Gilmore Girls Pumpkin Pancakes with Cinnamon Butter

• Pumpkin purée – ½ cup (120g)
• Oat milk – ½ cup (120ml)
• Eggs – 2
• Vanilla extract – 1 teaspoon
• Unsalted butter, melted – 4 tablespoons (57g)
• All-purpose flour – 1 cup (125g)
• Salt – a pinch (about 1g)
• Baking powder – 1 tablespoon (12g)
• Pumpkin pie spice – 1 teaspoon (2g)
• Cinnamon – ½ teaspoon (1g)
• Brown sugar – ¼ cup (50g)

• Unsalted butter, softened – ½ cup (113g)
• Cinnamon – 1 teaspoon (2g)
• Oat milk – 1 tablespoon (15ml)

In a large mixing bowl, combine all pancake ingredients and whisk until smooth (about 2–3 minutes). Avoid overmixing to keep the texture light and fluffy. Heat a pan over medium heat with 2 tablespoons of butter and 2 tablespoons of olive oil. Pour ½ cup of batter per pancake into the pan. Cook for about 1 minute per side until golden and cooked through.

In a stand mixer, whip together the softened butter, cinnamon, and oat milk until fluffy. Serve generously over your warm pumpkin pancakes.