Pumpkin Chocolate Chip Pancakes
User Reviews
5
Pumpkin Chocolate Chip Pancakes
Description
This recipe blends all-purpose flour, semisweet chocolate chips, brown sugar, baking powder, soda, salt, and cinnamon to create a leavened base flavored with spice. Wet ingredients include buttermilk for tang and moisture, canned pumpkin puree for autumnal flavor and richness, eggs for structure, and melted unsalted butter to add tenderness and richness. After mixing wet into dry until just combined, the batter is ready to cook.
Portioned into quarters of a cup, the pancakes cook on a buttered, nonstick griddle or skillet. They develop golden edges and bubbling tops before flipping to finish cooking, resulting in tender, fluffy pancakes with pockets of melted chocolate chips.
Served immediately with maple syrup, these pancakes offer a warm comfort food with pumpkin’s mild sweetness and chocolate’s richness. They can be enjoyed for breakfast or brunch where seasonal flavors are appreciated.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cups semisweet chocolate chips
- 2 teaspoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 1 ¼ cups buttermilk
- 1 cup pumpkin puree canned
- 2 egg large
- ¼ cup butter melted, unsalted
- ¼ cup maple syrup
Instructions
- 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.
User Reviews
Overall Rating
5
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