook without sticking.
- Mixing bowls – one for dry and one for wet ingredients to keep mixing easy and tidy.
- Whisk – perfect for blending batter smoothly without lumps.
- Measuring cups and spoons – for accurate ingredient amounts, key to great pancakes.
- Spatula – a thin, flexible one makes flipping pancakes safe and easy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty touch in every bite.
- Mix mini chocolate chips into the batter for little bursts of sweetness.
- Swap pumpkin puree for mashed banana for a different natural sweetness and texture.
- Stir in a teaspoon of espresso powder to deepen the warm spice flavors and add a subtle coffee note.
Gilmore Girls Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup pumpkin puree (canned or fresh)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking & Serving:
- Butter or oil for cooking
- Maple syrup, for serving
- Whipped cream or a sprinkle of cinnamon sugar for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and around 15 minutes to cook the pancakes. So in total, you can enjoy these flavorful pumpkin pancakes in about 25 minutes or less — perfect for a cozy weekend breakfast.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is combined well for even seasoning throughout your pancakes.
2. Mix Wet Ingredients:
In another bowl, whisk buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and creamy. This mixture brings moisture and pumpkin flavor to your batter.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and gently stir just until combined. The batter should be thick and slightly lumpy — avoid overmixing to keep your pancakes light and fluffy.
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until you see bubbles forming on the surface and the edges look set (about 2-3 minutes).
5. Flip and Finish:
Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through. Remove pancakes from the skillet and keep warm while you cook the rest.
6. Serve and Enjoy:
Stack your pumpkin pancakes on a plate and top with a dollop of whipped cream or a sprinkle of cinnamon sugar. Drizzle generously with maple syrup and enjoy the cozy flavors!
Can I Use Frozen Pumpkin Puree for These Pancakes?
Yes, you can use frozen pumpkin puree! Just make sure to thaw it completely in the fridge or microwave before using, and drain any extra liquid to keep the batter from becoming too thin.
Can I Make the Batter Ahead of Time?
Absolutely! You can mix the batter and refrigerate it for up to 24 hours. Just give it a gentle stir before cooking, as some separation may occur.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or skillet for best texture.
Can I Substitute Buttermilk in This Recipe?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes. This homemade buttermilk substitute works perfectly in the recipe.
