Why These Pumpkin Pancakes are Extra Fluffy

bowl of turkey teriyaki vegetables and rice on a counter and then a close up of ground turkey teriyaki rice bowl

Gilmore girls is the epitome of fall for me, so I wanted to bring a little of Luke’s Diner into my kitchen with pumpkin pancakes and homemade cinnamon butter.

I was going for a proper diner stack: golden on the outside, fluffy in the middle, and full of pumpkin flavor.

To get that texture I separated the eggs and whipped the white before folding them into the batter.

On my first test, I walked away from the mixer and over-whipped them, leaving little bits of egg white that wouldn’t quite blend in (do not recommend).

But if you stop at stiff peaks and fold them in gently, along with resting your batter, you’ll get the most light, tender, fluffy pancakes of all time. Never dense, gummy, or heavy, I promise!

Add cinnamon butter that melts into the warm stack, pour yourself a coffee, and you’ll basically be transported to Stars Hallow.

Love pumpkin for breakfast? Pair with a pumpkin cream cold brew or make pumpkin cinnamon rolls next.

A stack of thick, fluffy pumpkin spice pancakes with a pat of melting butter, syrup drizzled on top, and a fork cutting through the stack on a beige plate, sitting on a cloth napkin.

Ingredients You’ll Need

Various measured baking ingredients in bowls on an orange tile surface, including butter, cinnamon, salt, honey, vanilla, buttermilk, pumpkin pie spice, egg yolk, brown sugar, egg whites, flour, pumpkin puree, baking soda, and baking powder.
  • Flour, baking powder, baking soda and salt: the base of the batter. This is what gives the pancakes their structure and rise. My oat flour pancakes are a great gluten-free pancake option too.
  • Pumpkin pie spice: brings the warm, cozy flavor that tastes like fall.
  • Pumpkin puree: for pumpkin flavor and color. Use a deep-orange canned pumpkin, like Libby’s. I’ve made these with a lighter-colored puree before and you don’t get the same vibrant orange color in the finished pancakes.
  • Buttermilk: keeps the batter moist and adds a little tang.
  • Eggs, separated: the yolks go into the batter, and the whites get whipped separately and folded in at the end for extra fluffiness.
  • Melted butter: adds richness.
  • Brown sugar: sweetens the batter.
  • Vanilla bean paste: rounds out the flavor.
  • Salted butter, honey, and cinnamon: whipped together until light and fluffy for the cinnamon honey butter on top.

How to Make Fluffy Pumpkin Pancakes

A hand stirs thick, pumpkin spiced pancake batter in a clear glass bowl on an orange tiled countertop.

Step 1. Make the batter base: Whisk together the dry ingredients then stir in the wet ingredients. Stir in the remaining ingredients, except the egg whites, and let the batter rest.

A glass bowl filled with light brown, whipped cinnamon butter sits on an orange tiled surface. The batter appears fluffy and well-mixed, with visible swirls from mixing.

Step 2. Whip the cinnamon honey butter: Beat the butter, honey, and cinnamon on medium speed until light and fluffy. It’s giving the center of my soft cinnamon rolls, on top of pancakes.

A hand folds whipped egg whites into pumpkin spiced pancake batter in a clear bowl on an orange tiled countertop.

Step 3. Whip and fold in the egg whites: Right before cooking, beat the egg whites to stiff peaks then fold them into the batter until no white lumps remain. Definitely go easy here, over-whipping keeps the whites from fully dissolving into the batter.

A dollop of pumpkin pancake batter cooks in a nonstick frying pan with melted butter on a brown tiled surface.

Step 4. Cook the pancakes: Add batter for each pancake onto a greased skillet or griddle and cook until the bottom is golden and bubbles from and set on the surface. It should hold its shape without bending or flopping when you lift it up. Flip gently with a thin spatula (a little splatter at the edges is normal). Cook the other side until golden, then transfer to a plate in a single layer rather than stacked so the pancakes don’t steam and soften.

Three pancakes topped with a dollop of spiced butter and drizzled with syrup are served on a white patterned plate with a gold fork, set on an orange tiled background.

Make Ahead

You can make the pancake batter ahead of time (before adding the egg whites), cover, and refrigerate for up to 48 hours. Just fold the egg whites in right before cooking. If you like being able to get ahead on breakfast, my everything bagel casserole is another good make-ahead option.

More Pumpkin Recipes to Try

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Pumpkin Spiced Pancakes with Cinnamon Honey Butter

Prep: 10 minutes
Cook: 20 minutes
Rest Time: 15 minutes
Total: 45 minutes
These fluffy pumpkin spiced pancakes bring a little of Luke's Diner into your kitchen, exactly where I want to be when fall rolls around. They have plenty of pumpkin flavor and fluffy, tender texture thanks to buttermilk and whipped egg whites folded in the batter. This is a diner-style stack you can count on. You can even prep the batter up to 2 days ahead and whip and fold the egg whites just before cooking.
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Molly Thompson

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Molly Thompson
Servings: 4

Ingredients

  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1 1/2 cups buttermilk
  • 2 eggs whites and yolks divided
  • 2 Tablespoons butter melted and cooled, plus more for cooking
  • 2 Tablespoons brown sugar
  • 2 teaspoons vanilla bean paste

Cinnamon Honey Butter

  • 1/2 cup salted butter room temperature
  • 3 Tablespoons honey
  • 1 teaspoon cinnamon
Standard – Metric

Instructions 

  • Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
    2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 2 1/2 teaspoons pumpkin pie spice
  • Add the wet ingredients and rest: Create a well in the center and add the pumpkin puree, buttermilk, egg yolks, melted butter, brown sugar, and vanilla bean paste. Stir with a form to combine then slowly stir in the dry ingredients surrounding. Do not over mix, a few lumps are okay. Allow the batter to rest for 15 minutes. This helps activate the baking powder and let’s the flour begin to absorb some of the moisture.
    1 cup pumpkin puree, 1 1/2 cups buttermilk, 2 eggs, 2 Tablespoons butter, 2 Tablespoons brown sugar, 2 teaspoons vanilla bean paste
  • Make the cinnamon honey butter: While it’s resting, use a stand mixer or electric hand mixer to whip the butter, honey, and cinnamon on medium-speed until light and fluffy.
    1/2 cup salted butter, 3 Tablespoons honey, 1 teaspoon cinnamon
  • Whip the eggs whites and fold: When you're ready to cook the pancakes, beat the egg whites until stiff peaks form, 2-3 minutes. Gently fold them into the batter until no white lumps remain, being careful not to over mix and deflate the egg whites.
  • Cook the pancakes: Melt 1-2 Tablespoons of butter in a large skillet over medium heat or heat your pancake griddle to 375. Add 1/4 cup, or heaping large cookie scoop of batter to the griddle. Cook undisturbed until the bottom is golden and bubbles appear on the surface of the pancake. Keep a close eye on the heat and reduce as needed if the bottoms are browning before the bubbles form. Use a thin spatula to carefully flip them. The super light batter is prone to slightly splattering when it flips so do it as gently as possible. It’s okay if the sides splatter out slightly, just push it back into a pancake shape. Cook on the other side for 3-4 minutes, until cooked through and golden.
  • Serve: Transfer to a plate to cool and work in batches until all of the pancakes are done. Serve the pancakes warm with a spoonful of butter and a drizzle of maple syrup.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Tip: Don’t stack the cooked pancakes because the steam can soften them and affect the texture.
Make-Ahead: You can make the base batter, without the egg whites, up to 2 days in advance. Cover with plastic wrap and store in the fridge. When you’re ready to serve, whip the egg whites, fold them in, and cook as directed.
For a Crowd: Keep finished pancakes in a single layer on a baking sheet in a low oven instead of stacking them while the rest cook.
Gluten-Free: I also tested these with Bob’s Red Mill 1:1 Baking Flour and they turned out exactly the same!
Special Tools (affiliate):  Pancake Griddle | Thin Spatula 
 

Nutrition

Serving: 1serving | Calories: 677kcal | Carbohydrates: 80g | Protein: 13g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1053mg | Fiber: 4g | Sugar: 27g | Vitamin A: 10688IU | Vitamin C: 3mg | Calcium: 316mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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