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Pumpkin Chocolate Chip Pancakes
5 from 57 votes

Pumpkin Chocolate Chip Pancakes

Pumpkin Chocolate Chip Pancakes combine classic breakfast batter with pumpkin puree and chocolate chips for moist, spiced pancakes with bursts of chocolate. The batter uses buttermilk and warm spices like cinnamon, and is cooked on a buttered griddle until golden brown with bubbly surfaces. These pancakes suit fall mornings or anytime a comforting sweet flapjack is desired.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
  2. 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.
  3. Lightly coat a griddle or nonstick skillet with cold butter.
  4. 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.
  5. Serve immediately with maple syrup.