The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.
HELLO FALL.
It’s been incredibly beautiful here in Chicago with its crisp Fall days. The leaves are changing colors, the sweaters are coming out, and the pumpkin pancakes are legit taking over all of our kitchens.
I mean, I may have made this 4 times this week. After all, I waited all summer just for these days! For that mile-high stack of super fluffy, incredibly buttery pumpkin pancakes with little morsels of semisweet chocolate goodness. Served with just enough maple syrup for all my morning needs.
It’s simply perfection on a plate. And I will enjoy every morning of pumpkin season for as long as I can!
Pumpkin Chocolate Chip Pancakes
The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cups semisweet chocolate chips
- 2 teaspoons brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 1/4 cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup
Directions:
- In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
- In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Lightly coat a griddle or nonstick skillet with cold butter.
- Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
- Serve immediately with maple syrup.
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