Luke’s Diners Pumpkin Pancakes Recipe
Luke’s Diners Pumpkin Pancakes are a cozy fall favorite featuring fluffy, spiced pumpkin-infused batter cooked to golden perfection and topped with a luscious cinnamon butter and maple syrup. This recipe combines warm pumpkin spice flavors with a nostalgic diner-style pancake experience, perfect for a comforting breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Pancakes
- 3 tbsp brown butter
- 1/2 cup pumpkin puree
- 1 cup buttermilk
- 2 eggs
- 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 spice
- 1/2 tsp cinnamon powder
Cinnamon Butter
- 4 tbsp butter, room temperature
- 8 tbsp brown sugar
- 1 tsp cinnamon
To Serve
- Maple syrup
Instructions
- Brown the Butter: Start by browning the butter over low heat in a small saucepan until it develops a nutty aroma and turns brown, about 2-4 minutes. Once browned, remove from heat and set aside.
- Combine Wet Ingredients: In a bowl, whisk together the browned butter, pumpkin puree, and brown sugar until smooth. Then add the buttermilk, eggs, and vanilla extract and mix thoroughly.
- Mix Dry Ingredients and Combine: In a separate bowl, sift together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon powder. Gradually add the dry ingredients to the wet mixture and gently fold with a rubber spatula until combined. Avoid overmixing to keep the batter tender.
- Cook the Pancakes: Heat a non-stick sauté pan over low to medium heat. Using a half-cup measuring cup, pour batter onto the pan. Cook until small bubbles form on the surface, about 1 1/2 minutes, then flip with a spatula. Cook the other side for another 1 1/2 minutes until the center is puffed and cooked through. Repeat with remaining batter.
- Prepare Cinnamon Butter: In a bowl, mix room temperature butter, brown sugar, and cinnamon together until smooth and creamy.
- Serve: Stack the pancakes on plates, spread the cinnamon butter on top, and drizzle generously with maple syrup for the classic Luke’s Diner style presentation.
Notes
- Ensure the butter is fully browned but not burnt for the best flavor.
- Do not overmix the batter to prevent tough pancakes.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Use fresh pumpkin puree for best taste, or canned if unavailable.
- Adjust maple syrup quantity to your sweet preference.
Nutrition
- Serving Size: 2 pancakes with cinnamon butter and syrup
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 90 mg
Keywords: pumpkin pancakes, fall breakfast, spiced pancakes, cinnamon butter, maple syrup pancakes, Luke's Diner recipe
Find it online: https://thefoodrecipe.com/lukes-diners-pumpkin-pancakes-recipe/
